- 5 -- 7 tart apples
- ¼ - ½ cup sugar
- 2 tbsp flour
- dash salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp butter
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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
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Peel and slice apples. Mix with sugar and flour.
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Place in buttered coffee cake tin or 8 x 8 baking dish
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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.
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Bake 375° for ½ – ¾ hour
October 2012
- 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
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Make the Pâte Brisée. Roll out the dough 1/8 – 1/16” thick, in a shape that fits a cookie sheet.
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Slice apples 1/4” thick. Chop odd ends coarsely.
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Fill dough, and place slices on top about 1 1/2” from outside edge of dough.
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Bring up border of dough and fold over apples.
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Sprinkle apples with sugar and pieces of butter.
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Bake 400° 65- 75 minutes, until well-browned and crusty.
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Slide onto a board.
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Dilute apricot preserves with alcohol or 1T water. Spread on apples.
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Serve lukewarm, cut into wedges.
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Mix flour, butter and salt together very lightly, so butter remains visible.
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Add water and mix very fast with hand, just so dough coheres.
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(Cut dough in half if you made full recipe)
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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).
October 2010
- 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
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Mix flour, butter and salt together very lightly so butter remains visible
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Add water and mix very fast by hand just so dough coheres
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Cut dough in half
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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
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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.
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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.
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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.
October 2015
- 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
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Grease 8 x 8 Pyrex
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Slice peeled apples
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Bake 30 – 40 minutes at 375°
September 2010