BUDGET STRETCHERS (13)
|EVERY FEW MINUTES|
|OLD FASHIONED APPLE PIE WITH FRENCH|
7 c. sliced, peeled McIntosh or good cooking apples (about 7)
1/2 c. packed light brown sugar
1/2 tsp. nutmeg
Dash of ground cloves
1 tbsp. lemon juice or 1 1/2 tsp. grated lemon rind
1/2 tsp. cinnamon
1 tbsp. cornstarch or flour
4 vanilla wafers, crushed, or 3 tbsp. finely ground nuts (optional)
1 (9 inch) unbaked pastry shell
FRENCH CRUMB TOPPING:
1/3 c. butter
1/3 c. brown sugar
3/4 c. flour
1/2 c. chopped nuts (optional)
Preheat oven to 425 degrees. In large bowl, combine sugar and cornstarch (or flour). Mix together with apples, brown sugar, spices, and lemon juice. Sprinkle wafers or nuts on bottom of pie shell. (This keeps crust from becoming soggy.) Spoon apple mixture into pie shell.
Make French Crumb Topping by mixing 1/3 cup butter and 1/3 cup brown sugar together. Cut in 3/4 cup flour. Stir in nuts. Sprinkle topping over apples in pie plate. Bake for 50 minutes or until topping is golden and apples are tender.
NOTE: If you prefer to use conventional top crust, brush unbaked top crust with egg yolk and 1 tablespoon cream mixed together. Dust with sifted powdered sugar when pie comes out of oven. Or use the following topping on top of the crust before baking.
2 tbsp. flour
1/4 c. brown sugar
1/4 c. chopped nuts
3 tbsp. dark corn syrup
2 tbsp. butter, softened
Mix all ingredients together and spread over unbaked top crust. Bake for about 50 minutes.
TIP: For a lovely taste thrill, mix 3 or 4 teaspoons of cinnamon into 1 quart softened vanilla ice cream. Refreeze. Serve a scoop of the cinnamon ice cream on warm apple-pie slices.
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