KitchenAid KFP72BL Use & Care Guide - Page 33

Lemon Ginger Streusel Apple Pie Streusel Topping 1⁄4 cup flour 2 tablespoons rolled oats 1⁄4 cup brown sugar, packed 1⁄8 teaspoon ground nutmeg 1⁄4 cup butter or margarine, cut up Filling 1 pastry crust (pg. 30) 1⁄4 cup granulated sugar 3 tablespoons brown sugar, packed 1⁄4 cup crystallized ginger pieces Peel from 1⁄2 lemon 2 tablespoons flour 4-5 medium crisp apples, such as Braeburn or Rome, peeled, cored, and halved lengthwise Position multipurpose blade in work bowl. Add flour, oats, brown sugar, nutmeg, and butter. Pulse until mixture is crumbly, 3 to 4 times, 3 to 4 seconds each. Remove to small mixing bowl; set aside. Prepare pastry crust as directed in recipe. Fit crust into 9-inch pie plate. Cover with plastic wrap. Set aside. Position multipurpose blade in work bowl. Add sugars, ginger, and lemon peel. Pulse to finely chop ginger and peel, 3 to 4 times, 8 to 10 seconds each. Add flour; process until mixed, 2 to 3 seconds. Exchange multipurpose blade for reversible slicing/shredding disc to slice. Fit apples upright in feed tube, cutting into quarters if necessary. Process to slice. Remove apples and sugar mixture to large mixing bowl; stir gently to coat. Spoon mixture evenly into unbaked pie shell. Top evenly with streusel topping. Bake at 400°F for 45 to 60 minutes, until crust is golden brown and filling begins to bubble. Cover with foil if topping browns too quickly. If desired, place foil on rack below pie to catch any drips. Cool on rack. Yield: 8 servings. Per serving: About 320 cal, 3 g pro, 47 g carb, 13 g total fat, 6 g sat fat, 20 mg chol, 80 mg sod. Old Fashioned Apple Pie Omit Streusel Topping. Prepare 2 pastry crusts. Roll out and line pie plate with one crust as directed in recipe. In filling, omit lemon peel and ginger; add 1 teaspoon cinnamon and 1⁄4 to 1⁄2 teaspoon nutmeg to sugars and flour. Continue to prepare filling as directed using 5 apples. Spoon evenly into crust. Roll out remaining pastry as directed, place over apples. Seal and flute edges. Cut 6 to 8 slits in top crust to allow steam to escape. Bake at 425°F for 45 to 60 minutes, until crust is golden brown and begins to bubble. Cool on rack. Yield: 8 servings. Per serving: About 330 cal, 4 g pro, 46 g carb, 15 g total fat, 5 g sat fat, 10 mg chol, 150 mg sod. 31