Apple Streusel Pie

I don’t care if it’s two-crusted or streusel-topped, but I’m a big fan of apple pie. But it’s much easier to make this streusel topping than tackle two crusts, and with so much to do for the Thanksgiving meal, why not save yourself some time?  The crumb topping gives this dessert extra crunch, especially with the addition of some walnuts. Use your favorite pie crust recipe, or buy one already packaged, like I did this time, with one from Trader Joe’s. Roll it out, place it into your pie plate and crimp the edges. I sprayed my pie plate first with some PAM, to ensure easier removal of the slices. Prick the pastry all over, then put it in the refrigerator for at least 15 minutes before baking.

Weigh down the crust with some pie weights that are nestled on a piece of aluminum foil. I also sprayed the bottom of the foil with some PAM, so it wouldn’t stick to the crust. If you don’t have pie weights, use some hard beans, like I did. I keep reusing mine year after year and I think they’re at least 30 years old by now — and still have more life in them.

I like to cook the apples a bit before putting them in the crust. Otherwise, the pie has a tendency to sink a lot — especially important if you’re making a double crust pie and don’t want a big gap between the apples and the crust. Just cook them a little, so they still maintain their integrity as slices. You don’t want them turning into applesauce!

After you’re prebaked the pie shell a little bit, gently place the partially cooked apples inside, cover with the streusel topping and bake.

If the edges seem to be browning too quickly, cover them with strips of aluminum foil.

Let the pie rest at least a couple of hours before digging in.

And don’t forget that it tastes even better with a scoop of good vanilla ice cream!

Click here to find the recipe for this other great apple pie – an upside-down apple pie with a gooey pecan topping.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more).

Apple Streusel Pie

Author: Ciao Chow Linda

printable recipe here

Ingredients

• 1 purchased pie crust or your favorite home made pie crust
• 7-8 apples, peeled and sliced evenly (about 9-10 cups of sliced apples)
• (I used a combination of mostly Honey Crisps and Granny Smiths)
• 4 tablespoons butter
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• a pinch of cloves
• a few gratings of fresh nutmeg
• a pinch of salt
• 2 T. lemon juice
• 2 T. cornstarch
• FOR THE TOPPING:
• 1/2 cup butter
• 1 cup flour
• 2/3 cup brown sugar
• 3/4 cup chopped walnuts
• a pinch of cinnamon

Instructions

1. FOR THE PIECRUST:
2. I rolled out the pie crust and placed it gently in a pie plate that was sprayed with PAM.
3. Then, I crimped the outer edge and pricked the bottom with a fork.
4. I preheated the oven to 375 degrees F. and placed the uncooked pie crust in the refrigerator while the oven was preheating.
5. When the oven reaches 375 degrees, place a buttered piece of aluminum foil in the pie shell, and weigh it down with pie weights or beans.
6. Place in the oven and bake for 10 minutes.
7. Remove from the oven, remove the pie weights and aluminum foil and bake the crust for another 10 minutes.
8. FOR THE PIE FILLING:
9. Peel, core and slice the apples into slices about 1/4 inch thick.
10. Place the butter in a large skillet, big enough to hold all the apple slices.
11. Cook the apple slices in the butter on a gentle heat for about 10 minutes or until they start to soften,
12. Do not cook completely. They will continue to cook in the oven.
13. When they begin to soften, turn off the heat and stir in the spices, the salt and the cornstarch.
14. Spoon all the apples into the prebaked pie crust, then cover with the streusel topping and bake in a 375 degree oven for 25 minutes.
15. Check the pie to make sure it isn’t browning too much on the edges and bake for another 5-10 minutes, placing aluminum foil strips around the edges if it’s getting too browned.
16. STREUSEL TOPPING:
17. Mix the flour, brown sugar, walnuts and cinnamon together, then using your fingers, blend in the butter.
18. Carefully spread the topping over the apples and bake as directed above,

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Pumpkin (or Squash) Sformato

I know Thanksgiving is all about the turkey here in the U.S., but if you serve this squash sformato to your guests, the turkey might develop an inferiority complex. Everyone will want seconds of this intensely flavored dish that just melts in your mouth. It also makes a nice first course for a dinner party too, since you can make practically all of it ahead of time and just reheat in the microwave.

You can make a sformato from nearly any vegetable, including cauliflower, which I posted about here way back in 2009, served with a tomato sauce. But you can make it with carrots, spinach, broccoli, and even ricotta can be used to make this unctuous dish that is almost like eating glamorized baby food.

It’s good all on its own, but if you dress it up with a creamy parmesan sauce and drizzle with balsamic, it’ll take you to Nirvana. Now is the time to bring out that aged balsamic vinegar that’s been saved for special occasions. But even if you don’t want to spring for the expensive stuff, just take some supermarket balsamic and reduce it to a syrupy liquid, or alternatively, buy some balsamic glaze.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more).

Pumpkin (or Squash) Sformato

Author: Ciao Chow Linda

printable recipe here

Ingredients

• 1 medium size butternut squash (enough to produce about 4 cups cooked squash)
• 1 3/4 cup milk or a combination of milk and cream
• 1/2 stick unsalted butter, plus more for greasing molds
• 1/4 cup flour plus 1 T.
• pinch of freshly grated nutmeg
• salt, white pepper, to taste
• 3 eggs, lightly beaten
• 1/2 cup grated parmesan cheese
• FOR THE SAUCE:
• 2 cups heavy cream, reduced a bit
• 1/2 cup grated parmesan cheese
• reduced balsamic vinegar, balsamic glaze, or aged balsamic vinegar if you want to be indulgent

Instructions

1. Cut the squash in half and remove the seeds.
2. Grease an oven-proof casserole or flat pan and place the squash on it, cut side down.
3. Roast in the oven for 45 minuttes or until tender when pierced with a fork.
4. Remove the cooked squash from the skin, then place it in a food processor and puree it until perfectly smooth.
5. Place the squash into a colander lined with paper towels to absorb any remaining moisture.
6. You can do this the night before.
7. Butter eight 3/4 cup oven-proof custard cups or flan molds and preheat oven to 350 degrees.
8. Heat the milk in a saucepan until warm and little bubble start to form.
9. In another saucepan over low heat, melt the butter, then add the flour and stir and cook for a couple of minutes until smooth.
10. It will start to get “pasty,” but that’s fine.
11. Add the milk and continue to stir constantly, using either a whisk or wooden spoon, for about five minutes.
12. Add seasonings and squash puree.
13. Beat the eggs and add the parmesan cheese to the eggs.
14. Add the puree mixture to the egg and cheese mixture, starting with a small amount, then increasing the amount a little at a time.
15. By adding them slowly, you want to slowly raise the temperature of the eggs and cheese.
16. If you add the pureed squash mixture all at once, you risk curdling the eggs.
17. When everything is mixed, pour into the buttered molds and put the molds in a bain-marie or hot water bath.
18. Bake for about 40 minutes.
19. Remove the molds from the water and let them rest at least 10 minutes before trying to unmold.
20. If you unmold too soon, they won’t hold their shape.
21. They actually hold their shape better the next day when you reheat them.
22. I microwaved them in their molds the next day to reheat, then flipped them out onto individual plates.
23. Serve as is, or with a simple homemade parmesan cream sauce, as shown.
24. TO MAKE THE SAUCE:
25. Place the cream in a sauce pan and reduce a bit (not too much because when you add the cheese it will thicken more)
26. Remove the pan from the heat and stir in the cheese, whisking to incorporate and make it smooth.
27. Pour some of the sauce over the sformato and drizzle with balsamic, then fresh gratings of parmesan cheese.

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