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Crumb Topping
1/2 C. brown sugar, packed
1 3/4 C. self-rising flour
1/2 t. ground cinnamon
1/2 C. + 2 T. butter, softened
1/2 C. granulated sugar
3/4 t. ground nutmeg
1/4 t. vanilla
Combine sugars, flour, nutmeg and cinnamon, mixing thoroughly. In
another bowl, combine vanilla and butter, then add to first mixture.
Consistency should be moist but not wet, and dry but not powdery. Crumble on top
of pie. Bake at 350°F for 45-50 minutes or until browned. |
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Try one of our pie recipes today. |
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Dutch Apple Pie
1 3/4 C. water
2 T. brown sugar, packed
dash nutmeg
1/4 t. ground cinnamon
1/4 oz. orange liqueur
4 - 5 medium apples
3 T. raisins
2 1/2 T. cornstarch
6 T. granulated sugar
1 9-10" partially baked pie shell
Peel, core, and slice the apples into wedges. Combine 1 1/2 C. water, sugars,
nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil, add
apple and cook 4 minutes. Add raisins, cook 2 minutes more or until apples are
no longer crisp, but not mushy.
Mix cornstarch into remaining water, and add to apple mixture. Continue cooking,
stirring until slightly thickened and clear. Pour into pie shell making a slight
mound.
Add crumb topping.
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