September 16, 2024
Hello Foodie Friends
I can't think of a a recipe more satisfying than good old fashioned APPLE CRUMB PIE. And this is the time of year to be baking. It sounds complicated enough but it can really be quite simple. I like to think of this one as a cheater's pie because it uses a prepackaged pie crust. Hey, this one goes out to all you beginners and busy people out there who love apple pie! Feel free to graduate to homemade pie crust from here too.
Enjoy!
Marzee
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APPLE CRUMB PIE
INGREDIENTS:
4 Johnathan apples
1/2 cup sugar
1 teaspoon cinnamon
1 prepackaged pie shell, thawed
Crumb topping:
1/2 cup sugar
3/4 cup flour
1/3 cup butter
DIRECTIONS:
Cut apples in 1/8 and arrange in a pastry lined pan. Mix the 1/2 cup of sugar with the cinnamon. Sprinkle over the apples. Mix all topping ingredients together until crumbly and spread out over the apples. Bake at 400 degrees for 40-50 min.
Yield: 1 Pie
Categories: Desserts, Pies, Apples
MARZEE's CORNER
Which apples are best for baking?
Tart, crisp apples that hold their shape are best for pie making. Fall or early winter is the ideal time to bake an apple pie because the apple crop is fresh. With the exception of Granny Smith's (tart, green apples from Australia and New Zealand that are available all year), apples found in markets in the spring and summer have been stored since the fall harvest and do not have the same taste or texture as fresh apples.
The following varieties are among the best for baking in pies: Baldwin, Cortland, Granny Smith, Gravenstein, Johnathan, Macoun, Newtown, Pippin, Northern Spy, Rhode Island Greening, Rome Beauty, and Winesap.
MORE APPLE TIPS
Traditional slicing methods call for quartering and coring apples. Another way is to shave off slices from the outside with a paring knife, turning the apple in quarter turns. Continue slicing until you reach the core, and then discard the core. If you need to peel the apple, always do so before cutting up the apple.
If you need to core an apple, a melon baller is the best tool to use. Cut the apples in half, and then use the large side of melon baller; it will remove the core and seeds and leave an even, circular hole.
Prick the skin of apples a few times with the tip of a paring knife before baking to keep them from bursting. To keep baked apples from shrinking, remove a horizontal slice of peel from around the middle.
If using apples in fruit salad, combine them with citrus fruits such as oranges. Squeeze some of the orange juice over the diced apples and then toss them with the orange sections. The juice will keep the apples from darkening.
Pssst...did you know that apples keep longer if you make sure they don't touch one another?