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10 inch pie
suggest servings
| Streusel | |||
| 1/3 | cup | sugar | |
| 1/4 | cup | brown sugar | |
| 10 | tablespoons | flour, all-purpose | |
| 1 | teaspoon | cinnamon | |
| 1 | teaspoon | nutmeg | |
| 1 | dash | salt | |
| Pie | |||
| 1/2 | cup | butter | cold |
| 1/2 | cup | walnuts | coarsely chopped |
| 4 | large | apples | (4 cups) |
| 1 | x | pie shell (9 inch) | 10 inch, unbaked |
| 1 | cup | sugar | |
| 3 | tablespoons | flour, all-purpose | |
| 1/2 | teaspoon | cinnamon | |
| 1 | each | egg | large |
| 1 | cup | heavy whipping cream | |
| 1 | teaspoon | vanilla extract | |
In a food processor bowl, mix the first 6 ingredients for streusel together.
Add the butter, and process until mixture is crumbly; it should still have a dry look, don't overprocess.
Add nuts, and set aside.
Preheat oven to 350 degrees.
Peel, core, and thinly slice the apples (should be about 4 cups).
Place apples in pie shell.
In a small bowl, mix the sugar, flour and cinnamon.
Beat the egg in a medium bowl, and add the cream and vanilla.
Add the sugar mixture to the egg mixture, and blend.
Pour over the apples.
Bake for 1 hour in the lower third of oven.
After 20 minutes, sprinkle streusel over top.
and continue baking about 40 minutes longer, or until the top puffs, and is golden brown.
I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!
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-1
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| % Daily Value* | |
| Total Fat 66.0g | 102% |
| Saturated Fat 33.0g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 406mg | 17% |
| Total Carbohydrate 106.0g | 35% |
| Dietary Fiber 3.0g | 10% |
| Sugars 69.0g | |
| Protein 11.0g | 21% |
| Vitamin A | 33% | Vitamin C | 1% | |
| Calcium | 8% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Anise Seed is a gray-brown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel....
This recipe is always a hit. I got this recipe from the newpaper years age and has never failed me. A great dish for entertaining.
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