Saturday, October 15, 2011

Spice 'N Easy Apple Crunch Pie

It is a GORGEOUS fall day in Boston today, perfect for apple picking!  Hubs and I have a big weekend ahead so we're taking advantage of a few free hours at home to clean and relax.  No apple picking for us today, but I thought I would share a great recipe that you apple pickers may enjoy making with your bounty.  Bounty?  I never thought I'd use that word in a sentence, but I just did.  Anyway.



This recipe comes from my husband's grandmother, Memere Rita.  She shared it with me a few weeks ago when I told her I was itching to make something appley.  Memere said this dessert is one that never, ever lasts on the counter more than a day because everyone loves it.

Memere Rita was 100% correct.  The glutton in the story I'm about to share may sound a little gross, but I'm going to share anyway.  When I made the pie, my husband and I ate 3/4 of it in one sitting. We started with one slice each, and then we both kept adding more "slivers" to our plate.  Before we knew it, there was only enough for about 2 normal size pieces left.  We stopped at that, and then ate it for breakfast the next morning.

Moral of the story?  Unless you have super self-control, this dessert may be dangerous for your health :)  Happy fall, sweets!

Spice 'N Easy Apple Crunch Pie
*Heat oven to 375 degrees
*This is a 3-part recipe - read all the way first to figure out how you want to time it or prep.  I just went along part by part, didn't do any prep up front and it turned out great.

Part 1- Crust
Need:
1 1/2 c. flour
2 tsp. sugar
1 tsp. salt
1/2 c. canola oil
2 tbsp. milk

Do:
Combine all ingredients and mix well.  Pat into an ungreased 9" pie plate, and flute edges if desired.


Part 2- Filling
Need:
2/3 c. sugar
1/4 c. flour
1 tsp. cinnamon
4 medium apples, sliced/chopped (I use Cortland for any apple baking projects, because thats what my Grammy, who has the best apple pie in the world, says to use!)
1/2 c. sour cream or plain yogurt

Do:
Combine all ingredients and mix well.  Spoon into unbaked crust.


Part 3 - Topping
Need:
1/2 c. Rice Crispy cereal
1/3 c. flour
1/3 c. firmly packed brown sugar
1/2 tsp. ea cinnamon and nutmeg
1/4 c. butter or margarine, softened

Do:
Combine all ingredients and mix well in a small bowl.  Sprinkle over apples.  Bake in 375 degree oven for 40- 45 min.


Enjoy!



5 comments:

  1. i'm going apple picking tomorrow and have been looking for recipes this week... i think this one tops the rest!

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  2. I love crumb topping on a pie. Looks delicious!

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  3. O boy that pie does look DELICIOUS. Feel free to bring some over so I can try some. :) Mumma

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  4. This recipe was originally published in "Bake Off Cook Book from Pillsbury ©1971. I bought that booklet when it was new and I was a young bride. This recipe was my absolute favorite and I've been making it ever since, much to the delight of many friends and family. So glad to see it being shared across generations!

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    Replies
    1. Thank you for giving original creator their due! We’ve been making it since 1971!!!

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