Apple Pie Or Apple Crisp

Posted on

My sister in law sent me this recipe yesterday with some rave reviews. She’s a cook that I generally trust, & since we had some dinner guests, I decided to try it.
It was indeed very yummy, & yet, very remniscent of my french apple pie recipe.
While there are some amazing things about this pie that I love, I think my french apple pie recipe tops it. However, if I billed this under Apple Crisp, it is the best apple crisp I may have ever had (yes, I know – it is all semantics):)

The main differences are as follows:
The french apple pie apples are pre-cooked, which for me, results in a better consistency.

This recipe’s struesel topping inclues oatmeal, while pecans & caramel sauce are sprinkled/drizzled over the hot pie. LOVE that twist!

While I served this pie hot, I had a tough time getting it out of the pie plate in single pieces – (it may be different cooled).

No matter what you call it – this is a great recipe that is definitely worth trying!

1- 9″ pie crust
1/2 C sugar
3 T flour
1 tsp cinnamon
1/8 tsp salt
6 cups of thinly sliced, peeled apples
1 recipe crumb topping (see below)
1/2 C chopped pecans
1/4 C caramel

Crumb topping:
1 C packed brown sugar
1/2 C flour
1/2 C quick cooking rolled oats
1/2 C butter

Directions for crumb topping:
1. Stir together brown sugar, flour, oats
2. Cut in butter until topping is like course crumbs. Set aside.

Directions:

1. In a large mixing bowl stir together the sugar, flour, cinnamon & salt
2. Add apples & gently toss until coated.
3. Transfer apple mixture to pie shell.
4. Sprinkle crumb topping over apple mixture
5. Place pie on cookie sheet so the drippings don’t drop all over your oven.
6. Cover edges of pie with foil.
7. Bake in a pre-heated 375 panggangan for 25 minutes. Then remove the foil & put back in the panggangan for another 25-30 minutes without the foil.
8. Remove from oven. Sprinkle pie with pecans & then drizzle caramel on top.
9. Cool on a wire rack.

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
Best Restaurants in America If you eat out in the U.S.A. & want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room & a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers &/or cocktails where appropriate. & then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, & where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths & our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, & cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food & lifestyle writers, & bloggers) from across America to help order restaurants via an anonymous survey & tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel & apple, or an exploding dumpling of ox cheek & lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, & local lamb is paired with turnip & mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters & copper bateau baths. Wake to the sound of cows mooing in the next field & head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote & house granola or toasted brioche heaped with mushrooms & a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *