So many people are currently fighting sinus infections, the nasty flu, stomach bugs, and various other sicknesses. I pray daily for God's healing in our loved ones lives and protection for our family from illness.
Psalm 30:2
"O LORD my God, I called to you for help and you healed me."
Today I would like to share a new Apple recipe guaranteed to make anyone feel much better. Plus, I have always been told that "An Apple a Day Keeps the Doctor Away." So, I encourage you to cut a thick slice of this Apple Pie and enjoy it with a generous scoop of Vanilla Ice Cream-Blue Bell preferably :-). Both my hubby and my parents have declared this a KEEPER!
Apple Crumb Pie
Ingredients:
Ingredients:
1 prepared refrigerated piecrust
(from a 15-ounce package)
Crumb Topping:
3/4 cup packed light-brown sugar
Crumb Topping:
3/4 cup packed light-brown sugar
1-1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
pinch ground cloves
3/4 cup (1-1/2 sticks) unsalted butter, cut into pieces and chilled
1/3 cup chopped walnuts, optional
Pie Filling:
6 Golden Delicious apples (about 2-3-4 pounds), peeled, cored and cut in 1/2-inch dice
3/4 cup packed light-brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
pinch ground cloves
1 tablespoon confectioners sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
pinch ground cloves
3/4 cup (1-1/2 sticks) unsalted butter, cut into pieces and chilled
1/3 cup chopped walnuts, optional
Pie Filling:
6 Golden Delicious apples (about 2-3-4 pounds), peeled, cored and cut in 1/2-inch dice
3/4 cup packed light-brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
pinch ground cloves
1 tablespoon confectioners sugar
Directions:
1. Arrange a rack in the lowest slot of your oven. Heat oven to 375°F. Fit piecrust into a 9-inch pie plate and decoratively crimp edge. Refrigerate until you are ready to add filling.
2. Crumb Topping: Combine flour, brown sugar, cinnamon, salt and cloves in bowl. Rub in butter with fingertips until crumbly. Stir in nuts, if using.
3. Filling: In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves.
4. Spoon filling into pie shell, mounding slightly in the center. Top filling with crumb topping. Place on small foil-lined baking sheet.
5. Bake at 375°F for 30 minutes. Reduce temperature to 350°F; bake 30 minutes more, until fruit is tender. Loosely tent pie with aluminum foil during last 20 minutes. Let cool for at least 1-1/2 hours. (Can be made a day ahead. Cover pie and store at room temperature.) Dust with confectioners sugar before serving. Enjoy warm with a generous scoop of Vanilla Ice Cream!
1. Arrange a rack in the lowest slot of your oven. Heat oven to 375°F. Fit piecrust into a 9-inch pie plate and decoratively crimp edge. Refrigerate until you are ready to add filling.
2. Crumb Topping: Combine flour, brown sugar, cinnamon, salt and cloves in bowl. Rub in butter with fingertips until crumbly. Stir in nuts, if using.
3. Filling: In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves.
4. Spoon filling into pie shell, mounding slightly in the center. Top filling with crumb topping. Place on small foil-lined baking sheet.
5. Bake at 375°F for 30 minutes. Reduce temperature to 350°F; bake 30 minutes more, until fruit is tender. Loosely tent pie with aluminum foil during last 20 minutes. Let cool for at least 1-1/2 hours. (Can be made a day ahead. Cover pie and store at room temperature.) Dust with confectioners sugar before serving. Enjoy warm with a generous scoop of Vanilla Ice Cream!
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