Apple Crumb Pie

Thanks to my sister Susan for posting a link to this Taste of Home recipe.  Very good warm, with vanilla ice cream!

• 6-8 Servings
• Prep: 15 min. Bake: 45 min.

Ingredients

• Pastry for single-crust pie (9 inches)
• 6 cups chopped peeled tart apples (about 6 medium)
• 2 tablespoons butter, melted
• 2 tablespoons sour cream
• 4 teaspoons lemon juice
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 
  TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter

Directions

• Line a 9-in. pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell.
• For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
• Bake at 375° for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 380 calories, 17 g fat (9 g saturated fat), 30 mg cholesterol, 189 mg sodium, 57 g carbohydrate, 2 g fiber, 2 g protein.

Apple Crumb Pie published in Taste of Home October/November 2001, p31

Pumpkin Bread

Ingredients:

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.