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.
Nutrition Facts : Calories 1086.6 calories, Carbohydrate 119.7 g, Cholesterol 122 mg, Fat 65.8 g, Fiber 5.5 g, Protein 11.7 g, SaturatedFat 31.1 g, Sodium 362.7 mg, Sugar 66.5 g
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
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.
DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
SPICED APPLE CHEESECAKE
When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. -Grace Hughes, Oroville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet., Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely., Remove rim from pan. Drizzle sauce over cheesecake.
Nutrition Facts : Calories 540 calories, Fat 31g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 432mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 11g protein.
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.
APPLE STREUSEL SPICE BLEND
If there is a better way to use freeze-dried apples, we haven't seen it. When ground, they infuse this sugar-cinnamon-nut mixture with the taste of fresh apples. (Try subbing freeze-dried peaches for the apples for a summery tasting streusel.) Be sure to pulse the nuts in short bursts or the released nut oil will make the mix wet, pasty and hard to sprinkle.
Provided by Cooking Channel
Time 35m
Yield about 1/2 cup
Number Of Ingredients 6
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees. Put the pecans on a rimmed baking sheet and toast, stirring occasionally, until lightly fragrant and a smidge darker, 8 to 10 minutes. Let cool completely.
- Meanwhile, add the apples to a spice grinder and grind to a fine powder. Transfer to a small bowl.
- Add the cooled pecans to the spice grinder and pulse until they are the texture of very coarse cornmeal. Be careful not to grind them into a paste.
- Transfer the pecans to the bowl with the ground apples. Add the sugar, cinnamon, nutmeg and salt. Stir to combine. Keep in an airtight container in the refrigerator for up to 1 month.
SPICED STREUSEL SOUR CREAM APPLE PIE
Wonderful spice flavor that's always nice in a holiday pie! Even though it is relatively simple to make, the streusel topping can be made a day ahead for even easier preparation. Served with vanilla ice cream, it rounds out the perfect meal and definitely delivers the 'Wow!" factor.
Provided by JackieOhNo
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
- For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
- Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
- Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).
SPICED STREUSEL APPLE PIE
Provided by Carole Bloom
Categories Food Processor Fruit Nut Dessert Bake Thanksgiving Vegetarian Apple Walnut Spice Fall Winter Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For streusel:
- Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor. Using on/off turns, process until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For filling:
- Position rack in center of oven and preheat to 375°F. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl. Sprinkle mixture over apples and toss to coat.
- Transfer filling to prepared crust. Sprinkle streusel over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
- Serve pie slightly warm or at room temperature with vanilla ice cream.
STREUSEL APPLE BREAD RECIPE
Steps:
- Preheat oven to 350°F and grease a 9x5-inch loaf pan with nonstick baking spray. Set aside.
- Grate the apple using the largest holes on a box grater. You should end up with about 1¼ cups of shredded apple.
- Line a fine-mesh sieve with paper towels or cheesecloth and set it over a bowl. Place the shredded apples into the sieve and sprinkle them with a small pinch of salt. Allow them to sit for 15 minutes.
- Squeeze the apples in the paper towels or cheesecloth until all of the liquid has been removed. Discard the liquid-- you should have around ⅓ cup.
- In a large bowl, whisk together the flour, apple pie spice, and baking powder. Set aside.
- In a medium bowl, whisk together the brown sugar, applesauce, milk, egg, and vanilla. Whisk until combined.
- Add the wet ingredients to the dry ingredients and fold them together gently-- you don't want to overmix!
- Once the wet ingredients have been fully incorporated, add the shredded apple and fold it in gently.
- Transfer the batter to the prepared loaf pan.
- Set the pan aside while you make the streusel.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Add the melted butter and mix until the mixture resembles coarse sand.
- Spread the streusel evenly over the top of the apple bread.
- Bake in a preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 5 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool.
Nutrition Facts : ServingSize 1 slice, Calories 248 kcal, Carbohydrate 56 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 17 mg, Sodium 63 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 2 g
PEAR PIE WITH STREUSEL TOPPING
Move aside apple pie, this Pear Pie offers us the best of both worlds, especially if you have a hard time choosing between a traditional fruit pie and crisp. This pie has it all: a flaky pie crust base, a juicy fruit filling, and a lightly spiced streusel topping! For this recipe, it is important that you use firm, just barely ripe pears for best texture. Fully ripe or over-ripe pears will lose their shape and become mushy during baking. Please see additional notes in the article above. Tips for Success: Be sure to factor in proper chill time (minimum 1-2 hours) for homemade pie dough or prep it a day or two in advance. See the note section for more make-head tips and instructions.
Provided by Laura
Categories Pies, Tarts, and Pastries
Time 8h15m
Number Of Ingredients 24
Steps:
- Equipment Set aside a rolling pin, 9-inch (23-cm) pie plate (I highly recommend ceramic), pastry brush, bench scraper, kitchen scissors, and plastic wrap. You will need these items as you prepare and assemble the pie dough.
- In a medium bowl, whisk together the flour, sugar, and salt until combined. Add the cubed cold butter pieces and toss gently, so that each piece of butter is lightly coated in the flour mixture. Using your thumb and forefinger on both hands, press the butter cubes using your thumb and forefinger of both hands into shingles or thick discs. Break up any large pieces of butter with your fingers so they're no bigger than the size of a half walnut. If the butter pieces are too large, it can result in butter leaking during baking. If the dough becomes at all greasy, allow the mixture to chill in the refrigerator for 15 minutes before continuing.
- Add 3 tablespoons (45 mL) of the cold ice water, then toss and mix the ingredients together with your hands until the water has been evenly incorporated. If any bits are particularly dry, add a touch of water to those bits as needed. *Note: You will most likely need to use the full 4 tablespoons (1/4 cup; 60 mL) of water, but this can vary depending on your flour and the humidity of your kitchen. The dough will be slightly shaggy, but should be able to be pressed together with your hands. Transfer to your kitchen countertop, press the dough together, folding it over itself once or twice to laminate the dough and help bring it together.
- Gently shape the dough into a round disc, roughly 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 1-2 hours (minimum) or 1-2 days ahead. Make-Ahead Tip: Pie dough can also be frozen for up to 3 months; thaw in the fridge overnight before using.
- Remove the chilled dough from the fridge, unwrap, and place on a lightly floured countertop. Allow to sit for 5 to 10 minutes if it is too cold. Using a lightly floured rolling pin, roll the dough into a 14-inch (35-cm) diameter circle rotating the dough continuously to ensure it is not sticking to the countertop. Be gentle and avoid stretching the dough. If the dough becomes too soft or difficult to work with, chill in the refrigerator for 10 to 15 minutes before proceeding.
- Carefully transfer the dough to a 9-inch (22-cm) pie pan. Gently lift and nudge the dough into the edges of the pan without stretching the dough. Using kitchen scissors, trim the overhang so that it extends no more than ¾-inch to 1-inch past the edge of the pan. Fold the edges under and crimp as desired. Brush off any excess flour with a pastry brush, cover the surface, tightly with plastic wrap, and chill in the refrigerator while you prepare the streusel topping and pear filling.
- Set a half sheet pan in the center rack of the oven and preheat the oven (and sheet pan) to 400°F (204°C). Note: If you have a baking stone or steel, set the half sheet pan on top for an extra blast of heat.
- Make the Streusel Topping: In a medium mixing bowl, combine the ¾ cup (90g) unbleached all-purpose flour, ¾ cup (75g) rolled oats, ¼ cup (55g) light brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon ginger, ⅛ teaspoon allspice, and ¼ teaspoon Diamond Crystal kosher salt. Add 5 tablespoons (70g) cubed unsalted butter and toss to coat.
- Using your fingertips, work and press the butter into the dry ingredients until the butter is well dispersed and there is a good mixture of smaller and larger crumbs. Chill topping in the refrigerator until ready to use.
- Put the lemon juice into a large mixing bowl. Peel the pears, cut in half, and core (*I use a small melon scooper for this). Chop into roughly ½-inch chunks and add to the lemon juice, tossing the pieces gently to coat. This will help them from oxidizing. Note: I like to peel, core, and chop one pear at a time, adding it to the lemon juice, and tossing before proceeding with the next pear.
- Add the brown sugar, all-purpose flour, vanilla extract, cinnamon, ginger, allspice, and salt to the bowl with the chopped pear. Toss the mixture together gently to incorporate the ingredients evenly.
- Prepare Egg Wash: Combine the egg and milk in a small bowl. Whisk until smooth. Set aside.
- Remove the shaped and chilled crust from the refrigerator. Gently transfer the pear filling with any juices into the pie shell, spreading it into an even, thick layer.
- Sprinkle the crumble topping over the pear mixture (it will be a thick and generous layer!). Brush the crimped edges of the pie dough lightly with the egg wash mixture. Transfer the pie dish onto the preheated half sheet pan in the oven. The added heat from the sheet pan will help the bottom crust cook through and brown, as well as catch any potential bubbling juices during baking.
- Bake the pie at 400°F (204°C) for 30 minutes; reduce the oven to 350°F (176°C) and continue baking for an additional 30 to 40 minutes, or until deeply golden and the pear filling is just bubbling.
- Set pan on a wire rack and allow pie to cool for at least 2 to 3 hours before serving. Allowing the pie to cool is important as it helps set and prevent a runny filling.
- Serve slightly warm with vanilla ice cream or a drizzle of heavy cream. Custard or lightly whipped cream are other great choices.
- Storage Tips: Leftover pie can be covered with plastic wrap and kept out at room temperature for up to 2 days, or refrigerated for up to 4 to 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 539 kcal, Carbohydrate 78 g, Protein 9 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 50 mg, Sodium 429 mg, Fiber 4 g, Sugar 18 g, UnsaturatedFat 6 g
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- PIE: Preheat the oven to 350 degrees F. Remove the pie crust from the packaging and set aside. Pour the apple fruit filling into a large bowl and use a knife to coarsely chop the apples in the bowl. Pour all but 1/3 cup of the sweetened condensed milk into the apples (reserve the rest for later!) Mix until smooth. Pour into the prepared pie crust and smooth into one even layer.
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- Add the flour, salt, and sugar to a large bowl and whisk together with a fork. Cut in the butter with a pastry blender, until the mixture looks like coarse crumbs. Add 5 tablespoons of the water and mix with the pastry blender until a moist dough forms, using the last tablespoon of water if needed. The dough should be moist but easy to handle.
- In a medium bowl, mix together the oats, flour, brown sugar, and salt. Add the melted butter and mix just until the mixture becomes crumbly. Note: You can make this up to 5 days ahead of time but keep it refrigerated.
- Add the apples, sugars, cornstarch, apple pie spice, and salt to a large bowl, mixing until all the apples are coated with the sugar/spice mixture. Sprinkle the lemon juice over the apples and mix once more time. Spoon the mixture into the crust. Sprinkle the streusel mixture evenly over the apples, making sure all the apples are covered.
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