ingredients
Crust and Filling:
1 refrigerated pie crust
6 c. peeled, sliced apples
3 Tbs. flour or corn starch
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
pinch of salt
Crumb Topping:
1 c. brown sugar
1/2 c. flour
1/2 c. quick oats
1/2 c. butter
pinch of cinnamon
Directions:
Caramel sauce, for serving
Preheat the oven to 375°. Assemble the crumb topping: stir together the brown sugar, 1/2 cup flour, oats and cinnamon. Using a pastry blender or standing mixer, cut in the butter until the mixture is coarse crumbs. Set aside.
Unroll the pie crust and place in a 9″ pie pan. In a large bowl, stir together the sugar, 3 Tbs. flour, cinnamon, nutmeg and salt. Add the sliced apples and vanilla and toss gently to coat. Transfer the mixture to the pie crust. Roll and crimp the edges, if desired. Sprinkle the crumb topping mixture over the apples.
Bake for 55 minutes to 1 hour, or until the crumb topping is golden and the crust is browned. Remove from oven and drizzle with caramel sauce before serving. Serve warm, at room temp or chilled.
ingredients
Crust and Filling:
1 refrigerated pie crust
6 c. peeled, sliced apples
3 Tbs. flour or corn starch
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
pinch of salt
Crumb Topping:
1 c. brown sugar
1/2 c. flour
1/2 c. quick oats
1/2 c. butter
pinch of cinnamon
ingredients
Crust and Filling:
1 refrigerated pie crust
6 c. peeled, sliced apples
3 Tbs. flour or corn starch
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
pinch of salt
Crumb Topping:
1 c. brown sugar
1/2 c. flour
1/2 c. quick oats
1/2 c. butter
pinch of cinnamon
Directions:
Caramel sauce, for serving
Preheat the oven to 375°. Assemble the crumb topping: stir together the brown sugar, 1/2 cup flour, oats and cinnamon. Using a pastry blender or standing mixer, cut in the butter until the mixture is coarse crumbs. Set aside.
Unroll the pie crust and place in a 9″ pie pan. In a large bowl, stir together the sugar, 3 Tbs. flour, cinnamon, nutmeg and salt. Add the sliced apples and vanilla and toss gently to coat. Transfer the mixture to the pie crust. Roll and crimp the edges, if desired. Sprinkle the crumb topping mixture over the apples.
Bake for 55 minutes to 1 hour, or until the crumb topping is golden and the crust is browned. Remove from oven and drizzle with caramel sauce before serving. Serve warm, at room temp or chilled.
Directions:
Caramel sauce, for serving
Preheat the oven to 375°. Assemble the crumb topping: stir together the brown sugar, 1/2 cup flour, oats and cinnamon. Using a pastry blender or standing mixer, cut in the butter until the mixture is coarse crumbs. Set aside.
Unroll the pie crust and place in a 9″ pie pan. In a large bowl, stir together the sugar, 3 Tbs. flour, cinnamon, nutmeg and salt. Add the sliced apples and vanilla and toss gently to coat. Transfer the mixture to the pie crust. Roll and crimp the edges, if desired. Sprinkle the crumb topping mixture over the apples.
Bake for 55 minutes to 1 hour, or until the crumb topping is golden and the crust is browned. Remove from oven and drizzle with caramel sauce before serving. Serve warm, at room temp or chilled.
Directions:
Caramel sauce, for serving
Preheat the oven to 375°. Assemble the crumb topping: stir together the brown sugar, 1/2 cup flour, oats and cinnamon. Using a pastry blender or standing mixer, cut in the butter until the mixture is coarse crumbs. Set aside.
Unroll the pie crust and place in a 9″ pie pan. In a large bowl, stir together the sugar, 3 Tbs. flour, cinnamon, nutmeg and salt. Add the sliced apples and vanilla and toss gently to coat. Transfer the mixture to the pie crust. Roll and crimp the edges, if desired. Sprinkle the crumb topping mixture over the apples.
Bake for 55 minutes to 1 hour, or until the crumb topping is golden and the crust is browned. Remove from oven and drizzle with caramel sauce before serving. Serve warm, at room temp or chilled.
Directions:
Caramel sauce, for serving
Preheat the oven to 375°. Assemble the crumb topping: stir together the brown sugar, 1/2 cup flour, oats and cinnamon. Using a pastry blender or standing mixer, cut in the butter until the mixture is coarse crumbs. Set aside.
Unroll the pie crust and place in a 9″ pie pan. In a large bowl, stir together the sugar, 3 Tbs. flour, cinnamon, nutmeg and salt. Add the sliced apples and vanilla and toss gently to coat. Transfer the mixture to the pie crust. Roll and crimp the edges, if desired. Sprinkle the crumb topping mixture over the apples.
Bake for 55 minutes to 1 hour, or until the crumb topping is golden and the crust is browned. Remove from oven and drizzle with caramel sauce before serving. Serve warm, at room temp or chilled.
Directions:
Caramel sauce, for serving
Preheat the oven to 375°. Assemble the crumb topping: stir together the brown sugar, 1/2 cup flour, oats and cinnamon. Using a pastry blender or standing mixer, cut in the butter until the mixture is coarse crumbs. Set aside.
Unroll the pie crust and place in a 9″ pie pan. In a large bowl, stir together the sugar, 3 Tbs. flour, cinnamon, nutmeg and salt. Add the sliced apples and vanilla and toss gently to coat. Transfer the mixture to the pie crust. Roll and crimp the edges, if desired. Sprinkle the crumb topping mixture over the apples.
Bake for 55 minutes to 1 hour, or until the crumb topping is golden and the crust is browned. Remove from oven and drizzle with caramel sauce before serving. Serve warm, at room temp or chilled.
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