Crumb Top Apple Pie
Pie Ingredients:
1 prepared pie shell
2 pounds baking apples (Granny Smiths), about 5 cups peeled and sliced
2/3 cup sugar
2 Tablespoons flour
1 teaspoon cinnamon
Crumb Topping Ingredients:
2/3 cup flour
1/3 cup brown sugar, packed firm
1/4 cup butter
Directions: Mix sugar, 2 Tbsp. flour, and cinnamon. Peel, core, and slice apples, then layer into pie shell. Sprinkle with the sugar/flour/cinnamon mixture, alternating it with apple layers. Prepare the crumb topping by mixing the 2/3 cup flour and brown sugar, then mixing the butter into it with a pastry blender, until the butter is in pea-sized pieces or smaller. Sprinkle the topping onto the pie.
If you are going to bake your pie immediately, place it on a cookie sheet, and bake at 400 degrees for 40-45 minutes, until juice is thick and bubbly.
If you want to freeze your pie to bake later, place it in a large ziploc bag and freeze. To bake a frozen pie, do not thaw before baking. Place on cookie sheet and bake at 400 until juice is thick and bubbly, about 1 hour, 15 minutes. Cover edges with foil after 45 minutes baking to prevent burned edges.
Easy Pumpkin Pie
1 prepared pie shell
1 can (15 oz.) pumpkin or butternut squash
3/4 cup firmly packed brown sugar or ¾ cup white sugar
3 eggs or 3/4 cup fat-free egg substitute
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon cloves
1 ¼ teaspoon milk, fat free, low fat, or whole
Directions: Preheat oven to 400 degrees. Place pumpkin, sugar, eggs, cinnamon, ginger, salt, and cloves in mixer bowl or blender and mix. Slowly add milk and mix until all well blended. Pour into prepared pie shell and bake for 40 to 50 minutes, or until knife inserted near center comes out clean.
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