11/3/2009 8:45:02 AM

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The Associated Press 

When a conventional apple pie just isn't enough to satisfy an autumnal craving -- or to use up all those apples you picked -- go deep with a Dutch apple pie.

This deep-dish-style pie is easy to assemble and has a wonderful flavor.

Dutch apple pie

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 8

For the pie:

18 ounces prepared pie dough

3 pounds apples

1/2 cup sugar

3/4 cup golden raisins

1 teaspoon cinnamon

1 tablespoon lemon juice

For the streusel topping:

1/2 cup light brown sugar

1/2 cup plus 2 tablespoons all-purpose flour

1/2 cup (1 stick) unsalted butter, chilled

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

Pinch salt

1/2 cup chopped walnuts

Whipped cream, to serve

Heat the oven to 350 F. Butter and lightly dust with flour a 9 1/2-inch springform cake pan.

On a lightly floured surface, roll out the pie dough, then use it to line the prepared pan. The dough should run all the way up the sides of the pan. To trim the dough, fold the excess over the rim, then run a rolling pin over the rim. Refrigerate while preparing the apples.

Peel, core and dice the apples. In a large bowl, combine the apples, sugar, raisins, cinnamon and lemon juice. Mix well and set aside.

In a food processor, combine all of the streusel ingredients except the walnuts. Process to form coarse crumbs. Add the walnuts and pulse several times to just combine.

Transfer the apple mixture to the pie crust. Sprinkle the streusel mixture over the apples in an even layer. Cover the pie with foil and bake for 30 minutes. Remove the foil and bake for another 25 to 30 minutes, or until the top is golden.

Let cool a bit before serving. Top with whipped cream.

(Recipe from Laura Washburn's "Cooking with Apples & Pears," Ryland, Peters & Small, 2009)

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Pear and cranberry crumb pie

1 unbaked pie crust

5 cups peeled and cored pears, coarsely chopped

1/4 cup sugar

1 tablespoon butter, melted

1-1/2 cups cranberries, fresh or frozen

1 teaspoon cinnamon

Topping:

1/3 cup sugar

1/3 cup brown sugar, packed

1 1/4 cup flour

1/2 teaspoon cinnamon

6 tablespoons butter, melted

Bake unfilled crust at 400 for 10 minutes, then set aside. In a bowl, mix pears, sugar and melted butter. Add a little more sugar if you want it sweeter, then stir in cranberries and cinnamon. Spoon into crust. For topping, put all ingredients into a bowl and stir until mixture is coated evenly and fine crumbs form. Sprinkle over the pie. Bake at 375 for 10 minutes, then lower heat to 325 and bake until topping is golden brown, pears are tender and cranberries are soft, about 40 minutes. Cool several hours on a wire rack.

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Sweet potato pie

Looks like pumpkin pie, but the flavor is more intense.

1 partially-baked, 9-inch pie crust

4-5 sweet potatoes, baked and cooled slightly

2 eggs

1/3 cup packed light brown sugar

1/4 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup half-and-half

2 tablespoons heavy cream

2 tablespoons bourbon

1/2 teaspoon vanilla extract

Cut potatoes in half and peel, cutting out any eyes or dark spots. Put in a food processor and puree. Add eggs, brown sugar, salt and nutmeg and puree until smooth. Add the half-and-half, cream, bourbon and vanilla and whirl until just combined. Carefully pour the filling into the pie shell and bake at 375 about 45 minutes, or until center jiggles only a little when gently shaken. Cool on wire rack and serve with ice cream or sweetened whipped cream flavored with a teaspoon of bourbon.

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Harvest tart

Dough for 1-1/2 pie crusts

1 Granny Smith apple

1 ripe pear

1 cup dried apricots

1 cup pitted prunes

1/2 cup dried cranberries

1/2 cup raisins

1/4 cup sugar

1/4 cup unsalted butter

1/2 cup pecans, chopped

1/2 cup Grand Marnier or Kirsch

Peel, core and chop the apple and the pear. In a saucepan, combine the dried and fresh fruits with water to cover and simmer, stirring from time to time until fruits are softened, about 20 minutes. Drain fruits in a sieve and discard the liquid. Chop the fruits so they are coarse, then put back in the saucepan and add the rest of the ingredients. Simmer the filling, stirring until thickened, about 10-15 minutes. Take off heat and let cool.

On a lightly floured surface, roll out about 2/3 of the dough into a round to fit a 9-inch tart or pie pan with a removable fluted rim. Chill the shell 30 minutes. With the rest of the dough, roll out another round, about 10-inches, and cut into 1/2-inch strips. Chill those as well. Preheat oven to 350. Spread the cooled filling on the chilled crust and weave the strips across the top to make a lattice. Brush dough lightly with an egg wash made of 1 egg mixed with 1 tablespoon water (you won't use it all) and bake in middle of oven 45 minutes, or until crust is golden. Cool on a wire rack, then remove edge of pan. Serve with sweetened whipped cream.

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