Desserts, Apple

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Apple Pie

Author: Carolyn Friedemann

Ingredients

  • 5 — 7 tart apples
  • ¼ – ½ cup sugar
  • 2 tbsp flour
  • dash salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp butter

Instructions

  • Hot oven 400° for 50 minutes, or 450° for 10 minutes, then 350° for 40–50 minutes

Carolyn’s Favorite Apple Crisp

Course: Dessert
Author: Carolyn

Ingredients

  • 8-10 apples
  • ½ C white sugar
  • 2 T flour

Topping

  • ¾ C oatmeal
  • ½ t cinnamon
  • ¼ t salt
  • ¾ C flour
  • ½ C brown sugar
  • ½ C butter

Instructions

  • 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

Notes

October 2012

Apple Galetta

Course: Dessert
Author: Carolyn

Ingredients

  • 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

Pâte Brisée (Cut this amount in half for a single crust)

  • 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

Instructions

  • 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.

Pâte Brisée

  • 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).

Notes

October 2010

Pate Brisee

Author: Carolyn Friedemann

Ingredients

  • cup All-purpose flour
  • ½ cup Sweet butter Cold and cut into thin slices or shavings
  • ¼ tsp Salt
  • ¾ cup ice cold water

Instructions

  • 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)

Ople’s Apple Pie

Course: Dessert
Author: Jessi R

Ingredients

  • 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

Instructions

  • 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.

Notes

Note: you might want to set a baking sheet under the pie to catch any drips. 
 
October 2015

Other Apple Crisp

Macs and Cortlands work well.
Course: Dessert

Ingredients

In separate bowl combine:

  • ½ C Flour
  • 1/3 C Brown Sugar
  • ½ t Cinnamon
  • ¼ t Nutmeg
  • 1/8 t Salt
  • 6 T Butter

Topping

  • 1/3 C oats
  • 1/3 C walnuts

Instructions

  • Grease 8 x 8 Pyrex
  • Slice peeled apples
  • Bake 30 – 40 minutes at 375°

Notes

September 2010