APPLE STREUSEL PIE
This is the first on the dessert table to be devoured at any function or festivity! I made this up from a pie I had eaten at a restaurant years ago. This recipe makes two deep dish pies.
Provided by Lori Jett
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 C).
- Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
- Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
- Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
Nutrition Facts : Calories 777.5 calories, Carbohydrate 92.8 g, Cholesterol 15.1 mg, Fat 44.2 g, Fiber 6.3 g, Protein 6.4 g, SaturatedFat 8.7 g, Sodium 604.6 mg, Sugar 36.3 g
APPLE PIE WITH PECAN STREUSEL
Pastry chef Melody Farrar, from the Inn at Pound Ridge, shared her recipe for these individual apple pies with Martha.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 5-inch pies
Number Of Ingredients 23
Steps:
- Pastry: Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Add butter and pulse until butter is incorporated, leaving pieces no larger than the size of a lentil. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With machine running on low speed, slowly add 3/4 cup buttermilk. Process until dough just comes together but does not form a ball, adding up to 1/4 cup more buttermilk if needed to bring dough together. Finish by hand, firmly pressing dough together to incorporate wet into dry. When there are still some dry crumbles, divide dough in half. Transfer each half to a piece of plastic wrap. Using the plastic wrap, form each into a disk and wrap well. Chill until firm. Divide each disk into 6 equal pieces. Working with one piece at a time, roll out on a lightly floured work surface into a 7-inch circle. Transfer to a baking sheet and place in freezer until well chilled. Repeat process with remaining dough.
- Filling: Toss apples to coat with lemon juice in a large bowl. Add granulated sugar, 1/2 cup brown sugar, flour, cinnamon, and salt; toss to combine. Gently stir in vanilla and heavy cream. Melt butter in a large pot over medium heat, and add remaining 1/2 cup brown sugar and apple mixture. Cook, stirring occasionally, until mixture thickens. Let cool and transfer to refrigerator until chilled.
- Streusel: Combine flour, sugar, and butter in a medium bowl. Mix until coarse crumbs form; add pecans and mix to incorporate. Transfer to refrigerator until chilled.
- Finishing: Preheat oven to 375 degrees. Fit one dough round into a 5-inch metal pie tin to create a bottom crust. Fill with about 1/2 cup of the apple filling mixture. Sprinkle with 1 tablespoon streusel mixture. Gently brush edges of dough with egg white to moisten. Top with a second round. Gently press to adhere. Trim edges flush to end of pan and crimp, as desired. Brush top with egg white. In a small bowl, combine cinnamon and sugar and sprinkle over pie. Place on a rimmed baking sheet and transfer to refrigerator until chilled. Repeat process with remaining ingredients.
- Transfer pies to oven and bake until golden brown, 45 to 50 minutes. Let cool on a wire rack. Serve warm or at room temperature.
CARAMEL-PECAN APPLE PIE
You'll love the smell in your kitchen-and the smiles on everybody's faces-when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. -Jean Castro, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.
Nutrition Facts : Calories 639 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 6g protein.
UPSIDE-DOWN APPLE PECAN PIE
This is by far the best apple pie I've ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream.
Provided by TJ4GOD721
Categories Desserts Pies Pecan Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
- In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
- Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
- Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 55.7 g, Fat 33.2 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 326.2 mg, Sugar 30 g
CARAMEL APPLE PIE WITH STREUSEL TOPPING
I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time-one bite and you'll know why this pie's a winner! -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. , Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 446 calories, Fat 27g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
APPLE PECAN PIE
This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
- Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
- Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
- Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.
PECAN-STREUSEL LATTICE APPLE PIE
I'm always looking for pie recipes and this one looks good. I can't wait to try it this fall. Recipe is from Ladies Home Journal. Note: You can make the dough ahead of time. Just place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using.
Provided by CookingONTheSide
Categories Pie
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For pie crust, in a food processor, pulse together flour, sugar and salt.
- Add butter and pulse until largest pieces are the size of peas.
- In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers).
- If dough still crumbles, pulse in a little more water mixture.
- Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
- Halve and wrap each piece in plastic wrap, pressing to flatten into disks.
- Refrigerate until ready to use.
- On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round.
- Fold in half and transfer to a 9 1/2-inch deep-dish pie plate.
- Unfold dough and gently lift into place.
- Trim edges to a 1/2-inch overhang and transfer to a freezer.
- For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices.
- In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg.
- In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon.
- Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
- Freeze while making lattice top.
- Heat oven to 425 degrees and place rack in lower third.
- On a lightly floured surface, roll out remaining disk into a 14-inch round.
- Using a fluted pastry wheel, cut into eight 1-inch wide strips.
- Vertically arrange half of the strips over filling.
- Horizontally weave in remaining strips, gently lifting vertical strips.
- Adhere to bottom crust with some water; trim and crimp.
- Beat egg with 1 T water; brush over lattice.
- Generously sprinkle with granulated sugar.
- Bake on baking sheet 25 minutes.
- Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes.
- If crust browns too quickly, cover with foil.
- Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving.
- Serve warm or at room temperature.
Nutrition Facts : Calories 618.5, Fat 36, SaturatedFat 18.2, Cholesterol 98.9, Sodium 307.5, Carbohydrate 71.5, Fiber 5.6, Sugar 31.9, Protein 6.4
APPLE AND PEAR STREUSEL PIE
You might think that a pastry chef would never recommend buying pie crusts but hey, its much better to make a pie with a pre-made crust than not to make a pie at all! For the best flavor, always look for the ones made with at least some butter, rather than all shortening. You can place the crust in a glass pie dish. That way you can check the bottom crust as it bakes and make sure it's getting nice and golden which to my mind is the most important step in pie-making. Nothing ruins a delicious pie like this classic combination of autumn fruits and warm spices faster than an undercooked, soggy bottom crust. You can mix the topping and keep it refrigerated for up to 7 days.
Provided by Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
- Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
- In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
- Let cool at least 30 minutes before serving. Serve warm or at room temperature.
MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL
Provided by Food Network
Categories dessert
Yield 1 (9-inch pie), 6 to 8 servings
Number Of Ingredients 23
Steps:
- To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
- While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
- Preheat the oven to 425 degrees F.
- Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
- To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
- Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
- Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
- Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
- Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.
APPLE CUSTARD STREUSEL PIE RECIPE BY TASTY
Here's what you need: flour, salt, cold butter, shortening, softened butter, sugar, sour cream, flour, salt, vanilla extract, eggs, apple, shredded cheddar cheese, softened butter, flour, brown sugar
Provided by Samantha Kolber
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the crust by mixing flour, salt, and cold butter and shortening cut into bits. Mix in a food processor or with a fork until crumbly and a cornmeal consistency. Add 3 to 4 tablespoons of cold water. Mix and then form into a ball, then roll flat. Put in a 9-inch pie plate and chill for one hour.
- Mix softened butter and sugar until well-blended. Add the sour cream, flour, salt, vanilla and eggs and beat until blended. Stir in sliced apples and cheddar cheese and stir gently to coat. Pour into the prepared pie shell.
- Bake in a 400°F preheated oven for 30 minutes. (Cover the pie edges with foil or silicone edge covers.)
- Prepare the topping by mixing the softened butter, flour and brown sugar together with a fork. After the pie is baked for 30 minutes, remove the pie and sprinkle on the streusel topping. Put the pie back in the oven and bake for 15 minutes.
- Remove pie from the oven and cool. Serve.
Nutrition Facts : Calories 641 calories, Carbohydrate 73 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, Sugar 24 grams
APPLE PIE WITH OAT STREUSEL
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only one pie crust instead of two, and the streusel adds texture and flavor.
Provided by Jeanne Kelley
Categories Dessert Christmas Thanksgiving High Fiber Apple Oat Fall Family Reunion Cinnamon Christmas Eve Butter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- 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 1/2 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.
PEACH PIE WITH ALMOND-PECAN STREUSEL
Cut from our local newspaper a few years ago. It has become a family favorite. "If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins. This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."
Provided by Beth A.
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
- Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
- Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
- Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.
Nutrition Facts : Calories 453.3, Fat 25.2, SaturatedFat 8.6, Cholesterol 22.9, Sodium 242.6, Carbohydrate 53.7, Fiber 4, Sugar 30.4, Protein 6.6
PEAR-APPLE PIE WITH STREUSEL TOPPING
Try a slice of this Pear-Apple Pie with Streusel Topping when you're looking for a fruity treat. This pie is made with apples and perfectly ripened pears and then topped with a crispy streusel topping to tie everything together. This Pear-Apple Pie with Streusel Topping makes any evening cozy.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Toss apples and pears with 1/2 cup of the brown sugar, tapioca and cinnamon in large bowl. Let stand 15 minutes. Mix flour and remaining 1/4 cup brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts; set aside.
- Prepare pie crust in 9-inch pie plate as directed on package. Fill with fruit mixture; top with crumb mixture.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
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- On a lightly floured surface, roll out 1 pie-crust disk into a 14-inch round. Fold in half and transfer to a 9½-inch deep-dish pie plate. Unfold dough and gently lift into place. Trim edges to a ½-inch overhang and transfer to freezer.
- For apple filling, peel, core and cut apples into ⅛- to ¼-inch-thick slices. In a large bowl, gently toss together apples, granulated sugar, cornstarch, ½ tsp cinnamon, the ginger and nutmeg.
- In another bowl, combine nuts, butter, brown sugar and remaining ¼ tsp cinnamon. Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
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