skip to Main Content
Menu

Apple Streusel Pie

 I don’t care if it’s two-crusted or streusel-topped, but I’m a big fan of apple pie. But it’s much easier to make this streusel topping than tackle two crusts, and with so much to do for the Thanksgiving meal, why not save yourself some time?  The crumb topping gives this dessert extra crunch, especially with the addition of some walnuts. Use your favorite pie crust recipe, or buy one already packaged, like I did this time, with one from Trader Joe’s. Roll it out, place it into your pie plate and crimp the edges. I sprayed my pie plate first with some PAM, to ensure easier removal of the slices. Prick the pastry all over, then put it in the refrigerator for at least 15 minutes before baking.

Weigh down the crust with some pie weights that are nestled on a piece of aluminum foil. I also sprayed the bottom of the foil with some PAM, so it wouldn’t stick to the crust. If you don’t have pie weights, use some hard beans, like I did. I keep reusing mine year after year and I think they’re at least 30 years old by now — and still have more life in them.

I like to cook the apples a bit before putting them in the crust. Otherwise, the pie has a tendency to sink a lot — especially important if you’re making a double crust pie and don’t want a big gap between the apples and the crust. Just cook them a little, so they still maintain their integrity as slices. You don’t want them turning into applesauce!

After you’re prebaked the pie shell a little bit, gently place the partially cooked apples inside, cover with the streusel topping and bake.

If the edges seem to be browning too quickly, cover them with strips of aluminum foil.

Let the pie rest at least a couple of hours before digging in.

And don’t forget that it tastes even better with a scoop of good vanilla ice cream!

Click here to find the recipe for this other great apple pie – an upside-down apple pie with a gooey pecan topping.

[October20097063.jpg]

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more).

Apple Streusel Pie
 
Author:
Ingredients
  • 1 purchased pie crust or your favorite home made pie crust
  • 7-8 apples, peeled and sliced evenly (about 9-10 cups of sliced apples)
  • (I used a combination of mostly Honey Crisps and Granny Smiths)
  • 4 tablespoons butter
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • a pinch of cloves
  • a few gratings of fresh nutmeg
  • a pinch of salt
  • 2 T. lemon juice
  • 2 T. cornstarch
  • FOR THE TOPPING:
  • ½ cup butter
  • 1 cup flour
  • ⅔ cup brown sugar
  • ¾ cup chopped walnuts
  • a pinch of cinnamon
Instructions
  1. FOR THE PIECRUST:
  2. I rolled out the pie crust and placed it gently in a pie plate that was sprayed with PAM.
  3. Then, I crimped the outer edge and pricked the bottom with a fork.
  4. I preheated the oven to 375 degrees F. and placed the uncooked pie crust in the refrigerator while the oven was preheating.
  5. When the oven reaches 375 degrees, place a buttered piece of aluminum foil in the pie shell, and weigh it down with pie weights or beans.
  6. Place in the oven and bake for 10 minutes.
  7. Remove from the oven, remove the pie weights and aluminum foil and bake the crust for another 10 minutes.
  8. FOR THE PIE FILLING:
  9. Peel, core and slice the apples into slices about ¼ inch thick.
  10. Place the butter in a large skillet, big enough to hold all the apple slices.
  11. Cook the apple slices in the butter on a gentle heat for about 10 minutes or until they start to soften,
  12. Do not cook completely. They will continue to cook in the oven.
  13. When they begin to soften, turn off the heat and stir in the spices, the salt and the cornstarch.
  14. Spoon all the apples into the prebaked pie crust, then cover with the streusel topping and bake in a 375 degree oven for 25 minutes.
  15. Check the pie to make sure it isn't browning too much on the edges and bake for another 5-10 minutes, placing aluminum foil strips around the edges if it's getting too browned.
  16. STREUSEL TOPPING:
  17. Mix the flour, brown sugar, walnuts and cinnamon together, then using your fingers, blend in the butter.
  18. Carefully spread the topping over the apples and bake as directed above,
 

French Apple Almond Cake

Is it even Fall if you haven’t made an apple cake? There are so many recipes out there for apple cake that it was hard to choose, but any recipe that includes almonds and apples has my vote. I found this winner of a dessert on a website called The Sugar Hit and made it last year but never posted it. Hey, it’s time to make it again!  Whenever I’m peeling apples, I have a contest with myself to try to keep the peel intact in one piece. Yea! I did it! (I know, nerdy)

I used a buttered springform pan, placing a piece of parchment paper on the bottom. I then layered some of the batter over the paper, and placed apples over the batter in a neat pattern.

Repeat with the batter (don’t worry if you don’t get complete coverage), then more apples.

When you’re finished with that layer, scatter the almonds and sugar topping all over, then bake. (I overbaked it by five minutes and the bottom layer was too browned.)

Sprinkle with confectioner’s sugar when cooled.

Enjoy with a cup of tea or coffee (and some vanilla sauce or ice cream wouldn’t hurt either).

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more).

French Apple Cake
 
Author:
Ingredients
  • For the apples:
  • 3 medium granny smith apples (or whatever kind you like)
  • 1 tbsp caster sugar (for you Americans, use superfine granulated sugar)
  • pinch of cinnamon
  • 1 tsp rum
  • For the cake batter:
  • 1 + ½ sticks (150g) butter
  • ½ cup (110g) caster sugar (superfine granulated sugar to you Americans)
  • 2 eggs
  • 1¼ cups (185g) plain flour
  • ¾ cups (85g) almond meal
  • 1 tbsp baking powder
  • 2 tbsp rum
  • 1 tsp vanilla bean paste or extract
  • 1 tsp. almond extract
  • ¼ cup milk
  • ⅓ cup sliced almonds, mixed with sugar and cinnamon
Instructions
  1. Preheat the oven to 375F/180C and grease a 9 inch/22cm springform cake tin.
  2. Peel and core the apples, then quarter them and slice them into thickish pieces.
  3. Toss the pieces with the sugar, cinnamon and rum and set aside while you prepare the batter.
  4. Cream together the butter and sugar, until they are light and fluffy, then add the eggs and beat them in well.
  5. Add the remaining ingredients to the bowl and slowly mix or fold until everything is well combined. The batter will be very thick.
  6. Scrape 2 thirds of the batter into the greased cake tin, and spread it evenly over the base (it will seem like there's not enough, but there is).
  7. Scatter most of the apples evenly over the cake mix, leaving enough slices for a second layer.
  8. Then dollop over the remaining batter and spread carefully over the apples.
  9. Add the rest of the apples, arranging the slices in a concentric circle.
  10. Scatter over the chopped almonds and sprinkle with the cinnamon sugar.
  11. Bake for 40-45 minutes or until a skewer inserted comes out without any raw batter clinging to it.
  12. Leave to cool for at least 10 minutes in the tin, before carefully unmolding it and scattering over a little sugar to decorate. This is best served warm.
 

 

 

 

 

 

 

 

 

 

Dutch Baby/German Pancake with Spiced Apples

I’ve been wanting to make one of these eggy treats – called Dutch baby or German pancake –for quite a while and it wasn’t until I saw it being made on America’s Test Kitchen that I finally got around to it. Well, that’s not exactly true. I tried making one about a year ago and it wasn’t exactly photogenic, unless you consider this a beauty (which I don’t).

But I should have had a bit more faith, since the center started to deflate after a minute or two of removing it from the oven, bringing in the sides to form a high ridge above the custardy center. I was starting to become a believer. By the time I spooned all the apples to the interior, it was a vision of deliciousness and we couldn’t wait to dive in.

The key to this Dutch baby’s success has a lot to do with an unusual approach to oven temperature. It seems counter intuitive, but you start it in a cold oven, cranking it to 375 degrees only after you place the pan in the oven. Starting it in a cold oven allows for a slower build-up of heat, so the center can start to set before the oven reaches the temperature necessary to give the highest lift to the rim (which takes about 25 -30 minutes). A lot of Dutch babies have a very thin base, but this technique allows for a thicker center, which is more satisfying to eat and better able to serve as a base for the apple topping. It slipped out very easily from the cast iron skillet I used onto a serving platter.

This apple Dutch baby recipe also calls for the apples to be cooked separately in a saucepan, rather than cooked with the batter, ensuring that you don’t end up with a heavy, leaden pancake.

Spoon the apples over the Dutch baby, then either sprinkle with powdered sugar or serve with maple syrup. Cut a slice or two for yourself. It would be a delicious way to start the new year.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)

Dutch Baby/German Pancake with spiced apples
 
Author:
Ingredients
  • 1 ¾ cups (8¾ ounces) all-purpose flour
  • 3 Tablespoons sugar
  • 1 tablespoon grated lemon zest
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 1 ½ cups milk
  • 6 large eggs
  • 1 ½ teaspoons vanilla extract
  • FOR THE APPLE TOPPING:
  • 2 large apples
  • 2 tablespoons butter, melted
  • ¼ cup brown sugar
  • ⅓ cup water
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons unsalted butter
Instructions
  1. Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl.
  2. Whisk milk, eggs, and vanilla together in second bowl.
  3. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
  4. Adjust oven rack to lower-middle position.
  5. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat.
  6. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees.
  7. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
  8. While the pancake is cooking, prepare the apples..
  9. Peel them and cut into ½ inch slices
  10. Add 2 tablespoons butter to a skillet and melt.
  11. Add ½ cup water, ¼ cup brown sugar, ¼ teaspoon cinnamon and ⅛ teaspoon salt.
  12. Cook until the sugar is dissolved.
  13. Add the apples and cover the pan, simmering for five minutes.
  14. Remove the lid and cook for another five to ten minutes, allowing the most of the water to evaporate and the syrup to thicken.
  15. Remove the skillet with the pancake from the oven, and carefully lift out of the skillet onto a serving dish.
  16. Spoon the cooked apple slices to the center of the pancake.
  17. Cut into wedges and serve.
 

Pork Tenderloin with Stewed Dried Fruits

Still undecided about what to make as your main course this Easter? For us, it’s typically lamb, or sometimes ham, but if you want to try something different, yet festive, easy and delicious, then give this recipe a go. Roast pork and fruit are a delicious pairing and perfect for any holiday or special occasion. It won’t keep you from your guests for long, since it can be prepared ahead of time and takes only a half hour to cook. You can roast the meat while you’re sitting down to pre-dinner drinks with friends and family. Stew the fruit the night before to save time, but even this takes only 15 minutes. I bought an assortment of dried fruits – peaches, apples, pears, prunes and apricots, plus some orange and lemon peel – and covered them with boiling water, a bit of sugar and a cinnamon stick and whole cloves.

The fruit can sit in the fridge overnight, and you can reheat it at the last minute, while the meat is resting. After you slice the meat, arrange the fruit around the sides, and pour both the meat juices left in the roasting pan, and the fruit juices all over the meat.

Buon appetito e Buona Pasqua a tutti.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)

Pork Tenderloin with Stewed Dried Fruits
 
Author:
Ingredients
  • 2 pork tenderloins (about 1½ pounds each)
  • Dijon mustard
  • salt, pepper (or herbed salt)
  • herbs de Provence
  • about two cups of mixed dried fruits (apricots, prunes, apples, pears, peaches)
  • water, to cover
  • ½ cup sugar
  • a few strips of orange peel
  • a few strips of lemon peel
  • 1 cinnamon stick
  • a couple of whole cloves
Instructions
  1. Bring the meat at room temperature and dry with paper towels.
  2. Smear a little olive oil on the bottom of a roasting pan.
  3. Place the meat on the pan and smear with a light coating of Dijon mustard.
  4. Season with salt and pepper (or herbed salt) and a light sprinkling of herbs de Provence.
  5. Place the meat in a 375 degree oven for 20-30 minutes or until a meat thermometer reaches 140-145 degrees. (The temperature will continue to rise for a bit when you take it out of the oven.)
  6. Remove from the oven and let the meat rest for 10 minute, then slice.
  7. FOR THE STEWED DRIED FRUIT:
  8. Place the fruit in a saucepan with water to cover.
  9. Add the sugar, the citrus peels, the cinnamon and the cloves.
  10. Bring to a boil, then lower to a simmer and cook for about 15 minutes or until fruit is softened.
  11. Remove the citrus peels, the cinnamon stick and the cloves.
  12. Remove from the heat, and serve along the sides of a serving platter with the sliced meat.
  13. Pour the juice from the fruits and any juice from the meat (on the carving board) over the sliced meat.
 

 

 

Upside Down Apple Cake

What? Another apple cake recipe, when there seem to be a plethora of them at this time of year? Well yes, because A) Like cheesecake, you can never have enough apple cake recipes and B) This one is an upside-down apple cake, a cake oozing with sticky, buttery and sugary goodness that I can’t get enough of.

If you’ve followed my blog over the years, you know I’ve made upside-down cakes using lots of different fruits, including the classic pineapple, but also pears, figs, blood oranges, plums, cranberries, peaches, and there are still more to try.

This cake would make a nice addition to the traditional pumpkin pie on your Thanksgiving table, too. I made it twice in the last week or so, once with walnuts added (top photo) and the second time without walnuts, (photos below) but with an extra caramel sauce drizzled on top. It doesn’t really need either item, but the caramel sauce helped disguise a crack in the center of the cake after I flipped it too vigorously onto the plate.

And speaking of the plate, isn’t she a beauty? That two-toned blue and beige platter was made by a friend of mine – a gifted potter named Jacalynn McCord. I hadn’t seen her since we graduated from high school eons ago, but we recently reconnected at a reunion and had a blast catching up. Back when Cher was still not allowed to show her naval on TV,  Jackie and I (along with some other classmates) were members of a folk-singing group. We played the world-famous nursing home/bar mitzvah circuit, singing covers of Joan Baez and Bob Dylan songs – and even cut a record! But that was two or three lifetimes ago.

Jackie went on to study art and become a talented potter and runs a business called Lion Paw Pottery. The name derives from her alma mater, Penn State University, whose mascot is the Nittany Lion. Many, but not all, of her designs feature lion paw prints (for those diehard PSU fans) and she’ll custom-make an item too. You can peruse her website here.  I think her platter shows off this cake beautifully, and I’m sure you readers will be seeing it on future posts featuring other foods as well.

Just a word about the cake – It’s delicious at any temperature, but best the day it’s made, and when it’s warm from the oven, it’s irresistible.

Upside Down Apple Cake
 
Author:
Ingredients
  • FOR THE APPLES:
  • ¾ cup lightly packed brown sugar
  • ¼ cup butter
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • pinch kosher salt
  • 2 apples, peeled, cored and sliced ½" thick
  • FOR THE CAKE:
  • 1¾ cup all-purpose flour
  • ¾ tsp. baking powder
  • 2 tsp. ground cinnamon
  • ½ tsp. kosher salt
  • ¼ tsp. ground nutmeg
  • ½ cup (1 stick) butter softened
  • 1 cup sugar
  • ½ cup lightly packed brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ¾ cup milk
Instructions
  1. Preheat oven to 350 degrees and grease with butter and dust with flour an 8" round cake pan. (I used a springform pan, but some of the butter leaked causing spillage in the oven. If you use a springform pan, place it on a cookie sheet with a sheet of aluminum foil, or parchment paper underneath it.)
  2. In a small saucepan over medium heat melt brown sugar, butter, vanilla, cinnamon, and salt.
  3. Cook until slightly thickened, about two minutes.
  4. In a large bowl, whisk together flour, baking powder cinnamon, salt and nutmeg.
  5. In another large bowl, using a mixer, beat together butter and sugars until softened.
  6. Add eggs one at a time. then add vanilla.
  7. Add half the dry ingredients to wet ingredients, beating until just combined.
  8. Pour in milk and mix until fully incorporated.
  9. Add remaining dry ingredients and stir until just combined.
  10. Pour batter over apples and bake until a toothpick inserted into the middle comes out clean 1 hour.
  11. Let cool in pan 15 minutes, then invert onto a cooling rack and let cool completely before slicing.
 

SaveSave

Pear Apple Crostata

Last week I promised you this recipe, courtesy of my friend Jan who brought it for dessert recently following our dinner of stuffed shells. It was warm and beautiful. I wish I had thought to take a photo of the entire thing before we sliced into it, but one can only resist so much temptation. You can call it a galette, a croustade, a crostata or even an open-face pie. But whatever you call it, call it fantastic.

Jan used dried cranberries and dried cherries, but if you don’t have both, you can substitute more of one or the other. Eat this warm topped with a scoop of ice cream, and it could become your go-to dessert.

pastry crust:
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons finely grated lemon peel (maybe even a little bit more, but not a tablespoonful)
1/2 teaspoon salt
1/2 cup chilled unsalted butter cut cross-wise in 1/2 inch slices
1/4 cup or more heavy cream

Whisk flour, sugar, lemon peel, and salt in medium bowl. Add butter; using pastry cutter, blend butter with flour mixture until coarse meal forms. Drizzle 1/4 cream over; toss with fork until moist clumps form adding more cream by teaspoonfuls as needed if dry. I added 2 more teaspoons. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. You may do this a day ahead. In that case, let stand at room temperature for 30 minutes before rolling out.

Filling:
5 firm but ripe Bartlett pears, peeled cored, and thinly sliced
1 large granny smith apple, peeled, cored and thinly sliced
2 tablespoons dried cranberries
2-3 tablespoons dried cherries
5 tablespoons sugar
1 tablespoon plus 2 teaspoons all purpose flour
2 teaspoons fresh lemon juice
2 teaspoons (maybe a bit more) finely grated lemon peel
1/4 teaspoon (generous) ground nutmeg
heavy cream for brushing
sliced almonds for edge

Preheat oven to 400 degrees F. Mix all fruit, sugar, flour, lemon juice, lemon peel, and nutmeg in a large bowl to coat. (I whisked together the sugar, flour, lemon peel and nutmeg before adding the juice or the fruit.)
Roll out pastry on sheet of floured parchment paper to 14inch round, Transfer crust on parchment paper to baking sheet. Mound fruit in center of pastry, leaving a 2 inch border all around. Fold pastry border over fruit, crimping slightly. Brush edges with cream and gently press on sliced almonds.

Bake until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve warm or at room temperature with vanilla ice cream if desired.

Related Posts:

Fig Crostata