Desserts

Apple Crumble Pie

~ lindy

Crumble Apple Pies

Pre-heat the oven to 350* F.

Crust:

*2 cups All-purpose Flour
*1/2 teaspoon Salt
*3/4 cup Crisco, I like Butter Flavored
*1/3 cup Milk plus 2 teaspoons Vinegar

Combine with a fork the flour, salt and Crisco just until crumbly, don’t over mix. Add the milk and vinegar mixture and mix just until moist. Let the dough rest for 5 minutes. Divide the dough in a half and shape each dough ball onto 2 pieces of wax paper or on a floured surface. Roll out each of the dough balls into flat round shapes, bigger than your 8 to 9 inch pie pans, sprayed with cooking spray. Form the pie dough onto each pie pan and try not to stretch the pie dough. (Refrigerate the pie pans with formed dough crust in fridge while making the filling and crumble topping.). Then layer the below filling to the top of pie crust and top with crumbled topping.

Crust recipe slightly adapted from Real Food for Real People, Best Pie Crust.

Note: You can use Marie Calendar pie crusts, pack of 2 frozen pie crusts. Bake crusts frozen, line with a circle of wax paper or parchment and fill with dried beans or weighted pie weights, we used Ceramic Baking Weights. Remove beans or weights after baking in the oven for 7 to 10 minutes.

Filling:

*7 Apples, peeled and thinly sliced
*2 tablespoons All-purpose Flour
*1/4 cup Granulated Sugar
*2 teaspoons Cinnamon
*1/4 teaspoon Nutmeg
*1 teaspoon Vanilla

Combine the above filling ingredients except for the sliced apples and vanilla until combined and then add apples plus the vanilla. Toss together until apples are covered with mixture and place on top the 2 uncooked prepared pie crusts.

Crumb Topping:

*1 cup Old Fashion Oats
*1/2 cup All-Purpose Flour
*2/3 cup Brown Sugar
*1/2 teaspoon Cinnamon
*1/2 cup cold salted Butter, cubed

Stir the above topping ingredients with a fork until crumble, divide and add to the top of apples and bake in oven for 45-50 minutes. Slice and serve hot with whipped topping or ice-cream and Caramel Topping (optional) Enjoy!

Enjoy!

Lindy

Peach Pie

~ lindy

Easy Peach Pie

Bake Pies in a preheated oven 425*F.

Pie Crust

*2 Marie Calendar Frozen Pie Crusts, thawed for 10 minutes

*1 box Pillsbury Refrigerated Pie (2) Crusts, roll our each one individually and cut into 1 and 1/2 inch strips, strips this size I think make the pie look nicer.

Makes 2 (9 inch shallow pies)

Peach Pie Filling

*8 cups sliced Peaches, cut slices in half if desired (peeled and pitted) about 10 to 12 large peaches, 1/2 slightly ripe and 1/2 ripe

*1 cup Sugar (more if peaches are tart variety)

*Juice and Zest of 1 Lemon

*2 tablespoon Cornstarch

*2 teaspoons Vanilla Extract

*1/2 teaspoon Almond Extract

*1/8 teaspoon Sea Salt

*1 teaspoon Ground Cinnamon

*Smidgen Nutmeg or to taste

*2 tablespoons Fruit Pectin, like Sure Jell

*1 Egg, for egg pastry wash whisked with 1 teaspoon water or use a 1/4 cup Apricot Jelly with 1 tablespoon water and microwave just until jelly is melted

*Sugar Crystals, for topping pie if desired

Add to a large mixing bowl 6 cups of the sliced peaches, sugar, salt, lemon juice and zest. Set aside. Then in a smaller mixing bowl using a pastry cutter, cut/smash the last 2 cups of sliced peaches, add them to the 6 cups sliced peaches and toss them together coating them with sugar/ peach juice mixture. Set aside for 30 minutes to soften or macerate.

Drain off the juices from peaches and add to the sauce pan, then add cinnamon, nutmeg, pectin and bring to a boil, on medium heat, about 3 minutes.

Pour thickened juice over peaches, add vanilla and almond extract, stir just until combined.

Divide and pour Peach Filling into your almost thawed pie shells and spread to edges. Take your cut pie crust strips and make a lattice crust top or as desired. Baked prepared pies in oven for 25 minutes. Then remove pies from oven and brush with the egg wash or apricot jelly and sprinkle them with sugar crystals. Cover the edge of the pie crust with strips of aluminum foil if needed to prevent over browning, just the Edges! Bake another 10 to 15 minutes or until golden brown.

Enjoy!

Lindy