Moosewood - Apple Pie

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* Exported from MasterCook *

 

Better Apple Pie

 

Recipe By :Moosewood Collective

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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fruit filling:

8 cups peeled and sliced apples

1 teaspoon freshly grated lemon peel

1 tablespoon fresh lemon juice

1/2 cup sugar

1/3 cup dried cranberries

1 tablespoon unbleached white flour

1 10-inch pie crust (page 291 or 425) -- unbaked

crunchy streusel topping:

1/2 cup unbleached white flour

1/4 cup sugar

1/4 cup butter or margarine

1/2 cup rolled oats

1/2 cup toasted and coarsely chopped almonds*

 

Preheat the oven to 400F.

 

In a large bowl, mix together the apples, lemon peel, lemon juice, sugar,

cranberries, and flour. Spoon the mixture into the pie crust and set aside.

 

In a small bowl, combine the flour and sugar for the topping. Work the butter

into the flour mixture with a pastry cutter or your fingers until the mixture

resembles coarse meal. Add the oats and almonds and mix well. Spread the topping

evenly over the apples.

 

Bake for 55 to 60 minutes, until the apples are tender and the crust is golden

brown. For easier serving, let the pie sit for at least 10 minutes before

cutting.

 

*Toast almonds in a single layer on an unoiled baking tray at 350F for 5 to 10

minutes, until fragrant and golden brown.

 

PER 9-OUNCE SERVING: 495 CALORIES, 6.7 G PROTEIN, 22.9 G FAT, 70 G

CARBOHYDRATES,

11. 3 G SATURATED FATTY ACIDS, 46.5 MG CHOLESTEROL, 178.4 MG SODIUM, 6.7 G TOTAL

DIETARY FIBER

 

 

 

 

Source:

" Moosewood Restaurant New Classics "

Copyright:

" 2001 Moosewood, Inc. "

Yield:

" 1 10-inch pie "

 

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Per Serving (excluding unknown items): 1148 Calories; 49g Fat (37.0% calories

from fat); 7g Protein; 179g Carbohydrate; 4g Dietary Fiber; 124mg Cholesterol;

472mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 9 1/2 Fat; 10 Other

Carbohydrates.

 

NOTES : In Ithaca, we are fortunate to have a wide assortment of dried fruits

readily available in our supermarkets, and we've found that adding even a small

amount of dried berries or cherries will alive an impressive burst of sweetness

and flavor to baked goods, like good old apple pie.

Making well-balanced fruit pies can be a bit tricky. The sweetness and juiciness

of fruit varies, so it is important to adjust the amount of

sugar, lemon juice, and any thickening agent-such as cornstarch, flour, or

tapioca-in relation to the fruit. It's best to start with less

sugar, mix it with the apples, and taste an apple slice. Then use your best

judgment to make adjustments. It's hard to tell for sure, but you

can usually get a good idea. Practice helps.

This recipe is especially good for sprucing up apples that are out of season or

not at their best. And, of course, it's fabulous with the perfectly crisp, juicy

apples of autumn.

 

Yields one 10-inch pie

Preparation time: 35 minutes (not including crust)

Baking time: about 1 hour

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0