Apple Pie Ii Recipe
Ingredients:
=== STREUSEL/CRUST ===
1 tbsp quick rolled oats 1 tbsp firmly packed dark brown sugar 1 tbsp all-purpose flour 1/8 tsp canola oil
1 Buttery Pie Crust, (see recipe) = (prepared but not pre-baked, with the leftover dough scraps reserved) === FILLING ===
1 tbsp unsalted butter or margarine 3 large firm-cooking apples, such as Rome, Braeburn, or Granny Smith, peeled, cored, and sliced
2 large soft-cooking apples, such as McInto Haralson, or Cortland, peeled, cored, and sliced
1 tbsp granulated sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp ground allspice
Instructions:
To prepare the Streusel and Crust: Arrange the oven racks to divide the
oven into thirds. Preheat the oven to 375 degrees. Spray a baking sheet
with nonstick cooking spray.
In a small bowl, combine the oats, brown sugar, flour, and cinnamon; add
the oil and combine with your fingers until evenly moistened. Spread evenly in a small baking dish or pie plate (a separate dish from the pie
crust).
With a fork, pierce the pie crust in the pan in several places. Cover with
foil and fill with pie weights or dried beans.
Gather the remaining pie crust dough scraps together into a ball and flatten. Place between 2 sheets of plastic wrap and roll 1/8-inch thick.
With a 2-inch cookie cutter, cut the dough into shapes, re-rolling and using the scraps. Place on the prepared baking sheet.
Bake the pie crust and streusel dish on the top oven rack and the cutout
shapes on the bottom rack until the cutouts are lightly browned and the streusel is golden, about 10 minutes. Remove the cutouts and streusel; cool on a rack. Remove the foil and pie weights from the pie and continue
baking until the crust is golden, 7 to 10 minutes more. Cool on a rack while you prepare the filling.
To prepare the Filling: In a large nonstick skillet over low heat, melt
the butter and continue cooking, stirring gently, until golden brown and
fragrant, 2 to 3 minutes (do not allow to burn).
Raise the heat to medium; add the apples, sugar, vanilla, cinnamon, and allspice. Cover and cook, stirring occasionally, until the apples are softened, about 10 minutes; uncover and continue cooking, stirring as needed, until the softer apples have fallen apart and the juices have thickened, about 5 minutes more.
Pour the filling into the warm crust. Sprinkle evenly with the streusel
topping and arrange the cutouts on top in an attractive pattern.
This recipe yields 8 servings. Serving size: 1 piece.
Exchanges Per Serving: 2 1/2 Carbohydrate, 2 Fat.
Nutrition Facts: Calories 251; Calories from Fat 100; Fat 11g; Saturated Fat 2g; Cholesterol 8mg; Sodium 74mg; Carbohydrates 37g; Dietary Fiber 3g; Sugars 19g; Protein 2g.
Comments: This wonderfully flavored pie doesn't need a top crust (and all
that extra fat). Instead, it's topped with a crunchy streusel and prettily
shaped cutouts made from the dough scraps left over from the bottom crust
(try leaf, star, diamond, or crescent shapes). The filling gets its sweetness and thickening from the apples alone, so be picky about which ones you use. Include some that will hold their shape when cooked, and some that will fall apart and give body to the filling,
Source:
"American Diabetes Association at http://www.diabetes.org" S(Formatted for MC6):
"07-24-2002 by Joe Comiskey - jcomiskey@krypto.net" Copyright:
"© American Diabetes Association, 2002"
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Per Serving (excluding unknown items): 12 Calories; trace Fat (6.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 8
