Gala Apples have Arrived
My favorite dessert will always be Apple Pie, either with or without Ice Cream! Been using this recipe for many of years but this time, I used my Lodge Cast Iron Skillet. I did line the skillet with parchment paper but next time, I probably would skip it....just not necessary.
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Dutch Apple Pie
Desserts, Fruits, Pies
1 9 inch pastry; deep dish
5 1/2 cup Granny smith apple; peeled, cored
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup brown sugar, packed
3 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Crumb Topping:
1/2 cup flour
1/2 cup coconut
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter; melted
Smuckers Butterscotch Topping; or home prepared
Preheat oven to 375F.
Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,cornstarch, cinnamon and nutmeg. Pile into crust. Take a little time to fill all the nooks with apple slices. You don't want this to bake and collapse without any filling.
Prepare topping: In a medium bowl, combine flour, coconut, sugar, brown sugar, baking powder and baking soda. Melt butter and pour over top of mixture. Combine until crumbly but DO NOT pack the ingredients. Keep it light and fluffy. The addition of the baking powder and soda keeps the clumps expanded. Sprinkle crumbles evenly over apples.
Bake for 50 minutes.
Remove from oven when golden brown...let cool for two hours on rack.
Warm Butterscotch Ice Cream topping in hot water for ten minutes. Slowly
dribble topping over Crumb Topping. Serve with your choice of ice cream, if
desired.
Notes: ©WHStoneman
Yield: 8 servings
** Exported from Now You're Cooking! v5.90 **
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| Pie Crust in Skillet |
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| Do not pack the crumble...keep it light and fluffy |
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| Hot from the oven! |
Now just have to wait for pie to cool just a bit....and that won't get here soon enough!
I didn't use the Butterscotch Topping today, but is really does taste good with or without.
