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Apple Crisp Pie - Southern U.S. Cuisine - Diana Rattray Recipe

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This recipe for Apple Crisp Pie - Southern U.S. Cuisine - Diana Rattray is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 c. thinly sliced apples, a combination of varieties
Juice of one lemon
1/2 c. granulated sugar
1/4 c. brown sugar packed
1/4 c. melted butter
3 T. flour
2 tsp. ground cinnamon
1/8 tsp. nutmeg
1 deep-dish pie shell, unbaked 9 inch

TOPPING:
1/2 c. all purpose flour
1/2 c. granulated sugar
6 T. butter cut into small pieces
1/4 c. rolled oats
1/4 c. chopped pecans
Directions:
Directions:
Toss sliced apples with lemon juice to coat well. Add 1/2 cup granulated sugar and the brown sugar, then 1/4 cup melted butter, flour, and spices. Stir until mixture is well blended. Prepare pie shell.

In food processor, combine topping ingredients; pulse until mixture is crumbly. You can also use a pastry blender or fork to cut this mixture together. Pour apple mixture into pie shell. Sprinkle topping mixture evenly over the top of apples.

Place in preheated 375º oven. Bake about 45 to 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure crust isn't getting too brown. Use a pie shield or ring of foil to protect crust edge if necessary.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
This has become a Brasfield favorite. Always receives rave reviews when I serve it to guests.

 

 

 

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