Friday, October 23, 2009

Amber's Apple Crumble Pie


Amber's Apple Crumble Pie

(for one 9-inch pie)

4 apples (use a variety) peeled and diced
3/4 cups firmly packed brown sugar
1/3 cup butter
1 pie crust (I use the "no fail" pie crust below or Pillsbury's ready made crust if I'm in a hurry)
4 oz. cream cheese softened 
3/4 cups granulated sugar
1/3 cup flour
2 tsp. ground cinnamon
3/4 cup oats
1 1/2 cup crushed nilla wafers
1/8 cup orange juice

Preheat oven to 375. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

Place pie crust on greased 9 inch pan. Spread cream cheese carefully on bottom of crust.

Sprinkle half of the crumb mixture on top of the cream cheese.  Set aside.

Combine apples, flour, sugar and cinnamon; toss to coat.  Spoon over crumb layer.  Drizzle orange juice over the whole thing.  Sprinkle the remaining crumb mixture over the top of the apples.

Bake for 35 minutes or until apples are tender and crust is lightly browned, covering loosely with foil after 25 min.  Cool on wire rack.  Serve topped with whipped topping.  Refrigerate leftover pie.

No Fail Pie Crust

6 cups flour
2 1/2 cups shortening
1 1/2 tsp. salt
1 egg
2 tablespoons lemon juice or vinegar
water (approx. 3/4 to 1 cup)

Mix flour, salt and shortening by hand only until mixed together. Beat egg and put in a cup.
Add 2 T. lemon juice or vinegar and fill cup with water.  Add this to flour and shortening and mix with fork until combined.  The less you mix, the flakier the crust.
(Makes enough for 3 pies.  Freeze remaining dough.)

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