Apple Crisp Pie Popular Recipes

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Apple Crisp Pie

"I had an abundance of apples and had to use them. We love apple crisp but I simply made it some days earlier than. Pie sounded first-rate, so I blended 4 one of a kind recipes to get this one. It has almost a shortbread type crust and is just the right stability of sweet and tart. I needed to hurry and write the recipe down so I would not forget about it because I will actually be making this again!"

Ingredients :

half cup butter, softened
2 oz cream cheese, softened
1 1/four cups all-cause flour
2 tablespoons white sugar
1/four teaspoon salt
6 cups Granny Smith apples - peeled, cored and thinly sliced
1 tablespoon lemon juice
1/four cup brown sugar
2 tablespoons all-motive flour
1/2 teaspoon floor cinnamon
1/four teaspoon floor nutmeg
1/eight teaspoon floor ginger
1/4 cup brown sugar
2 tablespoons all-cause flour
10 tablespoons brief cooking oats
6 tablespoons butter

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H20M

Preheat oven to 400 stages F (two hundred ranges C). Spray a nine-inch pie dish with cooking spray.
To make the crust, beat 1/2 cup of butter with cream cheese in a blending bowl with an electric mixer until thoroughly blended; scrape the perimeters of blending bowl every now and then to incorporate all of the butter and cream cheese. Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low pace till the aggregate seems like coarse cornmeal, approximately 20 seconds. Increase the rate to medium-excessive, and beat until the dough starts to clump together, approximately 30 more seconds.
Lay out a 24-inch piece of waxed paper on a work floor, and scoop the dough out onto the left half of the paper. Form it right into a ball, and flatten it into a 6-inch disk; fold the right facet of the paper over the dough disk, masking the dough. With the rolling pin on top of the paper, lightly roll the dough out right into a round crust approximately 1/8-inch thick; peel off the top 1/2 of the waxed paper, turn the dough out onto the organized pie dish, and suit the dough into the dish. Peel of the final portion of waxed paper.
To make the filling, blend 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 blended, then mix the flour aggregate with the apples. Pour the apple filling into the crust.
To make the topping, combine 1/four cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture seems like coarse crumbs. Spoon the topping flippantly over the apple filling.
Bake inside the preheated oven till the apple filling is effervescent and the topping is golden brown, about forty minutes. If the crust begins to appearance brown after about 20 minutes of baking, cowl the crust facet with a strip of aluminum foil.

Notes :

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