Title: Crustless Apple Pie
Categories: Pie
Yield: 8 Servings

5	c	Apples, peeled, cored, cutup
1	c	Sugar (or less)
1	ts	Cinnamon
1/2	c	Biscuit mix *
2		Eggs
3/4	c	Milk
2	tb	Butter or margarine softened
1	ts	Vanilla
		TOPPING
2/3	c	Flour
1/3	c	Brown sugar, packed
1/4	ts	Salt
3	tb	Butter or margarine

* Use commercial biscuit mix, your own mix or mix together about 1/3 c + 1 tb flour, 3/8 ts baking powder, 1/8 ts salt, 4 tsp shortening.

Place apples in greased 10 inch pie plate. Pour sugar over top. Sprinkle with cinnamon.

Measure next five ingredients into blender and blend smooth, or measure into a bowl and beat until smooth. Pour over pie.

TOPPING: Mix topping ingredients until crumbly. Scatter over apples. Bake at 350 F about 50 minutes until apples are cooked and topping is lightly browned.

My note: Why didn't I find a recipe like this *before* I learned to roll piecrust? Amount of sugar could be reduced if apples are sweet enough to eat raw. Daughter's comment, "why didn't you make desserts this good when I lived at home?"

Source: Company's Coming Pies by Jean Pare c. 1992 Shared and tested by Elizabeth Rodier Sept 93 Submitted By ELIZABETH RODIER MSG#: 4238

previous

next