Ingredients And Directions:
1 graham cracker crust
1 lg. egg yolk, slightly beaten
Preheat oven to 375 degrees. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven.
FILLING:
5 1/2 c. fresh, peeled, sliced cooking apples
1 tbsp. lemon juice
1/4 c. light brown sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. sugar
3 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust.
TOPPING:
3/4 c. all-purpose flour
1/4 c. light brown sugar
1/4 c. sugar
1/3 c. butter
Mix remaining flour, brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling, about 50 minutes. Cool thoroughly on wire rack (at least 4 hours). Serve at room temperature.
Serves 8.
Sunday, December 30, 2007
SOUR CREAM DUTCH APPLE PIE
Ingredients And Directions:
2 c. apples (sliced or chopped)
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 c. sour cream (can be all or part canned milk)
1 egg, beaten
1/2 tsp. vanilla
Mix all together and pour in pastry. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake until apples are tender and mixture is almost firm.
Cover with the following topping and bake about 10 minutes, or until topping seems done.
1/3 c. flour
1 tsp. cinnamon
1/4 c. sugar
2 c. apples (sliced or chopped)
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 c. sour cream (can be all or part canned milk)
1 egg, beaten
1/2 tsp. vanilla
Mix all together and pour in pastry. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake until apples are tender and mixture is almost firm.
Cover with the following topping and bake about 10 minutes, or until topping seems done.
1/3 c. flour
1 tsp. cinnamon
1/4 c. sugar
FREEZER APPLE PIE FILLING
Ingredients:
6 lbs. apples
2 c. sugar
1/4 c. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. lemon juice
Directions:
Wash, peel, core and slice apples. Place apples in soaking solution (1 tablespoons salt, 1 tablespoon vinegar, 2 quarts water to prevent darkening).
Combine sugar, flour, and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to thicken. Place 2 pints of apple mixture into freezer container. Seal and freeze.
TO BAKE: Place 2 pints pie filling into a 9 inch double crust pastry. Cut vents in top. Bake on baking sheet 40 minutes at 425 degrees.
6 lbs. apples
2 c. sugar
1/4 c. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. lemon juice
Directions:
Wash, peel, core and slice apples. Place apples in soaking solution (1 tablespoons salt, 1 tablespoon vinegar, 2 quarts water to prevent darkening).
Combine sugar, flour, and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to thicken. Place 2 pints of apple mixture into freezer container. Seal and freeze.
TO BAKE: Place 2 pints pie filling into a 9 inch double crust pastry. Cut vents in top. Bake on baking sheet 40 minutes at 425 degrees.
MOCK APPLE PIE (ZUCCHINI PIE)
Ingredients:
6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust
Directions:
Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes.
6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust
Directions:
Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes.
DUTCH APPLE PIE
Ingredients:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. water, cold
PIE:
7 apples, peeled, cored and sliced thin
1/2 c. sugar
3/4 tsp. cinnamon
TOPPING:
1/3 c. sugar
3/4 c. flour
6 tbsp. butter
Directions:
To make crust: mix flour and salt. Cut in shortening. Sprinkle with water and toss with a fork until the dough balls up. Turn onto floured surface. With the side of your hand, make 3 "karate chops" in one direction; then 3 more at a right angle.
Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate. Flute edges. Mix sugar and cinnamon with apples, pour into pie plate. Cut butter into flour and sugar. Sprinkle over apples. Pat with a spoon. Bake at 400 degrees for 35-40 minutes.
1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. water, cold
PIE:
7 apples, peeled, cored and sliced thin
1/2 c. sugar
3/4 tsp. cinnamon
TOPPING:
1/3 c. sugar
3/4 c. flour
6 tbsp. butter
Directions:
To make crust: mix flour and salt. Cut in shortening. Sprinkle with water and toss with a fork until the dough balls up. Turn onto floured surface. With the side of your hand, make 3 "karate chops" in one direction; then 3 more at a right angle.
Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate. Flute edges. Mix sugar and cinnamon with apples, pour into pie plate. Cut butter into flour and sugar. Sprinkle over apples. Pat with a spoon. Bake at 400 degrees for 35-40 minutes.
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