GOLDEN DELICIOUS APPLE PIE WITH OATMEAL CRUMB TOPPING
Make and share this Golden Delicious Apple Pie With Oatmeal Crumb Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl.
- Mix well; set aside for 10 minutes.
- Preheat oven to 400°.
- In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well.
- Turn the filling into the chilled pie shell; smooth filling with your hands to even out.
- Place pie on the center rack in oven; bake 30 minutes.
- Can make the crumb topping while pie is baking: Add flour, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix.
- Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs.
- Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs; store in refrigerator until ready to use.
- Remove pie from oven and lower temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands.
- Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward.
- Place a foil-lined baking sheet onto the rack below to catch any spills.
- Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge.
- May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning.
- Place pie of a wire rack and let cool for at least 1 hour before serving.
Nutrition Facts : Calories 618.9, Fat 26.2, SaturatedFat 12.4, Cholesterol 40.7, Sodium 264.4, Carbohydrate 94.1, Fiber 6, Sugar 52.5, Protein 5.5
GOLDEN APPLE PIE
Pies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. -Theresa Brazil, Petaluma, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute more or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally. , For crust, combine flour and salt; cut in the butter until mixture is crumbly. Gradually add water, 1 tablespoon at a time, tossing with a fork until dough can be formed into a ball. Divide in 2 portions, making 1 piece slightly larger. On a lightly floured surface, roll out larger portion. , Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 400° for 40-45 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 480 calories, Fat 24g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 480mg sodium, Carbohydrate 65g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
GOLDEN DELICIOUS APPLE PIE
I make this pie using apples from my own orchard. The addition of cider really enhances the appealing flavor.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Place the apples in a large bowl; set aside. In a small saucepan, combine sugar and cornstarch. Stir in apple cider until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice., Pour over apples; toss to coat. Pour into pastry shell. For topping, combine the flour, sugar and salt in a bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until apples are tender. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 335 calories, Fat 14g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 187mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
OLD-FASHIONED MIXED-APPLE PIE
Provided by Dorie Greenspan
Categories Dessert Bake Thanksgiving Kid-Friendly High Fiber Raisin Apple Fall Nutmeg Bon Appétit Small Plates
Number Of Ingredients 19
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 15 minutes at room temperature before rolling out.
- Butter 9-inch-diameter glass pie dish. Roll out 1 dough disk on lightly floured work surface to 12- to 13-inch round. Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides. Roll out second dough disk between sheets of parchment paper or waxed paper to 12- to 13-inch round; transfer dough to baking sheet. Refrigerate both crusts while preparing filling.
- For filling:
- Position rack in center of oven and preheat to 425°F. Combine all apple wedges, 1/3 cup sugar, raisins, quick-cooking tapioca, grated lemon peel, 1/4 teaspoon salt, and nutmeg in large bowl; toss to blend. Let stand at room temperature until some juices form, tossing occasionally, about 15 minutes.
- Place crust-lined pie dish on rimmed baking sheet. Sprinkle graham cracker crumbs over bottom of crust. Transfer apple filling to crust, mounding filling slightly in center. Dot filling with butter cubes. Brush crust edges lightly with water. Remove top parchment sheet from second dough round. Invert dough round atop filling; remove second parchment sheet. Trim dough overhang on both crusts to 1/2 inch. Press crust edges together, then fold under. Using tines of fork, press on crust edge around rim of dish to seal decoratively. Using small sharp knife, cut six 1-inch slits in top crust, then cut out 1/2-inch circle from center of top crust to allow steam to escape. Brush top crust lightly with milk, then sprinkle with raw sugar.
- Bake pie 15 minutes. Reduce oven temperature to 375°F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer. Transfer pie to rack and cool to lukewarm or room temperature. Cut pie into wedges.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
APPLE PIE II
This apple pie has a pre-cooked apple filling.
Provided by Darcy
Categories Desserts Pies Apple Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
- Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
- Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
- Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
- Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 51.6 g, Cholesterol 30.5 mg, Fat 19 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 9.2 g, Sodium 201.3 mg, Sugar 37.6 g
GOLDEN RAISIN AND APPLE LATTICE PIE
Categories Fruit Dessert Bake Thanksgiving Raisin Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour, cake flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle; wrap each in plastic and refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- For filling:
- Position rack in bottom third of oven and preheat to 375°F. Spread apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat. Bake just until apples begin to soften, stirring once, about 15 minutes. Cool apples completely on baking sheet. Maintain oven temperature.
- Transfer apples and any accumulated juices to large bowl. Mix in raisins and brown sugar.
- Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer crust to prepared pie dish. Spoon apple filling into crust. Drizzle remaining 1 tablespoon melted butter over. Roll out dough rectangle on floured surface to 11x7-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Trim strips even with bottom crust. Fold dough overhang in, pressing onto edge of pie dish. Press dough edge decoratively with fork to seal.
- Brush dough strips with egg glaze. Sprinkle strips with 2 teaspoons sugar. Bake 15 minutes. Reduce oven temperature to 350°F. Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil if browning too quickly, about 1 hour 15 minutes longer. Cool pie at least 2 hours. Serve slightly warm or at room temperature. (Can be made 1 day ahead. Cool completely, then cover and store at room temperature.)
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- Using the food processor add flour to the bowl along with butter and salt. Then turn the processor on for 30 seconds until the butter has been combined. Drizzle in the cold water until the dough has come together. Normally now you put the crust into the refrigerator to let the dough come together as it gets cold. I don't like when my dough is so cold I can't roll it and usually I am in a rush. If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top. Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency. Take your pie dish or tart mold and carefully place your dough inside the mold by rolling your dough onto the rolling pin. Using a rolling pin, unroll the dough over the pie dish. Using your hands press down all the way around the mold
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