Streusel Apple Pie
Streusel Apple Pie
Recipe By : Cooking Light, October 1994, page 66
Serving Size : 8 Preparation Time: 0:11
Categories :
Dessert
Amount
Measurement
Ingredient
Preparation Method
1
piece
vanilla bean
(4-inch)
split lengthwise
1/4
cup
firmly packed brown sugar
1 1/2
tablespoons
all-purpose flour
1/2
teaspoon
ground cinnamon
2 1/2
pounds
Rome or other cooking apples
peeled, cored and thinly sliced
1
cup
all-purpose flour
divided
3
tablespoons
ice water
1
teaspoon
sugar
1/4
teaspoon
salt
3
tablespoons
vegetable shortening
Vegetable cooking spray
1/2
cup
firmly packed brown sugar
1/4
cup
all-purpose flour
1/4
cup
regular oats
1/4
teaspoon
cinnamon
3
tablespoons
chilled stick margarine
Scrape seeds from vanilla bean into a large bowl; discard bean. Add
1/4 cup brown sugar and next 2 ingredients to
bowl; stir well. Add apple slices; toss well to coat. Set aside.
Combine 1/4 cup flour and ice water, stirring with a wire whisk until
well blended; set aside. Combine remaining 3/4
cup flour, 1 teaspoon sugar, and salt in a bowl; cut in shortening
with a pastry blender until mixture resembles coarse
meal. Add ice water mixture; toss with a fork until dry ingredients
are mositened. Gently press into a 4-inch circle on
heavy-duty plastic wrap; cover with additional plastic wrap.
Roll pastry, still covered, into an 11-inch circle. Freeze for at
least 10 minutes. Remove bottom sheet of plastic wrap
from pastry; fit pastry into a 9-inch pieplate coated with cooking
spray, and remove top sheet of plastic \wrap. Flute
edges decoratively. Spoon apple mixture into pastry shell. Cover with
aluminum foil, and bake at 350 degrees for 45
minutes or until apple mixture is crisp-tender.
Combine 1/2 cup brown sugar and next 3 ingredients; cut in margarine
until mixture is crumbly. Uncover pie, and
sprinkle streusel over apple mixture. Bake, uncovered, an additional
25 minutes. Yield: 8 servings (serving size: 1
wedge).
Source: rec.food.baking
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