Post by Deleted on Oct 2, 2019 8:21:03 GMT -5
Ginger Apple Crisp
The baking of homemade pies has steadily declined since mother went to work outside the home, but we have found a solution to the problem: crisps. We have been encouraging the recent pastry-shy generations to whip up fruit crisps. They are easy, with no pastry techniques required. Over the past decade, we have succeeded in getting apple pie, disguised as a crisp, back on the table. Many pastry-shy cooks have even graduated into pastry experts. Stand aside grandma!
Ingredients
3 pounds apples, peeled, quartered, cored and sliced
juice of 1 lemon
1 tablespoon cornstarch
1/3 cup granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/2 cup chopped crystallized ginger
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
Pinch salt
6 tablespoons unsalted butter, chilled, cut into pieces
1/2 cup walnuts, chopped
Procedure
1. PREHEAT AN OVEN to 400°F.
2. PLACE THE APPLE SLICES in a large bowl and toss with the lemon juice. In another bowl, stir together the cornstarch, granulated sugar, ground ginger, nutmeg and crystallized ginger. Add to the apples and toss to coat evenly. Transfer to a 1 1/2- or 2-quart pie dish, heaping the apples up in the center.
3. IN A BOWL, mix together the flour, brown sugar and salt. Drop in the butter and, using your fingertips, blend together until crumbly. Add the walnuts and toss and stir to combine. Sprinkle evenly over the apples.
4. BAKE UNTIL THE TOP IS BROWNED and the apples are tender, 45- 50 minutes. Remove from the oven and serve warm or at room temperature.
Yield: SERVES 6-8
Oven Temperature: 400°F
Author: Chuck Williams
Source: Celebrating The Pleasures Of Cooking
Source page number: 166
Web Page: Recipe scan
Copyright: 1977 Weldon Owen Inc.
The baking of homemade pies has steadily declined since mother went to work outside the home, but we have found a solution to the problem: crisps. We have been encouraging the recent pastry-shy generations to whip up fruit crisps. They are easy, with no pastry techniques required. Over the past decade, we have succeeded in getting apple pie, disguised as a crisp, back on the table. Many pastry-shy cooks have even graduated into pastry experts. Stand aside grandma!
Ingredients
3 pounds apples, peeled, quartered, cored and sliced
juice of 1 lemon
1 tablespoon cornstarch
1/3 cup granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/2 cup chopped crystallized ginger
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
Pinch salt
6 tablespoons unsalted butter, chilled, cut into pieces
1/2 cup walnuts, chopped
Procedure
1. PREHEAT AN OVEN to 400°F.
2. PLACE THE APPLE SLICES in a large bowl and toss with the lemon juice. In another bowl, stir together the cornstarch, granulated sugar, ground ginger, nutmeg and crystallized ginger. Add to the apples and toss to coat evenly. Transfer to a 1 1/2- or 2-quart pie dish, heaping the apples up in the center.
3. IN A BOWL, mix together the flour, brown sugar and salt. Drop in the butter and, using your fingertips, blend together until crumbly. Add the walnuts and toss and stir to combine. Sprinkle evenly over the apples.
4. BAKE UNTIL THE TOP IS BROWNED and the apples are tender, 45- 50 minutes. Remove from the oven and serve warm or at room temperature.
Yield: SERVES 6-8
Oven Temperature: 400°F
Author: Chuck Williams
Source: Celebrating The Pleasures Of Cooking
Source page number: 166
Web Page: Recipe scan
Copyright: 1977 Weldon Owen Inc.
