![]() 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. ![]() The end result is a pie that displays beautiful stacked slices of apple without filling oozing out when a slice is cut. Two filling layers These can either be both pudding or one pudding and one cream. This is Eyes Closed Cooking after all and you all know I like to keep things simple. Jump to Recipe Print Recipe I was a little intimidated when I first decided to make an apple pie. Cut in butter until mixture resembles coarse crumbs stir in pecans. Cookie or cracker crumb crust In this case, were using an Oreo crust. Easy Apple Pie Recipe (with Graham Cracker Crust) Published on OctoThis post may contain affiliate links. Mix flour, granulated sugar and cinnamon in medium bowl. This method also ensures that the apples are just moist enough without being too liquid. Brush pie crust lightly with some of the egg white. 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. Bake at 350☏ for about 45 to 50 minutes or until the apples are tender. Add the streusel topping on top of the baked crust as well as the cooked apples in the apple pie filling. A cookie cutter is perfect, but a glass or a jar lid will work too. Unroll your pie crusts and use a 2.5 circle cutter to cut rounds of crust. Otherwise, grease them with butter or shortening. Add the butter cubes and use your hands to form clumps. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. 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. In a small mixing bowl, combine the flour, sugar, salt, and cinnamon. 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. Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Press onto the bottom and up the side of an ungreased 9-in. 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. In a small bowl, combine the crumbs and sugar add butter and blend well.
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