Food recipes
Cinnamon, Maple Glaze Crumble Apple Pie
Cinnamon, Maple Glaze Crumble Apple Pie Ingredients: wheat flour, white, all-purpose, unenriched salt, table sugars, granulated butter, without salt shortening, vegetable, household, composite vinegar, cider apples, r...
Cinnamon, Maple Glaze Crumble Apple Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
vinegar, cider
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
* For crust: Mix flour, salt, and sugar in large bowl.
Add butter and shortening; rub in with fingertips until coarse meal forms.
Mix 3 tablespoons ice water and vinegar in small bowl to blend.
Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400F Roll out dough on lightly floured surface to 12-inch round.
Transfer to 9-inch-diameter glass pie dish.
Trim overhang to 1/2 inch; turn edge under and crimp decoratively.
Refrigerate while preparing filling and topping.
* For filling: Mix all ingredients in large bowl to coat apples.
* For topping: Blend first 5 ingredients in processor.
Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center.
Pack topping over and around apples.
Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly).
Reduce oven temperature to 350*F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer.
Cool until warm, about 1 hour.
Put the MAPLE GLAZE on top.
Serve with ice cream.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
vinegar, cider
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
* For crust: Mix flour, salt, and sugar in large bowl.
Add butter and shortening; rub in with fingertips until coarse meal forms.
Mix 3 tablespoons ice water and vinegar in small bowl to blend.
Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400F Roll out dough on lightly floured surface to 12-inch round.
Transfer to 9-inch-diameter glass pie dish.
Trim overhang to 1/2 inch; turn edge under and crimp decoratively.
Refrigerate while preparing filling and topping.
* For filling: Mix all ingredients in large bowl to coat apples.
* For topping: Blend first 5 ingredients in processor.
Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center.
Pack topping over and around apples.
Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly).
Reduce oven temperature to 350*F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer.
Cool until warm, about 1 hour.
Put the MAPLE GLAZE on top.
Serve with ice cream.