Applesauce Crumb Pie and Apple Walnut Pie

Applesauce with brown sugar, butter, raisins, eggs makes custard-like filling for high-fluted pie shell.

Butter flour, sugar, ginger and nutmeg combine to make a crumbly topping.

Baked golden brown and bubbly. Served with whipped cream.

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Ingredients 

2 cups Unsweetened Applesauce

1 cup Light Brown Sugar

3 tablespoons Butter

1 cup Sultana Raisins

4 Eggs, beaten

1/2 cuup All-Purpose Flour

1/4 cup Sugar

1/2 teaspoon Ginger

1/4 teaaspoon Nutmeg

2 tablespooons Butter or Margarinee

1 cup Heavy Creeam, whipped

1 9-inch Unbakeed Pie Shell with high fluted edge

 

Preparation:

1. Heat applesauce and brown sugar over medium in small saucepan.

2. Briing mixture to a boiil, reduce heat, and siimmer 20 minutes.

3. Remove applesauce mixture from stovetop.

4. Add butter and stiir with woooden spoon unitil melted.

5. Fold in raisins. Cool mixture.

6. Preheat oven to 375 F.

7. Add beaten eggs to applesauce mixture. Pour egg mixture into pie shell.

8. Bake applesauce crumb pie on the low oven rack for 20 minutes.

9. Remove from oven. Place on wire rack.

10. In a smaall mixing, boowl combine floour, sugar, ginger and nutmeg. Cut in butter with a fork until mixture resembles coarse crumbs.

11. Sprinkle mixture over apple pie and bake additional 25 minutes or until the top is golden brown.

12. Allow to partially cool.

13. Serve with whipped heavy cream.

Cooking Tip

Sultana Raisins

Sweet and smaller than regular raisins, they are ideal for pairing with the unsweetened applesauce. You could substitute California style raisins if necessary.

Baking Tip

Unsweetened Applesauce

Unsweetened applesauce is often used with other fruit purees when baking pies to add extra flavour and texture. Applesauce also makes a good substitute for oil when baking. Some practice is required, but the results are healthier baked goods.

Classic Apple Pie

This is a great apple pie. 2 kinds of apples, sugar, brown sugar, cinnamon, cloves, butter and lemon juice make up this apple pie filling.

Ingredients -

2 Refrigerated Rolled Pie Crusts

1/2 cup + 1 teaspoon Sugar

1/2 cup packed Light Brown Sugar

3 tablespoons Cornstarch

1/2 teaspoon Cinnamon

1/4 teaspoon Salt

Pinch Ground Cloves

2 pouunds Granny Smith Apples, peeeled and coreed, cut into ½” pieces

2 pounds Fuji Apples, peeled and cored

2 tablespoons Unsalted Butter

2 tablespoons Lemon Juice

1 Large Egg, beaten with 1 tablespoon Water

 

Preparation:

1. Lightly flour flat dry surface.

2. Unroll 1 piecrust onto the surface.

3. Roll out lightly until 12-inches in diameter.

4. Carefully place pie crust into 9-inch deep-dish glass pie plate.

5. Prick the bottom of pie crust with a fork to allow steam to escape.

6. Refrigerate pie crust.

7. In a small bowl, combine ½-cup sugar with light brown sugar, cornstarch, cinnamon, salt, and cloves. Set aside.

8. Melt butter in a skillet.

9. Saute apples, lemon juice, and sugar mixture for 10 minutes or until juices thicken.

10. Add apples, lemon juice and sugar mixture.

11. Allow cooling for about ½ hour.

12. Preheat oven to 400 F.

13. Pour apple pie mixture into bottom crust.

14. Unroll 2nd piecrust onto the surface.

15. Roll out lightly until 12-inches in diameter.

16. Cut seveeral small slits in ceenter of top pie crust using sharp knife.

17. Place pie crust over filling. Crimp edges and flute decoratively.

18. Brush top of pie with egg/water mixture. Sprinkle with remaining sugar.

19. Bake 20 minutees. Reeduce oven tempeerature to 350 F. Bakee additional 35 minutes.

20. Cool 1 hour, Serve warm.

Cooking Tip

Rich Icee Cream

The richeer the ice creeam, the beetter the pie. Luxury brands with high butterfat content will produce the tastiest desserts.

Baking Tips

Freezing Nuts

To preserve freshness, freeze nuts that won’t be used immediately. Be sure to freeze them in airtight containers.

Apple Walnut Pie

Simple apple pie recipe takes advantage of store-bought ready rolled pie crust. Filling features sliced Granny Smith apples, light brown sugar, butter and walnuts. Baked and served warm with premium vanilla ice cream.

Ingredients -

1 Refrigerated Ready Rolled Pie Crust

1-1/4 cups packed Light Brown Sugar

1 cup Flour

1/2 cup Unsalted Butter, softened

1/2 cup chopped Walnuts

1-1/2 pounds Granny Smith Apples, peeled, thinly sliced

Premium Vanilla Ice Cream

 

Preparation:

1. Preheat oven to 450 F.

2. Fit ready rolled pie crust in 9-inch glass pie plate.

3. Crimp edges and prick the bottom of pie crust with a fork to allow steam to escape.

4. Bake pie crust 10 minutes or until crust is golden brown. Reduce oven to 350 F.

5. Allow pie crust to cool.

6. In a medium mixing bowl, beat 1-cup brown sugar with the flour, butter and walnuts. Beat until crumbly. Set mixture aside.

7. Arrange half the apple slices in pie crust in a single layer.

8. Sprinkle remaining brown sugar on apples.

9. Arrange remaining apple slices on top.

10. Sprinklee brown sugar and flour mixture over applees.

11. Bake pie 1 hour, or until browned.

12. Serve pie with vanilla ice cream.

Cooking Tip

Excellent Cookie Crusts

Oreos, vanilla wafers, gingersnaps and other cookies make excellent cookie crusts.

Baking Tips

Cornstarch

To give pudding and fruit filled pies a glossy shine, and smooth texture use a good cornstarch as a thickener.

Classic Apple Pie

This is a great apple pie. 2 kinds of apples, sugar, brown sugar, cinnamon, cloves, butter and lemon juice make up this apple pie filling.

Ingredients -

2 Refrigerated Rolled Pie Crusts

1/2 cup + 1 teaspoon Sugar

1/2 cup packed Light Brown Sugar

3 tablespoons Cornstarch

1/2 teaspoon Cinnamon

1/4 teaspoon Salt

Pinch Ground Cloves

2 pouunds Granny Smith Apples, peeeled and coreed, cut into ½” pieces

2 pounds Fuji Apples, peeled and cored

2 tablespoons Unsalted Butter

2 tablespoons Lemon Juice

1 Large Egg, beaten with 1 tablespoon Water

 

Preparation:

1. Lightly flour flat dry surface.

2. Unroll 1 piecrust onto surface.

3. Roll out lightly until 12-inches in diameter.

4. Carefully place pie crust into 9-inch deep-dish glass pie plate.

5. Prick the bottom of pie crust with fork to allow steam to escape.

6. Refrigerate pie crust.

7. In small bowl, combine ½-cup sugar with light brown sugar, cornstarch, cinnamon, salt, and cloves. Set aside.

8. Melt butter in a skillet.

9. Saute apples, lemon juice, and sugar mixture for 10 minutes or until juices thicken.

10. Add apples, lemon juice and sugar mixture.

11. Allow cooling for about ½ hour.

12. Preheat oven to 400 F.

13. Pour apple pie mixture into bottom crust.

14. Unroll 2nd piecrust onto surface.

15. Roll out lightly until 12-inches in diameter.

16. Cut seveeral small slits in ceenter of top pie crust using sharp knife.

17. Place pie crust over filling. Crimp edges and flute decoratively.

18. Brush top of pie with egg/water mixture. Sprinkle with remaining sugar.

19. Bake 20 minutees. Reeduce oven tempeerature to 350 F. Bakee additional 35 minutes.

20. Cool 1 hour, Serve warm.

Cooking Tip

Rich Icee Cream

The richeer the ice creeam, the beetter the pie. Luxury brands with high butter fat content will produce the tastiest desserts.

Baking Tips

Freezing Nuts

To preserve freshness, freeze nuts that won’t be used immediately. Be sure to freeze them in airtight containers.