Apple Crumb Pie, Too

Autumn has arrived, and its time for more apple pie. In my home we love apple crumb pie. This recipe is as simple as they come. My Aunt came to visit from Hawaii. They live on the prettiest island Kauai. Her son and my youngest cousin who is in the army is going to Afghanistan soon. She stopped by to see us and her family in her travels.
For lunch my Mother served us a Pumpkin Curry soup and a Tortellini salad, and tomatoes with fresh mozzarella and a balsamic vinaigrette. My Grandma who is in a nursing home came to visit, and after we went back to the nursing home and saw a show and talked. We finished the evening with pizza from Fiore's in Old Saybrook. It was such a big day!

APPLE CRUMB PIE

1 9" unbaked pastry shell (If frozen allow to thaw)

¾ teaspoon ground cinnamon

7-9 green cooking apples, peeled , cored and sliced (I used Granny Smith)

½ cup of butter plus 4 teaspoons 

½ cup of Sugar (or ¼ cup for sweeter apples are used)

 Melt butter in pan under a low heat.  Each of the prepared apples should have been cut into about 8-9 pieces. Add apples to butter and simmer for about 10-15 minutes, covered.  Stir apples and butter mixture every few minutes till they start to look a little cooked and there is some apple juice in the bottom of the pan. 

Uncover and add sugar and cinnamon. Coat apples by stirring, and leave uncovered allowing a syrup to form as the juice evaporates.  Keep stirring apples till the syrup forms. Place partially cooked apples and syrup into a unbaked pastry shell and set aside, then prepare topping.

Topping

6 tablespoons butter (butter should be cold not at

¾ cup flour

room temperature)

⅓ cup sugar

Cut butter into ½" pieces and drop on top of flour, using a pastry blender (or 2 forks).  Blend flour and butter mixture until it is crumbly.  Add the sugar and keep blending till crumbs are formed. 

Place topping over partially cooked apples in 9" pie crust working to spread evenly. Bake at 375°F for 50-60 minutes depending on your oven, top should be a little brown and juices should be bubbling. 

Place your pie on a baking sheet or a baking sheet on the lower rack to catch any juices if the pie may boil over.

Cool before cutting serve plain, with cheddar cheese or ice cream.

So that was lunch and dessert.

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French Apple Pie

This is my Mother's recipe for French Apple Pie. My boyfriend loves it because he has a thing for Apple Crumb Pie. It is absolutely fabulous.

I found the recipe online after a little research. Other apple pie recipes popped up when I originally started my search. I had to go through that needle in that haystack. I am so happy I found it. Here is the link.


French Apple Pie
A recipe from a Food Club pie crust box. We love the crumb topping.
Yield: 8 Servings , Total Time: 1 hours, 50 minutes
1 each Ready to bake pie crust
1/2 cup Granulated sugar
1/4 cup Corn starch
1/2 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon
pinch Salt
6 cups Baking apples; cored, peeled, and thinly sliced (4-5 medium apples)
1 cup Flour
1/2 cup Brown sugar; firmly packed
1/2 cup Butter or margarine
Preheat oven to 350 degrees. Spray pie plate with non-stick cooking spray. Spread the pie crust over the bottom of the pie plate. Mix sugar, starch, nutmeg, cinnamon and salt into bowl. Stir in sliced apples and let set for about 10 minutes while making topping. Stir to mix again. Spoon apple slices into pie crust.
To prepare crumb topping; mix together flour and brown sugar. Blend in butter or margarine until crumbly. Sprinkle crumb topping over pie. Bake pie on sheet pan for 1 hour 30 minutes. Refrigerate leftovers.

Here is my Christmas tree for the holiday season. Wishing you all a Merry Christmas and a Happy Holiday!

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Apple Pie with Oat Streusel

Apple pie right out of the oven!

This holiday my family had apple pie two days straight for Christmas. The other pie was purchased from a local bakery that definitely does fine baking.If you love apple crisp you will more than likely love this apple pie.It is to die for .

Look at this pie! It is absolutely scrumptious!

APPLEPIE WITH OAT STREUSEL                                                                          Makes 8 servings

Bon Appétit  | November 2010 by Jeanne Kelley

American

active time: 1 hour                              total time: 3 hours 40 minutes (includes baking and cooling time)

The technique: Streusel—a crumbly mixture of flour, butter, sugar, and spices—often shows up on coffee cakes. The sweet, crunchy stuff also makes... more ›

Filling:	¼ cup old-fashioned oats
3 pounds Pippin apples or Granny Smith apples,	Topping:
peeled, cored, cut into scant ¼-inch-thick slices	¾ cup unbleached all purpose flour
½ cup sugar	½ cup (packed) golden brown sugar
2 tablespoons (packed) golden brown sugar	¼ cup sugar
3 tablespoons unsalted butter, melted	½ teaspoon ground cinnamon
2 tablespoons all purpose flour	½ teaspoon salt
2 teaspoons ground cinnamon	¼ teaspoon ground allspice
½ teaspoon ground allspice	7 tablespoons chilled unsalted butter,
Generous pinch of salt	cut into ½-inch cubes
Crust:	½ cup old-fashioned oats
1 Pie Crust dough disk

For crust:

Position rack in center of oven; preheat to 400°F. Place rimmed baking sheet in bottom of oven to catch spills. Place sheet of parchment paper on work surface; lightly flour parchment. Place dough disk on parchment; sprinkle very lightly with flour. Cover with another sheet of parchment; roll to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover again with top parchment; roll to 12-inch round, rolling oats into crust. Remove top parchment. Using bottom parchment as aid, invert crust, oat side down, into 9-inchdiameter glass pie dish. Remove parchment. Press crust gently into pie dish. Turn dough overhang under, forming high-standing rim ½ inch above sides of dish. Crimp edges.

For filling:

Toss all ingredients in large bowl. Let stand while preparing topping.

For topping:

Blend first 6 ingredients in processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir filling; transfer to crust, mounding in center. Sprinkle topping evenly over.

Bake pie until topping is golden, about 40 minutes. Reduce oven temperature to 350°F. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 1 hour longer. Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature.

"How well is was said by a gifted poet, that deep draughts from the fountain of reason are desirable in order to extinguish the fire of youthful love."

  C.S. Lewis

The Horse and His Boy

Happy Holidays!