Dutch Apricot Pie With Crumb Topping Recipes

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DUTCH APRICOT PIE



Dutch Apricot Pie image

I freeze several bagfuls of apricots when they are in season, thinking of this pie all the while. At holiday time, there's nothing like a luscious taste of summer. The crunchy pecans in the topping make this dessert extra special.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup sugar
2 tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about 16)
1 tablespoon lemon juice
Pastry for single-crust pie (9 inches)
TOPPING:
2/3 cup all-purpose flour
1/2 cup sugar
1/2 cup chopped pecans, toasted
1/4 cup butter, melted

Steps:

  • In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling. , Bake at 350° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 431 calories, Fat 18g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 159mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.

APRICOT CRUMBLE PIE



Apricot Crumble Pie image

Serve up this delectable Apricot Crumble Pie for dessert tonight. This Apricot Crumble Pie includes tapioca, brown sugar and fresh apricots.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h20m

Yield 10 servings

Number Of Ingredients 7

2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold butter or margarine, cut up
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • Heat oven to 400°F.
  • Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
  • Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 30 g, Protein 3 g

DUTCH APPLE PIE



Dutch Apple Pie image

The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.

Provided by Stephanie Wise

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
1 cup Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
  • In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  • Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g

DUTCH APRICOT PIE WITH CRUMB TOPPING



Dutch Apricot Pie With Crumb Topping image

You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?

Provided by Debber

Categories     Tarts

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

3/4 cup sugar
2 tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about 16)
1 tablespoon lemon juice
1 (9 inch) pastry for single-crust pie
2/3 cup flour
1/2 cup sugar
1/2 cup chopped pecans, lightly toasted
1/4 cup butter, melted

Steps:

  • Preheat oven to 350.
  • Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
  • Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
  • Pour filling into crust; set aside.
  • Prepare topping: combine flour, sugar and nuts; stir in melted butter.
  • Sprinkle topping over filling.
  • Cover edges loosely with strips of foil (prevents burning).
  • Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
  • Cool on wire rack; serve warm.
  • Store leftovers (hhahaha) in the fridge.

Nutrition Facts : Calories 576, Fat 25.2, SaturatedFat 8.1, Cholesterol 20.3, Sodium 260.6, Carbohydrate 85.8, Fiber 4, Sugar 56.2, Protein 5.8

FRUIT PIE CRUMB TOPPING



Fruit Pie Crumb Topping image

My mother always sprinkled on this wonderful crumb topping to dress up her two-crust fruit pies. The crumble topping not only looks pretty, it provides a crisp contrast to the soft fruit filling. I used it to top pies for my daughter's wedding reception.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1 cup (topping for 2 pies).

Number Of Ingredients 4

1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter, cubed
Dash ground cinnamon, optional

Steps:

  • In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.

Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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