31
Streusel Topping
1⁄4cup flour
2 tablespoons rolled
oats
1⁄4cup brown sugar,
packed
1⁄8teaspoon ground
nutmeg
1⁄4cup butter or
margarine, cut up
Filling
1 pastry crust (pg. 30)
1⁄4cup granulated sugar
3 tablespoons brown
sugar, packed
1⁄4cup crystallized
ginger pieces
Peel from 1⁄2lemon
2 tablespoons 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 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 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 cinnamon and 1⁄4to 1⁄2teaspoon 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 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