Homemade Apple Pear Pie With Streusel Topping Food

APPLE-PEAR PIE

Steps:

• Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature.
• Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes.
• Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar.
• Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.

CARAMEL APPLE PIE WITH STREUSEL TOPPING

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.

APPLE PEAR PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

STREUSEL APPLE PIE TOPPING

Steps:

• Stir together flour and sugar in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Stir in walnuts and apples.
• To use, sprinkle the mixture evenly over an apple pie, and bake according to recipe directions.

STREUSEL CRUMB TOPPED APPLE PIE

Steps:

• Preheat oven at 375 degrees with a cookie sheet on the center rack. Mix peeled and sliced apples in a large bowl with sugar, salt, cinnamon, nutmeg, and flour.
• Pour apple mixture into frozen pie crust.
• Make the streusel crumb topping by mixing together with a fork in a medium bowl the flour, cinnamon, and light brown sugar. Then mix in the softened butter with a fork, stirring and blending until the mixture resembles crumbs.
• Top the pie with the crumb topping, place on the cookie sheet in the preheated oven and bake for 40 - 45 minutes until the crust is a deep golden brown and the filling bubbles.
• Remove from oven, cool 30 minutes and serve warm with ice cream and caramel ice cream topping drizzled over pie, if desired.

APPLE STREUSEL PIE

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.

PEAR-APPLE PIE WITH STREUSEL TOPPING

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.

APPLE PIE WITH PECAN STREUSEL

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.

PEAR STREUSEL PIE

Steps:

• Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes.
• Lift pears out with a slotted spoon and place in pie shell.
• In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick.
• Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes.
• Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.