Lots of yummy apples fill this easy Apple Streusel Pie that makes its own crust. Topped with a sweet and crumbly streusel for a perfect dessert anytime.Continue Reading
1 9-inch pie crust
5 cups thinly sliced, peeled apples
1 cup cranberries, lightly chopped. If frozen, do not thaw
1 cup sugar
2 Tbs cornstarch
2 tsp. lemon juice
1/2 tsp. cinnamon
3/4 cup flour
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup butter, softened
Heat oven to 400
Line pie pan with crust; flute edges.
In a large bowl, toss together all filling ingredients. Spoon into pie crust-lined pan.
In a medium bowl, blend together all topping ingredients until crumbly. Sprinkle topping evenly over fruit mixture.
Bake 40-50 minutes until crust is golden brown and fruit is bubbly. (Place pan on foil or place a pan under pie during baking to protect against spillage) Cool.
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 tsp. ground nutmeg
1/8 tsp allspice
1/2 tsp ground cinnamon
1/4 cup butter, cold cut into pieces
1 cup apple, shredded (1 medium) I did not peel the apple
1/2 cup milk plus a little more for brushing tops
sprinkling sugar (optional)
Stir together following ingredients for Frosting
1 cup confectioner’s sugar
1 Tbs milk or cream (more or less depending consistency desired)
Preheat oven to 425 degrees.
Whisk together flour, sugar, baking powder, baking soda, salt, nutmeg, allspice and cinnamon in large bowl until all dry ingredients are well distributed. Cut in butter.
Stir in apple and milk folding gently until soft dough. The dough will be very dry and you will want to add more milk. But just fold slowly and gently and the flour will moisten.
Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Cut into six pie-shaped wedges.
Place on greased (I use a silpat baking mat) baking sheet. Brush tops lightly with milk; sprinkle with sugar, if desired.
Bake for 15 minutes or until brown brown and risen.
Remove to rack and allow to cool slightly before frosting.
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 tsp ground cloves
1 cup vegetable oil
1 tablespoon vanilla
2 cups sugar
2 cups peeled, shredded tart apples
1/2 cup walnuts, chopped
1 cup confectioners’ sugar
1/2 tsp. butter, melted
2 Tbs. cream or milk (or amount to desired consistency)
dash salt (optional)
Preheat oven to 325 degrees
Grease and flour 10-in. fluted bundt pan
In bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
In mixer bowl, beat eggs, oil and vanilla. Mix in sugar; Add the dry ingredient mixture and mix until well blended. Stir in the apples and walnuts.
Pour into pan; bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine frosting ingredients and drizzle/spread on cooled cake.
1 tablespoon butter, melted and cooled
2 cups chopped peeled, (if desired) apples
1 (12-oz.) can Refrigerated Biscuits
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/3 cup light corn syrup
1 1/2 teaspoons orange juice
1/2 cup pecan pieces
1 cup confectioners sugar
about 1 1/2 Tbs. orange juice
a few grains of salt
Heat oven to 350°F. Spray a 9-inch round cake/pie pan or 8-inch square pan. Spread 1 cup of the apples in sprayed pan.
In small bowl, combine 1 tablespoon butter, brown sugar, cinnamon, corn syrup, orange juice and egg; stirring until smooth. Stir in pecans. Spoon over biscuit pieces and apples.
Bake at 350°F. for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
In small bowl, blend all glaze ingredients, adding enough orange juice for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator.
- I did not peel the apples preferring to leave them on for added nutrition and color.
- The original recipe called for a 10-oz can of biscuits. I don’t think you can find that size any longer. I used Aldi brand and the can weighed 7.5-oz. so I used one and a half cans. Next time I will use all of the second can. You can purchase 12-oz cans which is just right for this recipe.
- I used my toaster oven to bake
Apple Pear (or Blueberry) Crisp
2 pounds ripe Bosc pears (4 pears) OR 1 pint blueberries
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Peel, core, and cut the apples into large chunks. Place the apples and pears in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with ice-cream.
|Ready to go into the oven