July 24, 2017

Apple Crisp Pie

Apple Crisp Pie

Faith Pineo Photo | Apple Crisp Pie

We love this apple pie and its crispy top “crust”. But here’s a little secret: If you don’t have any Granny Smith’s on hand, use a quart of blueberries instead. Frozen or fresh will do equally well.

Need to avoid sugar? No worries – just use Splenda.

Apple Crisp Pie

Line a 9″ or 9 1/2″ pie plate with crust. Fill with sliced or chunked Granny Smith apples. You’ll use 6-8 apples depending on the size.

Combine the following in a bowl and blend with either a pastry cutter or your hands until mixture looks like sand (some pea-sized butter chunks are OK):

1/2 cup butter or margarine
1 cup sugar
3/4 cup flour
1/2 – 1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
good dash of ground nutmeg

Pour topping over apples, lightly pat it down so it forms a “crust”. Bake at 350 degrees for 45-50 minutes.

Serve warm or room temperature.

— Faith Pineo