Perfect Apple Crisp Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pie filling in an 8x8 inch baking dish. Sprinkle with cinnamon and nutmeg.
• Cream together margarine and sugar. Cut in flour with a pastry blender until mixture resembles coarse crumbs. Sprinkle mixture over pie filling.
• Bake in preheated oven 20 minutes, until topping is brown and crisp and filling is hot and bubbly.

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Steps:

• In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
• To make the crust, beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese. Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low speed until the mixture looks like coarse cornmeal, about 20 seconds. Increase the speed to medium-high, and beat until the dough begins to clump together, about 30 more seconds.
• Lay out a 24-inch piece of waxed paper on a work surface, and scoop the dough out onto the left half of the paper. Form it into a ball, and flatten it into a 6-inch disk; fold the right side of the paper over the dough disk, covering the dough. With the rolling pin on top of the paper, gently roll the dough out into a round crust about 1/8-inch thick; peel off the top half of the waxed paper, turn the dough out onto the prepared pie dish, and fit the dough into the dish. Peel of the remaining portion of waxed paper.
• To make the filling, mix together the apples and lemon juice in a bowl. In a small bowl, mix 1/4 cup of brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, and ginger together until thoroughly combined, then mix the flour mixture with the apples. Pour the apple filling into the crust.
• To make the topping, combine 1/4 cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture looks like coarse crumbs. Spoon the topping evenly over the apple filling.
• Bake in the preheated oven until the apple filling is bubbling and the topping is golden brown, about 40 minutes. If the crust begins to look brown after about 20 minutes of baking, cover the crust edge with a strip of aluminum foil.