- 5 -- 7 tart apples
- ¼ - ½ cup sugar
- 2 tbsp flour
- dash salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp butter
Hot oven 400° for 50 minutes, or 450° for 10 minutes, then 350° for 40--50 minutes
- 8-10 apples
- ½ C white sugar
- 2 T flour
- ¾ C oatmeal
- ½ t cinnamon
- ¼ t salt
- ¾ C flour
- ½ C brown sugar
- ½ C butter
Peel and slice apples. Mix with sugar and flour.
Place in buttered coffee cake tin or 8 x 8 baking dish
Mix together the remaining ingredients. Use a pastry cutter or two knives to break butter into small pieces. Do not blend. Put on top of apples.
Bake 375° for ½ – ¾ hour
- 5 large apples
- ¼ C sugar I use 1 Tablespoon
- 3 T butter cut into small pieces
- 4 T apricot preserves
- 1 T Calvados or Cognac optional
- 3 C all-purpose flour
- 1 C sweet cream butter cold and cut into slices or shavings
- ½ t salt
- ¾ C ice-cold water approx
Make the Pâte Brisée. Roll out the dough 1/8 – 1/16” thick, in a shape that fits a cookie sheet.
Slice apples 1/4” thick. Chop odd ends coarsely.
Fill dough, and place slices on top about 1 1/2” from outside edge of dough.
Bring up border of dough and fold over apples.
Sprinkle apples with sugar and pieces of butter.
Bake 400° 65- 75 minutes, until well-browned and crusty.
Slide onto a board.
Dilute apricot preserves with alcohol or 1T water. Spread on apples.
Serve lukewarm, cut into wedges.
Mix flour, butter and salt together very lightly, so butter remains visible.
Add water and mix very fast with hand, just so dough coheres.
(Cut dough in half if you made full recipe)
Refrigerate 1-2 hours, or use right away (if you use it right away the butter will be soft and may need extra flour in the rolling process).
- 1½ cup All-purpose flour
- ½ cup Sweet butter Cold and cut into thin slices or shavings
- ¼ tsp Salt
- ¾ cup ice cold water
Mix flour, butter and salt together very lightly so butter remains visible
Add water and mix very fast by hand just so dough coheres
Cut dough in half
Refrigerate 1--2 hours, or use right away (If you use right away, the butter will be soft and may need extra flour in the rolling process)
- 1 9" double crust pie crust
- ½ cup unsalted butter
- 3 T all purpose flour
- ½ cup sugar
- ½ cup packed brown sugar
- ¼ cup water
- 8 granny smith apples peeled, cored, and sliced
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce heat, and simmer 5 minutes.
Place the bottom crust in the pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425º F. Reduce the temperature to 350º F and continue baking for 35-40 minutes.
Note: you might want to set a baking sheet under the pie to catch any drips.
- ½ C Flour
- 1/3 C Brown Sugar
- ½ t Cinnamon
- ¼ t Nutmeg
- 1/8 t Salt
- 6 T Butter
- 1/3 C oats
- 1/3 C walnuts
Grease 8 x 8 Pyrex
Slice peeled apples
Bake 30 – 40 minutes at 375°