Thursday, November 1, 2012

Apple Crisp Pie

I am always debating between whether or not to make apple crisp or apple pie. After dealing with this internal debate every Autumn, I finally came up with the idea to just combine the two! Apple Crisp Pie... It is my favorite apple pie by far, and I get to enjoy the best of both desserts combined into one tasty dish.

This pie is time consuming, but for me and my family every bite is worth the time! As you can see, I wasn't even able to take a picture of a complete pie because everyone wanted to devour it sorry for an incomplete pie photo!


♦ 2 1/2 cups Flour
♦ 1 Teaspoon Salt
♦ 1 Stick of Cold Butter, only slightly softened
♦ 1/2 cup Shortening
♦ 1/2 cup plus 2 Tablespoons of Cold Water

♦ 8 Large Apples, peeled cored and sliced thinly (I use Cortland)
♦ 1/4 cup of Packed Brown Sugar
♦ 1/2 cup of White Sugar
♦ 1 teaspoon of Cinnamon
♦ 2 tablespoons of Cornstarch
♦ 1 tablespoon of Flour
Crisp Topping:
♦ 3/4 cups of instant Oats
♦ 3/4 cups Flour
♦ 3/4 cups Brown Sugar
♦ 6 tablespoons of Cold Butter, only slightly softened

Cream Cheese Frosting Drizzle (Optional):
♦ 4 oz Cream Cheese, Softened
♦ 1/2 stick of Butter, Softened
♦ 1 1/2 cups of Powdered Sugar
♦ 1/2 teaspoon Vanilla Extract

Preheat oven to 425 degrees.

Start by making the crust. In a medium bowl, mix together salt and flour. Cut in cold butter and shortening with two knives, until shortening and butter particles are almost unidentifiable. Sprinkle in the cold water, little by little, tossing mixture with a fork until all flour is moistened. Form mixture into a ball, cover bowl with plastic wrap and place in refrigerator.

Combine all filling ingredients except for the apples until fully blended. Add mixture to the apple slices in a big bowl, mixing everything together until all the apple slices are covered. Set aside and let this apple mixture sit for a while.

Prepare the Crisp Topping. Stir together oats, flour, and brown sugar. Cut in the butter in the same way you did with the crust, leaving butter pieces no bigger than pea-size. Set aside.

Take out your crust dough from the fridge and divide the ball in two. Roll out one half of the dough on a floured surface and place gently in the bottom of a 9-inch pie plate, letting the excess dough hang off the edge. Pour the apple filling on the bottom crust, arranging the apples evenly. Pour crisp topping on top of the apples.

Roll out the other half of the dough and cut it into long strips. Arrange and form the strips of crust to create a lattice over the crisp topping.  Trim overhanging edge of pastry 1 inch from rim of plate. Seal by pressing the bottom crust with the lattices edges on rim of the pie plate. Flute pie crust edge as desired.

Place pie centered in the preheated oven. Also as a precaution I always put a few pieces of aluminum foil on the bottom of my oven to catch any juice that bubbles over from the pie. This will prevent the juice from burning and sticking to the bottom of your oven.

After 15 minutes, lower your oven temperature to 350 degrees and bake for an additional 60 minutes, or until apples are soft. If your crust seems to be browning faster than the apples are cooking, place alluminum foil over the pie as it continues to bake.

While pie is baking, prepare your Cream Cheese Frosting by blending all the ingredients until frosting is creamy.

When Pie is done, let it cool for at least 30 minutes before serving.  Serve pie with cream cheese frosting drizzled over each slice by placing the frosting in a ziplock bag with one tiny corner off. Also serve pie with vanilla ice cream or whip cream! YUMMMMMMMMMMMMM!

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