31
Streusel Topping
1
⁄
4
cup (60 ml) flour
2 tablespoons (30 ml)
rolled oats
1
⁄
4
cup (60 ml) brown
sugar, packed
1
⁄
8
teaspoon (0.5 ml)
ground nutmeg
1
⁄
4
cup (1 ml) butter or
margarine, cut up
Filling
1 pastry crust (pg. 30)
1
⁄
4
cup (60 ml)
granulated sugar
3 tablespoons (45 ml)
brown sugar, packed
1
⁄
4
cup (60 ml)
crystallized ginger
pieces
Peel from
1
⁄
2
lemon
2 tablespoons (30 ml)
flour
4-5 medium crisp apples,
such as Braeburn or
Rome, peeled, cored,
and halved
lengthwise
Position multipurpose blade in work bowl. Add
flour, oats, brown sugar, nutmeg, and butter. Pulse
until mixture is crumbly, 3 to 4 times, 3 to 4
seconds each. Remove to small mixing bowl;
set aside.
Prepare pastry crust as directed in recipe. Fit crust
into 9-inch (22.9 cm) pie plate. Cover with plastic
wrap. Set aside.
Position multipurpose blade in work bowl. Add
sugars, ginger, and lemon peel. Pulse to finely chop
ginger and peel, 3 to 4 times, 8 to 10 seconds
each. Add flour; process until mixed, 2 to 3
seconds.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Fit apples upright in
feed tube, cutting into quarters if necessary. Process
to slice.
Remove apples and sugar mixture to large mixing
bowl; stir gently to coat. Spoon mixture evenly into
unbaked pie shell. Top evenly with streusel topping.
Bake at 400°F (204°C) for 45 to 60 minutes, until
crust is golden brown and filling begins to bubble.
Cover with foil if topping browns too quickly. If
desired, place foil on rack below pie to catch any
drips. Cool on rack.
Yield: 8 servings.
Per serving: About 320 cal, 3 g pro, 47 g carb, 13 g
total fat, 6 g sat fat, 20 mg chol, 80 mg sod.
Lemon Ginger Streusel Apple Pie
Omit Streusel Topping. Prepare 2 pastry crusts. Roll
out and line pie plate with one crust as directed in
recipe. In filling, omit lemon peel and ginger; add
1 teaspoon (5 ml) cinnamon and
1
⁄
4
to
1
⁄
2
teaspoon
(1 to 2 ml) nutmeg to sugars and flour. Continue to
prepare filling as directed using 5 apples. Spoon
evenly into crust. Roll out remaining pastry as
directed, place over apples. Seal and flute edges. Cut
6 to 8 slits in top crust to allow steam to escape. Bake
at 425°F (218°C) for 45 to 60 minutes, until crust is
golden brown and begins to bubble. Cool on rack.
Yield: 8 servings.
Per serving: About 330 cal, 4 g pro, 46 g carb, 15 g
total fat, 5 g sat fat, 10 mg chol, 150 mg sod.
Old Fashioned Apple Pie
