CRUMB PIE RECIPES
CRUMB TOPPED APPLE PIE RECIPE: HOW TO MAKE IT
This pie is absolutely delicious! If you’re a beginner, use a store-bought pie crust to get a head start. You’ll still get a bushel of compliments. —Virginia Olson, West Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 45 minutes
Prep Time 45 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , For filling, place apples in crust. Combine sugar, flour and cinnamon; sprinkle over apples. , For topping, in a small bowl, combine flour and sugars; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce oven setting to 350°; bake until topping is golden brown and filling is bubbly, 50-60 minutes. Cool on a wire rack.
Nutrition Facts : Calories 463 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 197mg sodium, CarbohydrateContent 73g carbohydrate (46g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
APPLE CRUMB PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I often brown the topping for this special-occasion pie under the broiler to give it extra eye appeal. Watch it carefully, though, because you don't want to burn Thanksgiving dessert! It's a fitting finale for any festive meal.
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into crust. , For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake until filling is bubbly and the apples are tender, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 426 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 225mg sodium, CarbohydrateContent 58g carbohydrate (34g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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Cherry pie gets a delicious upgrade with a buttery streusel topping. Plus, with only six ingredients in the recipe, including a frozen Pillsbury™ Pie Crust, this Cherry Crumb Pie recipe is simple enough to whip up on a whim and still please a crowd of pie-lovers. While a fresh-out-of-the-oven cherry pie with crumble topping is stunning and perfectly sweet on its own, you can also dish it up with a scoop of vanilla ice cream.
From pillsbury.com
Reviews 4.5
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Calories 360 per serving
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Reviews 4.5
Total Time 2 hours 45 minutes
Calories 360 per serving
- Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.
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EASY CHERRY CRUMB PIE RECIPE - HOW TO MAKE CHERRY CRUMB PIE
Ree's easy Cherry Crumb Pie is the only dessert you'll need on your Thanksgiving table!
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 40 minutes
Category Christmas, Summer, Thanksgiving, baking, dessert, fruit
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 40 minutes
Category Christmas, Summer, Thanksgiving, baking, dessert, fruit
Cuisine American, Comfort Food
- Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbling, 5 to 7 minutes. Stir in the balsamic vinegar and cook for 1 minute. Stir together the cornstarch and lemon juice in a small bowl. Add to the cherry mixture, stirring until incorporated. Continue to cook until glossy and thickened, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use, or up to 1 day. Make the crumb topping: Whisk together the flour, brown sugar and salt in a large bowl. Rub in the butter with your fingers until it is in pea-size pieces and the ingredients are well combined. Refrigerate for at least 15 minutes before using, or up to 1 day. Preheat the oven to 375˚. Line a rimmed baking sheet with foil. Roll out the pie dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers. Pour the cooled cherry mixture into the pie crust and sprinkle with the crumb topping. Put the pie on the baking sheet and bake until the filling is bubbling and the crust is browned, about 50 minutes. (Cover the crust with foil if it’s getting dark too quickly.) Transfer the pie to a rack and let cool at least 2 hours before serving.
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From my falling apart cookbook entitled Best-Loved Pennsylvania Dutch Recipes. Simple ingredients, easy assembly and spectacular presentation. When pressed for time, I have been known to substitute canned apple pie filling. This also works well for Cherry Crumb Pie by using canned cherry filling plus 1/4 teaspoon almond extract. A lifetime ago, on holidays, I was not allowed to enter my ex-inlaws house unless I had a Cherry Crumb Pie in my hands! ;)
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From food.com
Reviews 5.0
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Reviews 5.0
Total Time 1 hours 20 minutes
Calories 362.6 per serving
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From food.com
Reviews 5.0
Total Time 55 minutes
Calories 421.6 per serving
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Reviews 5.0
Total Time 55 minutes
Calories 421.6 per serving
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