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This tasty treat is a hybrid between apple pie and apple crisp. You start with a pie crust and pie filling, and then top the apples with a brown suga...
The crust is the most important part of any pie. There are a lot of recipes that say they are "perfect" or "no-fail". But, I'm going to share my se...
Next, add the water. You don’t actually want ice in your water when you dump it in. I take a measuring cup and fill it with ice water. Let it sit a...
Form the dough into a ball and wrap in plastic wrap. Put the dough ball in the refrigerator while you work on the filling.
There are so many varieties of apples, it’s hard to know what type to use. I’ve had good results with several kinds, but my favorite is the Granny Sm...
To make the filling, here’s what you need: 1 cup sugar ½ teaspoon cinnamon Dash of salt ¼ cup all purpose flour 1 ½ pounds of apples peeled and sliced...
I have a miracle tool for rolling crust. It’s called the No Mess Dough Disk. I don’t know if you can still buy them. If not, the silicone pie mats ...
Keep rolling and rolling until you have a large enough circle to cover the dimension of your 9 inch pie plate, plus about 2 inches extra.
Test to make sure your dough isn’t sticking to any part of the rolling surface by sliding a spatula under the dough and gently lifting.
Gently lift your dough disk or mat and gently tilt it toward your pie plate. Shake gently so it slides off and into the plate. Gently press the crus...
Gently roll under the excess crust so that there is about ½ inch of crust sitting on the edge of the plate. Then grab the top of the crust between yo...
Gently pour the filling into the crust and spread it around evenly.
Here’s what you need: ¾ cup all purpose flour ¼ cup quick oats ½ cup brown sugar ¼ teaspoon cinnamon ½ cup cold butter Mix the flour, oats, brown sug...
Preheat the oven to 425 degrees then bake the pie for 35-40 minutes.
Cover the pie with aluminum foil and bake for 10 more minutes. This allows your apples to cook a little longer, without your topping and crust burnin...
This is the easiest step! The pie is best served warm. Let it cool for about 30 minutes (so no one burns their mouth). Eat as-is, or add vanilla ic...
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Posted:Nov 26, 2011
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