Ok, I try very hard to make every single one of my recipes at home from scratch. No mixes or store canned anything. With a sick spouse, I'm trying to keep as many chemicals and such out of our diet. This recipe is from Bisquick, so of course it calls for their mix and a canned apple pie filling. I've not made this yet, but when I do I plan on making my own filling and my own from scratch pie crust. I'll get my pie crust recipe on here in the next day or so and I'll start asking around for a good apple pie filling recipe. I do have one but I've only made it once and wasn't too impressed. For now though, here is what Bisquick has for those that don't mind the pre-made stuff!
Ingredients
Press-in-the-Pan Crust
- 1 1/2
- cups Original Bisquick® mix
- 1/4
- cup butter, softened
- 3
- tablespoons boiling water
Filling
- 1
- can (21 oz) apple pie filling
Streusel Topping
- 1
- cup Original Bisquick® mix
- 1/2
- cup packed brown sugar
- 3
- tablespoons cold butter
- 1/3
- cup chopped pecans
Caramel Topping
- 1/4
- to 1/3 cup caramel butterscotch or fleur de sel caramel topping
Directions
- 1Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
- 2Spoon Filling evenly into crust.
- 3In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry); stir in pecans. Sprinkle over filling.
- 4Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Drizzle top of pie or individual servings with Caramel Topping.
No comments:
Post a Comment