Apple Pie With Oatmeal Crumble Topping Recipes

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
• Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
• Bake for 30 mins at 400°F Now for the crumble topping.
• I actually ganked this crumble topping from ratherbeswimmin
• Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.

Steps:

• For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute.
• Add the apples, reduce the heat to medium and cook, stirring occasionally, until the apples are soft but still retain some of their shape and the mixture has thickened, about 10 minutes. Set aside while you make the oatmeal.
• For the oatmeal: Preheat the broiler. Put the milk in a medium saucepan and bring to a boil over high heat. Stir in the oatmeal, orange zest, and salt and cook until the mixture thickens, about 2 minutes. Cover and let sit for 2 minutes. The oatmeal should be slightly loose, it will continue to thicken under the broiler.
• Divide half of the apple mixture between 2 10-ounce ramekins. Divide half of the oatmeal between the 2 ramekins and spoon on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the sugar evenly over the top of each.
• Place the ramekins on a baking sheet and place until the broiler. Broil until the sugar is golden brown and bubbly and completely melted, about 2 minutes. Remove from the oven and let rest a few minutes before serving.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
• In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
• Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
• Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
• Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
• To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
• Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
• Bake in preheated oven for 10 minutes.
• While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
• Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Steps:

• In a large mixing bowl combine all the ingredients except the butter.
• Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.
• Spread crumbs over prepared fruit mixture of your favorite fruit pie.
• Do NOT add top crust.
• Bake as directed in your fruit pie recipe.
• If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the topping will crisp.
• Note: when using this topping there is no need to dot the fruit with butter, if your recipe calls for that.

Steps:

• Mix 1 1/2 cup flour and 1/2 teaspoon salt together in a large bowl. Rub egg yolks and cold butter into the flour mixture until it forms fine crumbs. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes.
• Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine apples, 3/4 cup sugar, 2 tablespoons flour, mulling spices, and pinch of salt in a large bowl; mix well to combine. Place apple mixture in prepared pie shell.
• Cream 1/2 cup softened butter and 1/2 cup sugar together in a bowl with an electric mixer. Stir in 3/4 cup flour, oats, cinnamon, and pinch of salt. Sprinkle the topping mixture over the apples.
• Bake pie in the preheated oven until crust and topping are golden brown and filling begins to bubble, about 1 hour.

Steps:

• Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl.
• Mix well; set aside for 10 minutes.
• Preheat oven to 400°.
• In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well.
• Turn the filling into the chilled pie shell; smooth filling with your hands to even out.
• Place pie on the center rack in oven; bake 30 minutes.
• Can make the crumb topping while pie is baking: Add flour, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix.
• Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs.
• Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs; store in refrigerator until ready to use.
• Remove pie from oven and lower temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands.
• Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward.
• Place a foil-lined baking sheet onto the rack below to catch any spills.
• Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge.
• May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning.
• Place pie of a wire rack and let cool for at least 1 hour before serving.

Steps:

• Cut Shortening into flour with a pastry blender or fork until well blended and particles are the size of small peas. Make a well in the center and pour in ice water. Toss together, being careful not to over work the dough. Shape into a flat disk and place on floured board. Roll out to about 2″ larger than inverted pie dish. Fold pastry in half and place in pie dish. Unfold and fit pastry to dish. Press firmly against bottom and sides. Crimp edges.
• For Pie:.
• Heat oven to 375 degrees.
• Peel and slice apples thinly. Mix sugar, nutmeg, cinnamon and ginger in a large bowl. Add sliced apples and toss well with sugar mixture. Turn into pastry coated pie plate.
• For Crumb Topping:.
• In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender.
• Sprinkle crumb topping over the apples in pastry lined pie plate.
• Bake pie at 375 degrees for 40 to 45 minutes.
• This recipe yields one 10″ pie.

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Filling:.
• Peel, core & slice apples.
• Stir sugar, spices & cornstarch together.
• Toss apple slices in sugar mixture.
• Arrange apple slices in pie shell.
• Pour any remaining sugar mixture over apples.
• Topping:.
• Mix sugar, cinnamon & flour.
• Cut in butter. (It should be lumpy.).
• Sprinkle over apples.
• Bake 400 degrees for 40 minutes.