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Apple pie filling spiced with cinnamon and nutmeg is topped with a brown sugar crumble topping and baked. Reviews for: Photos of Easy Apple Crisp with Pie Filling. Line a pie pan with half of the prepared dough, fill with the apple mixture, and top with another layer of dough.
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Ingredients - Dreka's not so famous apple crisp pie:
- Take 5 tsp Cinnamon & sugar mix
- You need 1 each of Deep dish pie shell
- Need 1 tsp of Imitation vanilla flavor
- You need 1 tsp of Self rising flour
- Get 1 pinch - Salt
- Prepare 1 1/2 cup for Vegetable oil spread
- Provide 4 cup - Peeled & sliced apples
- Need 3 tsp for Light brown sugar
If you want a crisp apple pie, then you've got to try this one. Everyone has their own preferences, but for me, I prefer my pies to have a little crispness to them. I decided to do some research on apples and different methods for pie baking. Apple Crisp Without Oats, with a streusel topping that's easy and quick to prepare and full of flavors from brown sugar and cinnamon.
Dreka's not so famous apple crisp pie step by step:
- Preheat oven to 350
- Get bowl of cold water
- Slice and peel apples
- Place apples in water until finished cutting
- Drain water from apples
- Add cinnamon & sugar
- Mix until the apples are covered by the cinnamon & sugar
- Pour in pie shell
- In a clean bowl empty 4 packets of instant oatmeal into bowl
- Add stick of vegetable oil spead
- Melt in microwave about a minute depending if frozen or not
- Add flour
- Light brown sugar
- Imitation vanilla flavor
- Mix all together until a paste like batter form
- Sprinkle over apples thats in the pie shell
- Place filled pie shell on cookie sheet
- Bake for 45 minutes
This Apple Crisp Without Oats recipe is so simple you can make it for a quick dessert even during a busy week. I peel the apples then chop them right into a buttered. Apples that are past their prime might not be great for biting into as an afternoon snack, but they've still got some life left in them. Older apples are great for cooking! As the apples break down during cooking, the remaining liquid is released and the natural sugars concentrate, transforming them into.
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