Wednesday, January 25, 2012
The neighbors invited us over to watch one of the NFL Playoff games this past weekend, so I offered to bring this little delight over. In actuality, my husband secured our invitation with promises of pie and his homemade guacamole. It did not disappoint! My only complaint is that the crumb topping didn't look quite right. It tasted great, but it didn't clump and golden up the way it was supposed to. I suspect it's because I tried mixing up the topping without the nuts first, and then adding in the nuts once it was already pretty well blended. Next time, I'll stick to the instructions. Blend ALL the topping ingredients together with your fingertips.
Football Apple Crumb Pie
5 large (larger than fist) Granny Smith apples, peeled, cored, thickly sliced
1 large Stayman apple, peeled, cored, thickly sliced
1/4c. fresh orange juice
1/4 c. white sugar, heaped
1 t. ground cinnamon
1 T. arrowroot starch
1/4 c. applesauce
3/4 c. all purpose flour
1/2 c. sugar
1/4 c. (packed) golden brown sugar
3/4 c. chopped walnuts
6 T. (3/4 stick) unsalted butter, cut into small pieces
1/4 t. salt
Preheat oven to 350F. Line a pie dish with homemade pie crust. Prick all over with a fork. Stick in the freezer for about 10 minutes while you preheat the oven to 375F. Place pie weights in crust and bake for 12-15 min. Remove pie weights and continue baking for another 12-15 min, until the crust is golden brown.
Mix all filling ingredients together in a large bowl. Pour into pie crust. Using your fingers, blend ALL the topping ingredients together until well-mixed, moist, and crumbly. Heap on top of pie filling. Bake at 350F for about one and a half hours. Crumb topping will be nice and brown, but not burned and apples will be soft when pierced with a fork.
Current Pie Tally: 72
Monday, January 23, 2012
This one is long overdue - a Cranberry Apple Pie I made for Christmas. It is festive and delicious. The cranberries add color and really heighten the flavor, while the apple offsets the tartness of the berries and adds a comfort food feel. I'm still not sure how I feel about the cinnamon-sugar sprinkled crust. It's cute and smells wonderful, but I think I prefer the flavor and texture of a plain crust. It was a little too "fussery bussery" for me. The recipe can be found here. I modified it by using my own pie crust recipe. I also used 3/4c. white sugar to make the cranberry sauce part of the filling. Then I added 3/4c. brown sugar to the apple part of the filling. Also, I think it's easier to say you'll need 2 lbs. tart apples and 1.75 lbs. sweet apples, rather than specify certain types of each.
Current Pie Tally: 71