Streusel Topped Apple Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 C).
• Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
• Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
• Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.

Steps:

• Preheat oven at 375 degrees with a cookie sheet on the center rack. Mix peeled and sliced apples in a large bowl with sugar, salt, cinnamon, nutmeg, and flour.
• Pour apple mixture into frozen pie crust.
• Make the streusel crumb topping by mixing together with a fork in a medium bowl the flour, cinnamon, and light brown sugar. Then mix in the softened butter with a fork, stirring and blending until the mixture resembles crumbs.
• Top the pie with the crumb topping, place on the cookie sheet in the preheated oven and bake for 40 - 45 minutes until the crust is a deep golden brown and the filling bubbles.
• Remove from oven, cool 30 minutes and serve warm with ice cream and caramel ice cream topping drizzled over pie, if desired.

Steps:

• For the filling: coarsely grate the apples with their skins on.
• Mix apples thoroughly with sugar, flour, lemon juice, cinnamon, and salt.
• For the streusel topping: combine sugar, flour and salt; pressing out any lumps of sugar.
• Then using your hands, rub in the butter until mixture is crumbly.
• Spoon apple mixture into unbaked pie shell, then scatter streusel evenly over the top.
• Bake in a preheated 400°F oven for 10 minutes, then reduce the temperature to 375°F and continue to bake for an additional 25-30 minutes until the filling is bubbly and the streusel topping is dappled with brown.
• Remove pie from oven and let cool for 20-25 minutes before cutting.

Steps:

• Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
• Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

Steps:

• Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
• Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
• In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
• Let cool at least 30 minutes before serving. Serve warm or at room temperature.

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
• For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
• Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
• For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
• To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
• Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees. Put the pecans on a rimmed baking sheet and toast, stirring occasionally, until lightly fragrant and a smidge darker, 8 to 10 minutes. Let cool completely.
• Meanwhile, add the apples to a spice grinder and grind to a fine powder. Transfer to a small bowl.
• Add the cooled pecans to the spice grinder and pulse until they are the texture of very coarse cornmeal. Be careful not to grind them into a paste.
• Transfer the pecans to the bowl with the ground apples. Add the sugar, cinnamon, nutmeg and salt. Stir to combine. Keep in an airtight container in the refrigerator for up to 1 month.

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:

• Preheat oven to 400°F. Toss apples and pears with 1/2 cup of the brown sugar, tapioca and cinnamon in large bowl. Let stand 15 minutes. Mix flour and remaining 1/4 cup brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts; set aside.
• Prepare pie crust in 9-inch pie plate as directed on package. Fill with fruit mixture; top with crumb mixture.
• Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Steps:

• To prepare dough:.
• Proof yeast and the 1 TBS sugar in the 1 cup of warm water and allow to rest for 5 minutes until foamy.
• Mix the flours with 1/2 teaspoons salt and 2 TBS oil in bowl and then add proofed yeast mixture.
• Stir to form a shaggy dough.
• Place onto lightly floured surface and knead for 2-3 minutes until a smooth, but slightly sticky dough is formed.
• Place into a greased bowl, covered with plastic wrap, and let sit until doubled (45-60 minutes).
• While waiting for the dough to rise prepare filling and streusel.
• To prepare filling:.
• Peel, core, and thinly (1/4" thick) slice the apples and then cut each slice into 8 pieces (I used my peeler/corer/slicer all in one contraption).
• Saute the apple pieces with 1/2 of the TBS of butter, the 1/2 teaspoon cinnamon, and the pinch of cloves until the apples are tender, but not mushy.
• Remove from heat and stir in the additional 1/2 TBS of butter.
• To prepare streusel:.
• Mix the flour, sugar, and cinnamon together.
• With fork cut in the 4 TBS of butter to a crumb consistency.
• Stir in the chopped pecans.
• When dough has risen, punch down, place on lightly floured board, and cut into 8 equal pieces.
• With hands, roll each piece into a 15" long cylinder.
• Flatten the cylinder down with a rolling pin to measure 3" wide by 17" long.
• Place 1 1/2 TBS of the filling mixture along the length of each piece and fold the long edge over to meet the other side.
• Pinch along the seam to thoroughly enclose the filling.
• Roll the dough with your hands to form an even cylinder and fully encapsulate the filling.
• Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal.
• Play with the shape a bit to get the right form and then place each one on a parchment or Silpat lined cookie sheet.
• Repeat for all 8 pieces.
• Allow to rise on cookie sheet for 15 minutes.
• While they are rising, boil 2 cups of water and add 1/3 cup of baking soda.
• Preheat oven to 425 degrees Fahrenheit.
• Beat 1 egg white with 1 TBS water and lay it on a flat plate.
• Lay the streusel topping on a flat plate, too.
• When the pretzels have fully risen, drop one at a time into the boiling water and count to 10.
• Remove with a large slotted spatula/spoon to slightly drain and then drop onto the egg white, turn to coat, then drop into the streusel and turn to coat.
• Lay each completed pretzel back on the lined cookie sheet.
• Repeat this procedure until all pretzels are done.
• Place into the preheated oven and bake for 15 minutes (check on them at 12 minutes).
• Immediately remove from cookie sheets and place on racks to cool.
• *Note:I haven't including the rising time in the"Time To Make" category, but there are two rises for this dough.
• The first is 45-60 minutes and the second is 15 minutes.
• The recipe is written to make use of the rising times for preparing the filling and streusel.

Steps:

• In a large bowl, toss apples with 3 Tablespoons flour and the melted margarine; arrange in a pastry shell.
• (To save time, you can use a frozen pastry shell, thawed).
• Top apples with mincemeat.
• In medium bowl, combine remaining 1/2 cup flour, sugar and cinnamon; cut in cold margarine until crumbly.
• Add nuts; sprinkle over mincemeat.
• Bake in lower half of 425* degree oven 10 minutes.
• Reduce oven temperature to 375*; bake 25 minutes longer or until golden brown.
• Cool.
• Serve with whipping cream.
• (Prior to removing your pie from the oven, insert a knife or fork to test the doneness of the apples- I made this pie for Thanksgiving and used 3 different apples, one of them did not cook up as fast as the other two and I had some"crunchy" bites- it was s).

Steps:

• For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
• For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
• Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
• Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).

Steps:

• Preheat oven to 350°. Butter a 9x5 inch loaf pan or line the pan with waxed or parchment paper.
• Streusel Topping:.
• Stir together brown sugar, cinnamon, and flour. Add butter and blend with a fork until the mixture resembles course crumbs. Stir in nuts. Set aside.
• Bread:.
• Whisk together flour, baking soda, and salt in a bowl and set aside.
• Cream butter; gradually add sugar and beat until light and fluffy.
• Beat in eggs.
• Add dry ingredients, alternating with buttermilk and mix just until smooth.
• Fold in apples and nuts.
• Pour batter into prepared loaf pan. Top with streusel mixture.
• Bake 50 minutes or until a wooden toothpick inserted in center comes out clean.

Steps:

• Combine struesel ingredients in a small bowl until blended. Set aside.
• In a saucepan, over medium-low heat, combine sugar, cornstarch, cinnamon and nutmeg. Heat until sauce thickens, gently stirring occasionaly. Add apples, then cherries.
• Pour mixture into pie shell. Sprinkle streusel over fruit pie mixture.
• Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20-25 minutes or until crust is golden brown.
• When at room temperature, chill in refrigerator.
• This is to be served cold but see how YOU like it.

Steps:

• Stir together flour and sugar in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Stir in walnuts and apples.
• To use, sprinkle the mixture evenly over an apple pie, and bake according to recipe directions.