by John Ryan
Makes two 9-inch pies
At this point in our culinary history, you've probably seen way too much on which apple is good for cooking and which isn't. As if I care that much! My advice is not to worry about it unless you are trying to establish an apple pie reputation for posterity. All you need to remember is to avoid cooking with red delicious apples. And forget pie crust elitism. Sure, with a little practice, you can make a much better pie crust than you can buy. But relax. If you're not trying to impress anyone (and if you don't mind the occasional food snob sneering at your store-bought crust behind your back) then go with frozen pie crusts and be happy.
2 mixing bowls
350 degree F. oven
Two 9-inch regular pie shells (as opposed to deep dish pie shells)
12 tablespoons cold butter
1 cup flour
6 tablespoons brown sugar (light or dark)
1 cup oats
1 cup sugar
2/3 cup flour
1-1/2 teaspoons ground cinnamon
1 teaspoon coriander
1-1/4 cups frozen blueberries
3/4 cup frozen raspberries
6 cups chopped cooking apples (about 1-1/2 pounds apples)
1. Make the pie crusts or let two frozen pie shells defrost while you make the topping and filling.
Use a pastry cutter to cut the butter into the flour and sugar. Keep at it until the mixture holds together, sort of like wet sand. Stir in the oats and set aside.
1. Mix the dry ingredients together in a big mixing bowl.
2. Don't defrost the berries. Just toss the diced apples and frozen berries with the dry ingredients. Keep stirring until most of the flour sticks to the fruit.
3. Mound the fruit into your unbaked pie shells (stir any remaining flour into the streusel mixture) and spread the streusel over the top of the pies. Bake at 350 degrees F until the crust and topping are golden brown—45 minutes to an hour. Cool to warm before serving. Good with vanilla ice cream.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created November 1999
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