Apple And Cherry Pie With Oatmeal Crumble Topping Recipes

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APPLE PIE WITH OATMEAL CRUMBLE TOPPING

I was toying around with recipes and I mix and matched untill it satisfied my picky hubby and daughter x3. Hope you love it as much as they do.

Provided by IHeartBobert

Categories     Pie

Time 1h20m

Yield 1 pie

Number Of Ingredients 17



Apple Pie With Oatmeal Crumble Topping image

Steps:

  • Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
  • In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
  • Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
  • Bake for 30 mins at 400°F Now for the crumble topping.
  • I actually ganked this crumble topping from ratherbeswimmin
  • Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 apples, peeled, cored and sliced
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 cup rolled oats
1 cup sugar
2/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter

APPLE-CHERRY LATTICE PIE

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 15



Apple-Cherry Lattice Pie image

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
  • Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
  • Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
  • Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
  • Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
3 tablespoons ice water
3 tablespoons cold vodka
3 pounds assorted apples (such as Cortland, Granny Smith and McIntosh)
Juice of 1 lemon
4 tablespoons unsalted butter
1 cup jarred cherries in syrup or whole cherry jam
1 tablespoon all-purpose flour
1/4 teaspoon pure almond or vanilla extract
Pinch of allspice
1 large egg, lightly beaten
Coarse sugar, for sprinkling

APPLE PIE WITH OATMEAL CRUMBLE TOPPING

Make and share this Apple Pie With Oatmeal Crumble Topping recipe from Food.com.

Provided by Cleanfreshcuisine

Categories     Pie

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 12



Apple Pie With Oatmeal Crumble Topping image

Steps:

  • Cut Shortening into flour with a pastry blender or fork until well blended and particles are the size of small peas. Make a well in the center and pour in ice water. Toss together, being careful not to over work the dough. Shape into a flat disk and place on floured board. Roll out to about 2″ larger than inverted pie dish. Fold pastry in half and place in pie dish. Unfold and fit pastry to dish. Press firmly against bottom and sides. Crimp edges.
  • For Pie:.
  • Heat oven to 375 degrees.
  • Peel and slice apples thinly. Mix sugar, nutmeg, cinnamon and ginger in a large bowl. Add sliced apples and toss well with sugar mixture. Turn into pastry coated pie plate.
  • For Crumb Topping:.
  • In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender.
  • Sprinkle crumb topping over the apples in pastry lined pie plate.
  • Bake pie at 375 degrees for 40 to 45 minutes.
  • This recipe yields one 10″ pie.

Nutrition Facts : Calories 519.4, Fat 20.5, SaturatedFat 12.4, Cholesterol 50.8, Sodium 174.3, Carbohydrate 82.8, Fiber 4.9, Sugar 47.9, Protein 5.1

1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
8 large Granny Smith apples, peeled and thinly sliced
1/2 cup flour
1 cup oatmeal
1/2 cup light brown sugar
1/3 cup butter
1/2 cup butter
1 1/3 cups flour
1/4 cup ice water

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