![]() This recipe is ideal for anyone who wants to switch up their apple pie experience and doesn't want to fuss with a second layer of pastry dough. Mix together lemon juice, sugar, flour, and ¼ teaspoons salt. Spoon the filling into the chilled pie crust. Prepare a bowl of apple slices by peeling and slicing them. The end result is a pie that displays beautiful stacked slices of apple without filling oozing out when a slice is cut. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. This method also ensures that the apples are just moist enough without being too liquid. Since the apples are first cooked on the stovetop, the bake time of the actual pie is less than an hour–about half the time of a traditional double crust apple pie. It is everything you love about Classic Apple Pie with a buttery crumb topping. Once apples are finished cooking in the microwave, drain any excess water. This homemade Dutch Apple Pie is a showstopping holiday-worthy dessert. While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg. In a large bowl, toss apples with lemon juice. Make the filling: Place your peeled and cored apples in a microwave safe dish and heat for 5 minutes, until apples are slightly soft to the touch. Bake at 375 degrees for 50 minutes or until. Cut in the butter using a pastry blender, two forks or food processer. In a small bowl, combine sugars, flour and spices. To mix the topping ingredients together, combine flour and brown sugar. Instead, just the right amount of sweetness is present in a filling perfumed with cinnamon, ginger, and cloves, and this beautiful fruit filling is supported by a single layer of buttery pie crust and covered in a crunchy pecan topping. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle transfer to a 9-in. On a lightly floured surface, roll dough to a 1/8-in.-thick circle transfer to a 9-in. The natural sweetness of this apple variety also means that less sugar is needed in the filling, keeping the pie from being cloyingly sweet. The filling itself calls for Honeycrisp apples because of their optimal balance of sweetness and tartness. The pecans in the topping toast as the pie bakes. This layer soaks up some of the juices from the fruit underneath while maintaining a crunchy texture after it bakes. Rather than covering the richly spiced fruit with another layer of pie crust pastry, this recipe calls for a pecan and brown sugar crumble topping generously sprinkled across the surface. Flavored with the spices you've come to love in a classic apple pie, this twist takes a few liberties to set it apart from the traditional fare.
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