Classic New York-style crumb cake, based on the old German krummelkuchen. It is important to make the crumbs into large, pea-sized lumps to get the right texture. This is NOT a streusel! From "America's Test Kitchen" episode 816, "Old-Fashioned Breakfast Cakes."
To save some time the crust may be prepared and baked 24 hours in advance. It is important to leave the finished pie chill for a minimum of 8 hours or overnight, if you make the mistake of cutting into it any earlier the custard mixture might fall apart --- this pie is delicious!
Creamy pretty presentation! You don't have to limit yourself just to Grand Marnier. Try Coconut rum, Chambord, A melon liquor the choices are endless. Or you can just use the nectar to brush on the lady fingers!
I made this to take to a friends party, and it was so well-received that I thought that I'd post it. Its an old recipe that I saved from a magazine many years ago, Your Family, August 1991. very simple, and fail-proof! I use butter, and brown sugar, personal taste. Granny Smith apples are a tart green cooking apple.
There is a restaurant in Shreveport, LA that is famous for it's Strawberry Pie. I got this recipe back in the 70's In fact, Strawn's is known for this pie. I got this recipe many years ago and make it during strawberry season.
These comments are from their cookbook:
"At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"
In a perfect world everything would be as stark and void of color as these cupcakes. They are baneful in their absolute disdain for your tastelessness, and are true misanthropes as far as baked goods go.
With a little help from a packaged cake mix, turn this into a heavenly experience!From McCormick, this is a recipe that will delight guests and family alike. Done in a little over 30 minutes, you can whip this up between salad and entree!
These things are so good that your family will have you making them all the time. If you like the little apple pies at McDonald's, these ones are TEN times as good and not gluey-tasting because you use fresh apples. They also make an elegant dessert for dinner parties and few desserts could be cheaper or easier to pull off when you're pressed for time because you can do everything but the baking in advance. I developed this recipe after giving it a lot of thought and my very first batch came out perfect. This recipe handles "mistakes" really well but I have prepared detailed instructions to make it as easy as possible for you -- just make sure that you read the recipe all the way through prior to starting. The crust comes out soft and tender. Prep time does NOT include marinating time but does include apple peeling time. Enjoy!
On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!
The strawberry filling was oh-so-good. Yadda May says, "The ladies at our quilting circle just throw a fit over this!" This is from The Treasury of White Trash Cooking. I wasn't wild about the plain cream cheese part, but then again, I didn't follow directions and add the milk. Who knows? I think maybe that layer could use a little sugar. I counted baking the crust as the cooking time. I use the rolled pie crusts in a box in the refrigerated section of the grocery store.
This is my favorite apple pie. I think that its very easy to make and also is not so full of fat and calories! *update*
When the pie is ready I dust it over with some powdered sugar. Much better looking!