As I welcome Fall with open arms, I begin to get itch to do some baking! The cooler weather, and our over abundance of apples (we got a little carried away when we went apple picking!) was urging me to make yet another pie. You see, I’ve already made two. While I usually make my crust from scratch, these last two pies were done with a refrigerated pie crust. It’s amazing how much faster one can crank out a pie when one does not have to mess with making the crust. Although, my crust is easy….and tastes way better than the already made stuff….
2 cups flour
2/3 cup Crisco plus 2 tablespoons COLD Crisco
1 tsp salt
4-6 tablespoons ICE COLD water.
Anyway, I started with the already made crust, and placed it in my new Pampered Chef deep dish stoneware pie plate!! (love it.)
Then dumped in the pie filling.
8 cups apples (I used McIntosh and Macoun)
1/2 cup sugar
1/4 cup flour
1/2 teaspoon each, cinnamon and nutmeg
2 tbsp butter (I use salted *gasp*) real butter!
Then, piled on the awesome crumb topping (I prefer this to a crust top)
3/4 cup flour
1/4 cup each, white and brown sugar
1/3 cup (I use salted) butter….. real butter!
I bake this beauty at 350 for about and hour, or until apples are tender and happy!
No comments:
Post a Comment