Ans Recipe Finder

For the Cake: 9 tablespoons (4 1/2 ounces; 135 g) unsalted butter at room temperature, divided 2 small Granny Smith apples (about 6 ounces / 170 g each), peeled, cored, and roughly chopped (about 2 cups) 1 1/2 cups (355 ml) fresh apple cider 1/2 cup whole milk, at room temperature, plus more as needed 2 1/2 cups all-purpose flour (11 1/4 ounces; 319 g) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon (3 g) Diamond Crystal kosher salt; for table salt, use half

For the Crust: All purpose flour - 2 cups Ice water - 4 teaspoons Salt - 1/2 teaspoon Sugar - 1 teaspoon Butter - 1 stick For the Filling: Apples - 2 or 3 depending on the size of your pie Sugar - 1/2 cup (depends on how tart the apples are)Brown sugar can also be used Cinnamon powder - 2 teaspoons Lime juice - 1/2 teaspoon (optional) Vanilla extract - 1 teaspoon (optional) AP Flour - 1 spoon Sieve the flour, sugar and salt together. Add the butter and using your finger tip

For the Crisp Topping: AP Flour - 3/4 cup Sugar - 3/4 cup Lemon zest - 1 1/2 tsp Nutmeg - 1 tsp Salt - 1 tsp Pecan - 1 cup Butter - 10 tbsp., cubed Adjust oven rack to middle and preheat to 375°F . In a food processor, pulse AP Flour, Sugar, Lemon zest, Nutmeg, and Salt until well combined, about 3 pulses. Add Pecans;  pulse just until pecans start to break apart, 2 to 3 pulses. Add Butter and pulse until mixture resembles a coarse meal, with pea-sized chunks, 20 to 25 pulses