Tuesday, August 9, 2011

Two Sweet and Sour Apple Desserts

Here is another easy and delicious recipe from the recipe exchange, thanks to Jean Young from Newfoundland, Canada.
We found a new apple called Envy that was delicious for this recipe.

1. Mix together
1/2 cup melted butter
2 cups graham wafer crumbs

2. Press in bottom of 8 x8 or 9x 9 dish

3. Mix together the following and spread over the graham wafer bottom
1 small tub sour cream
1 tin condensed milk
3 tablespoons lemon Juice

Top with 1 can of apple pie filling. Sprinkle cinnamon over top. Bake for 15 minutes at 325.

A little more complicated (but delicious) apple recipe is found on page 163 Tastes & Treasures cookbook

Apple Streusel Pie

Streusel Topping

½ cup packed brown sugar

1/3 cup all purpose flour

¼ cup (1/2 stick) butter

¼ teaspoon ground cinnamon

¼ cup chopped pecans

Apple Pie

¼ cup chopped pecans

1 unbaked (9 inch) pie shell

1 cup sugar

2 tablespoons all purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

6 cups thinly sliced tart apples

2 tablespoons butter

For the topping, combine the brown sugar, flour, butter and cinnamon in a bowl and stir with a fork until crumbly. Stir in the pecans.

For the pie, preheat the oven to 425 degrees. Sprinkle the pecans over the bottom of the pie shell. Mix the sugar, flour, cinnamon and nutmeg in a bowl. Add the apples to the sugar mixture and toss to coat. Mound the apple mixture in the prepared pie shell and dot with the butter. Spread the topping evenly over the top of the pie and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 40 minutes longer, checking after 30 minutes and covering with foil if needed to prevent the topping from overbrowning.

Serves 6 to 8