- 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
Carolyn’s Favorite Apple Crisp
- 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
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
- 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)
Ople’s Apple Pie
- 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. October 2015
Other Apple Crisp
Macs and Cortlands work well.
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
- 1/3 C oats
- 1/3 C walnuts
- Grease 8 x 8 Pyrex
- Slice peeled apples
- Bake 30 – 40 minutes at 375°