Classic Apple Pie with Crumb Topping

I love a good apple-crumb pie.  Like my mother and grandmother before me, I prefer using a softer apple, such as a MacIntosh that really cooks down.  I hate finding big, hard chunks of apple in my homemade pie, so I avoid using the firmer granny smith type apples usually recommended in apple pie recipes.

Variation:  Apple-Rhubarb Crumb Pie
For an added twist, substitute some cut rhubarb for an equal amount of apples, and increase the sugar by 1/4 cup to compensate for the tartness of the rhubarb.

FILLING:

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons flour
3/4 teaspoons cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 T lemon juice

CRUMB TOPPING:

1/2 cup brown sugar
1/2 cup flour
1/4 cup oatmeal
3 tablespoons butter, chilled in freezer and cut into small pieces.

Prepare a 9 inch pie crust (single layer).  Do not bake.  For pie crust recipe, click here.

Heat oven to 425.  Mix all filling ingredients in a large bowl.  Turn the mixture into the prepared pie shell.

In medium size bowl, combine dry ingredients.  Drop in the butter. Use a pastry cutter and your fingers to mix the crumb mixture.  When satisfied, spread the crumb topping over the apple mixture.

Bake at 425 for 40 - 45 minutes, on the middle rack of your oven.  I use a pie shield to protect the crust and usually end up having to place a piece of tin foil on top to prevent crumb topping from burning.  Also, be watchful that the pie doesn't bubble out of the shell and onto the oven floor.

Serve warm with vanilla ice cream!

Crisco Pie Crust

SINGLE CRUST PIE

1 1/2 cups flour
1/2 tsp salt
1/2 cup Crisco shortening, chilled in freezer
4 - 8 tablespoons of ice cold water or milk

DOUBLE CRUST PIE

2 cups flour
1/2 tsp salt
2/3 cup Crisco shortening, chilled in freezer
5 - 10 tablespoons ice cold milk or water

Combine flour and salt in large bowl.  Cut in shortening (I use party cutter and my fingers) until mixture resembles coarse crumbs.

Sprinkle 1 tablespoon water/milk over mixture.  Toss with fork.  Repeat adding ONLY as much liquid as needed to form dough into a ball.  The dough should hold together when picked up and pressed (it should not crumble).

For one-crust pie, flatten ball of dough into a disk.  For two-crust pie, divide dough in half and press into two disks.  Wrap in plastic wrap and refrigerate 30 minutes to overnight.

Remove one disk at a time from the frig.  Place on a large piece of parchment paper, waxed paper, or plastic wrap.  Dust surface (and rolling pin) with flour.  Place another sheet of paper/wrap over disk (optional).  Roll dough gently from the inside out toward the edges, forming a thin circle of dough (TIP: turn dough 45 degrees between each roll to keep it round).

Peel top layer of paper/wrap off.  Flip pie dough into 9 inch pie plate, and peel off remaining layer of paper/wrap.

Smooth the dough into the pie plate (remove air bubbles) Trim edge of pastry to 1/2 inch.  Use small pieces of trimmings to repair any holes, cracks or tears in pie shell.  Roll edges and crimp with a fork to secure.

For baked crust, prick the entire shell, bottom and side with a fork to prevent bubbles.  Bake at 425 for 10 - 12 minutes.  I use a pie shield to protect the edges from becoming too dark.

Frozen Peanut Butter Pie

This recipe belonged to my best friend's mother, Rosemary Powers, an Irish lady from outside of Harrisburg, Pennsylvania.  I liked it enough to ask her for the recipe.  Imagine!  I was only sixteen, and already a foodie :)

3 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup peanut butter
1/2 cup milk
1 1/2 cups Cool Whip
36 vanilla wafers, crushed
1/3 cup butter, melted
chocolate sauce

Combine vanilla wafers and butter.  Spread evenly in bottom, and up sides of a pie plate.  Bake at 350 degrees for 8 minutes.  Cool completely.

Combine remaining ingredients until well combined.  Spread in pie shell.  Cover with plastic wrap and freeze.  To serve, cut into wedges and drizzle with chocolate sauce.

Kentucky Derby Pie

Rick and I were introduced to this slightly drunken cousin of the traditional, southern, pecan pie, while entertaining clients at the Kentucky Derby, back in the early 1980s.  It became an instant favorite of mine.  Its easy to prepare, and will keep a day or two, but is really best enjoyed the day it's baked.

1 stick butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup flour
pinch salt
2 T Kentucky Bourbon Whiskey
1 cup chopped pecans
1 cup chocolate chips
1 - 9 inch pie shell, partially baked

Preheat oven to 350 degrees.  Cream butter and sugar.  Add beaten eggs, flour, salt, and bourbon.  Add chocolate chips, and pecans.  Stir well.

Pour into a partially baked pie shell, and bake for 30 minutes, or until the center is set.  Serve with sweetened, whipped cream (I add a bit of bourbon to the cream while whipping), or vanilla ice cream.

Pumpkin Pie with Spiced Whipped Cream

This pie is a slightly more delicate version of the traditional pumpkin pie. The cinnamon and ginger add a bit of character to the fresh whipped cream.

A regular pie plate is too shallow for the amount of filling you'll end up with.  I use a deep-dish pie plate to compensate, but you can cook the extra filling in a custard cup if don't have a larger plate.  Just remember to adjust baking times to accommodate the bakeware.  

There's nothing more disappointing, than producing a beautiful pie with a burnt rim.  To prevent burning my exposed edges, I use a metal pie-shield.  I usually wait until the crust looks cooked and is a bit golden, before I set the shield on top.

1 9 inch pie shell (use a deep-dish pie plate)
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
1/4 cup sour cream
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/2 tsp vanilla
2 large eggs

Spiced Whipped Cream:
3/4 cup whipping cream, chilled
2 T powdered sugar
dash cinnamon
dash ginger

Preheat oven to 400 degrees.  Prick pie crust all over with the tines of a fork to vent.  Par-bake in a deep-dish pie plate for 10 minutes.  Cool crust on rack and reduce oven temperature to 350.

In large bowl, beat eggs until foamy.  Add remaining ingredients and mix well.  Pour into the piecrust, and bake until filling is puffed and set in center, about 55 minutes.

Meanwhile, beat whipping cream, sugar and spices until fluffy (don't over-beat or the cream will turn to butter).

Serve each slice of pie with a generous dollop of spiced whipped cream.  Delightful!