Ingredients with Measurements:
- 1 9-inch pie crust
- 4 cups crabapples, peeled and sliced
- 1 cup walnuts, chopped
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 egg, beaten
Special equipment needed:
- Pie dish
- Mixing bowl
- Rolling pin
- Pastry brush
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in the pie dish. Trim the edges and set aside.
3. In a mixing bowl, combine the sliced crabapples, chopped walnuts, brown sugar, flour, melted butter, cinnamon, nutmeg, salt, and lemon juice. Mix well.
4. Pour the mixture into the pie crust.
5. Brush the edges of the pie crust with the beaten egg.
6. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
7. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 38g
- Protein: 4g
- Fiber: 3g
- Sugar: 23g
Substitutions for ingredients:
- Instead of crabapples, you can use regular apples.
- Instead of walnuts, you can use pecans or almonds.
- Instead of brown sugar, you can use white sugar or honey.
Variations:
- Add a tablespoon of vanilla extract to the filling for extra flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- To make the pie crust flakier, freeze the butter and grate it into the flour mixture.
- If the edges of the pie crust start to brown too quickly, cover them with foil.
- Use a sharp knife to cut the pie into slices.
Storage instructions:
- Store the leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Serve the pie on a decorative plate or platter.
- Dust the top of the pie with powdered sugar for a festive touch.
Garnishes:
- Top the pie with a scoop of vanilla ice cream or whipped cream.
- Sprinkle chopped walnuts or pecans on top of the pie.
Pairings:
- Serve the pie with a cup of coffee or tea.
Suggested side dishes:
- Serve the pie with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the filling is too runny, add more flour or cornstarch to thicken it.
- If the crust is too dry, brush it with a little bit of milk or cream before baking.
Food safety advice:
- Make sure to wash the crabapples thoroughly before peeling and slicing them.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- Crabapples have been used in cooking for centuries, and were a popular ingredient in pies and jams in colonial America.
Flavor profiles:
- The pie has a sweet and tart flavor from the crabapples, and a nutty flavor from the walnuts.
Serving suggestions:
- Serve the pie warm or at room temperature.
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