Okay, folks, I know I teased you with the world’s largest apple pie the other day, and left you salivating.
Though the recipe sounded interesting, it wasn’t something you could actually make.
So, here’s my favorite apple pie recipe. It has a streusel topping; I guess some people would call it a dutch apple pie. I like it because you don’t have to roll out 2 crusts, and sometimes having a top crust is just too much crust (and trans fats). For those of you who suffer from FOPC (fear of pie crusts), you can cheat and buy a ready-made one. I recommend the whole wheat crust that comes frozen from Whole Foods Market. It has zero trans fats, and most people can’t tell it wasn’t homemade.
APPLE CRUMB PIE
(makes one 9" pie)
1 1/2 c sifted flour
1/2 c Crisco
1/2 tsp salt
about 3 T iced water
1. Combine flour and salt. Cut in the Crisco with a pastry blender until the mixture is crumbly.
2. Gradually add the iced water, tablespoon by tablespoon, mixing in lightly with a fork. (If it’s a humid day, you may need less water.)
3. Form the dough into a ball.
4. Let the dough rest for about 10 minutes.
5. Then roll out the dough between two sheets of waxed paper. (Much easier than flouring a board or counter.)
6. Lay the dough into an 8 or 9" glass pie dish; crimp the edges.
2 lb green apples (6 cups)
3 T lemon juice
1/2 c sugar (use more or less depending on sweetness of apples)
2 T flour
1 tsp grated lemon peel
1/2 c sugar
1/2 c flour
1/2 tsp cinnamon (i always use more)
1/4 tsp ginger
1/8 tsp mace
1/4 c butter
1. Combine sugar, flour, cinnamon, ginger, and mace. Mix well.
2. Cut in butter with fork until mixture is crumbly.
3. Distribute over apple filling and bake in 375 degree oven for 55-60 minutes.
The Ala Mode:
To top everything off, two tasty picture books to read with your pie:
Apple Pie that Papa Baked by Lauren Thompson
(Simon and Schuster, 2007)
(Good review of Apple Pie that Papa Baked at 7-Imp recently!)
How to Make an Apple Pie and See the World by Marjorie Priceman
(Dragonfly Books, 1996)