Pies main page

Pie crusts:
Flaky pie crust
Graham cracker crust
Almond pie crust
Never fail pie crust
Pate sablee
Pate sucree
Quick and easy pie crust

Pies and tarts:
Apple pie cragwood
Black bottom pie
Black walnut pie
Blueberry pie
Blueberry supreme
Chiffon mincemeat pie
Chocolate cranberry mousse pie
Chocolate bavarian cream pie
Chocolate bourbon pecan pie
Chocolate pecan pie
Chocolate raspberry pie
Cranberry pear phyllo tart
Cranberry walnut tart
Dutch apple pie
Fig tart
Florida key lime pie
French apple tart
Lemon meringue ice cream pie
Lemon meringue pie
Lemon tart with walnut crust
Lemon tart
Light lemon tart
Lime curd and almond tart
Lime mousse tart
Maple syrup tart
Oatmeal pie
Pamplemousse pie
Pear and almond cream tart
Plum frangipane tart
Pumpkin pie
Pumpkin pie "pumpkin"
Pumpkin-orange pie
Raspberry pie
Rhubarb custard pie
Strawberry-topped lime mousse tart
Southern pecan pie
Triple blueberry and strawberry pie

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


For crust:
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cold butter
1 large egg yolk
1 1/2 tablespoons ice cold water
8 cups peeled, cored sliced cooking apples
1 tablespoon lemon juice
2/3 cup sugar
1/3 cup light brown sugar
1/4 cup flour
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg

1 cup flour
1/2 cup sugar
1/3 cup light brown sugar
1/2 cup butter at room temperature

Preheat oven to 375 degrees.
In a large mixing bowl, combine the filling ingredients. Mix well.
Spoon into crust.
In a medium mixing bowl, mix topping ingredients with fork until crumbly.
Sprinkle mixture evenly over apples.
Bake on baking sheet until top is golden brown and filing is bubbly, about 50-55 minutes.
Cool on wire rack about 2 hours. Serve at room temperature.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.