Sweet

Instructions

“RV Friendly” Apple Crumble Pie with Vanilla Ice Cream

WHAT YOU NEED

2 tbsp. lemon juice

4 c. water plus 1 tbsp.

8 Granny smith apples, peeled, cored and sliced

4 tbsp. butter

1 ½ c. light brown sugar

½ c. golden raisins

2 tsp. ground cinnamon

1 tsp. nutmeg

1 tsp. vanilla extract

1½ tbsp. cornstarch

1 frozen piecrust

Vanilla ice cream

 

WHAT TO DO

1. Preheat oven to 400 degrees.

2. Combine lemon juice and 4 cups of water in a large bowl. Place sliced apples in water and set aside.

3. Melt butter in a large cast iron skillet over medium heat. Remove apples from water and place into skillet. Cook apples for about 2 minutes. Add brown sugar, raisins, cinnamon, nutmeg and vanilla to skillet. Reduce heat and stir well.

4. In a small bowl, stir together cornstarch and 1 tablespoon water. Pour mixture into skillet with apples and mix well. Cook filling until sauce has thickened. Remove from heat and cool.

5. Spoon filling into piecrust. Sprinkle streusel topping evenly over cooked apples. Bake until topping is golden, about 25 minutes. Reduce oven temperature to 350°F and bake for an additional 15 minutes or until apples are tender.

6. Cool pie on rack until slightly warm, at least 30 minutes. Serve pie with a scoop of vanilla ice cream.

 

Streusel Topping

WHAT YOU NEED

¾ c. unbleached all purpose flour

½ c. packed brown sugar

¼ c. granulated sugar

½ tsp. ground cinnamon

½ tsp. salt

¼ tsp. ground nutmeg

½ c. old-fashioned oats

7 tbsp. chilled unsalted butter, cut into 1/2-inch cubes

 

WHAT TO DO

1. Combine first 7 ingredients in a large bowl and mix well.

2. Add butter; and mix ingredients with a fork until moistened.

3. Place topping on apple pie and bake. 

Ingredients
  • 2 tbsp. lemon juice
  • 4 c. water plus 1 tbsp.
  • 8 Granny smith apples, peeled, cored and sliced
  • 4 tbsp. butter
  • 1 ½ c. light brown sugar
  • ½ c. golden raisins
  • 2 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1½ tbsp. cornstarch
  • 1 frozen piecrust
  • Vanilla ice cream
  • ¾ c. unbleached all purpose flour
  • ½ c. packed brown sugar
  • ¼ c. granulated sugar
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • ¼ tsp. ground nutmeg
  • ½ c. old-fashioned oats
  • 7 tbsp. chilled unsalted butter, cut into 1/2-inch cubes
Instructions

Method

-      In a hot skillet, melt butter, thyme, honey, brown sugar, nutmeg and cinnamon together

-      Once ingredients are combined, stir in whiskey

-      Toss figs in glaze, and serve with vanilla ice cream topped with pomegranate seeds and granola

Ingredients
  • 1 cup quartered figs
  • ¼ cup brown sugar
  • ¼ cup whiskey
  • 2 tablespoons olive-oil butter
  • 1 tablespoon honey
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon granola
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 springs fresh thyme, stems removed
Instructions

Method

-      Mix dry ingredients together, and add a pinch of pepper

-      In a stand mixer or using a hand-held mixer set to low speed, stir in butter, milk, jalapenos and thyme

-      Pour batter into a buttered cast iron skillet, and bake at 375-degrees for 20 minutes

Ingredients
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 cups milk
  • 1 cup sugar
  • 1 cup cornmeal
  • ¾ cups butter, melted
  • 2 tablespoons chopped jalapeno peppers
  • 2 teaspoons thyme
  • Pinch of pepper
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