Crumbly Apple Pie

Prepare your favorite Pie crust

Filling
7 medium Granny Smith, Golden Delicious, or Gravenstein apples, peeled or unpeeled, cored and very thinly sliced
1/2 cup sugar
1 teas. cinnamon
1/4 teas. nutmeg
1/4 teas. salt

Topping
3/4 cup firmly packed brown sugar
3/4 cup flour
1/2 teas. nutmeg
1/3 cup chilled butter, cut into small pieces

1. Place oven rack in lowest position. Preheat oven to 400 degrees.

2. Prepare crust and roll it out into a 12 inch circle with a rolling pin. Fit into a 9 inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

3. To prepare filling, mix together all ingredients. Spoon into crust.

4. To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.

5. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to wire rack to cool.

P.S. I also added oatmeal to the topping-I think about 1/2 cup. :)

HAPPY THANKSGIVING!

Crustless Coconut Pie

This pie is so easy to make and a delicious remedy if you're needing a coconut fix.



2 c. milk
1 c. sugar
4 eggs
1/2 c. flour
3 T. butter
1 tsp. vanilla
1/2 tsp. salt
1 c. coconut

Pour all ingredients except the coconut into a blender and blend for 10 seconds. Stir. Blend 10 seconds more. Add coconut. Blend 2 seconds. Pour into a greased 10" pie pan. Bake at 350° for 50-55 minutes. Serve warm.

Potluck Apple Pie-Taste of Home 1999

Crust
2-1/4 cups all-purpose flour
1/4 cup water
Pinch Salt
1 cup shortening or butter

Filling
1/2 cup maple syrup
3 pounds tart apples (8 to 9 medium), peeled and thinly sliced
1-1/4 cups sugar
1/4 cup lemon juice
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Topping
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans (optional)

In a small bowl, combine 1/4 cup flour and water until smooth; set aside. In a large bowl, combine salt and remaining flour; cut in butter until mixture resembles coarse crumbs. Add reserved flour mixture; knead gently until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 15-in. x 10-in. x 1 in. baking pan. Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine sugar, lemon juice, cinnamon, vanilla and remaining syrup; drizzle over apples. For topping, combine flour and sugar in a bowl; cut in butter until the mixture resembles course crumbs. Stir in pecans. Sprinkle over filling. Bake at 350 for 1 hour or until apples are tender.

Enjoy!

Lemon And Toasted-Coconut Meringue Pie

To make the toasted coconut for the meringue, spread flaked coconut on a baking sheet and bake on the center rack of a 350°F oven, stirring often around the edges, until light golden, about ten minutes. Makes 10 servings. Crust 1 1/2 cups all purpose flour 1/2 cup sweetened flaked coconut 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 1 large egg yolk 3 tablespoons (about) ice water Filling 1 cup sugar 2 tablespoons cornstarch 6 large egg yolks 4 large eggs 3/4 cup fresh lemon juice Pinch of salt 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces Meringue 6 large egg whites 1/4 teaspoon cream of tartar 1 1/3 cups powdered sugar 1 cup sweetened flaked coconut, lightly toasted For crust: Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled.

Soften slightly at room temperature before rolling.) Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes. Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack. For filling:
Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust. For meringue:
Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center. Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

Soften slightly at room temperature before rolling.) Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes. Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.

For filling:
Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.

For meringue:
Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center. Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

this recipe comes from www.epicurious.com