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Apple Crisp Pie

Farmers’ markets and apple picking are two great excuses to make desserts involving apples all through the fall. Last week I staked out the exact location of a local (albeit large) farmers’ market here in Charlotte. Today, with my mom and son in tow, we headed over primarily in search of apples. Of course we found plenty of apples but we also left with pole beans, corn, tomatoes, cukes, and cilantro…

This recipe is basically a standard apple pie recipe on the bottom and my favorite apple crisp recipe on the top. The final product came out better than I expected and it was truly an easy dish to make.

THE PIE …

1 9 -inch pie crust

6 – 8 apples, peeled and sliced (we used Gala and Roma)
juice of a 1/2 lemon
1/2 c. sugar
3 T. brown sugar
3 T. flour
2 t. cinnamon
1/2 t. nutmeg
1/8 t. salt
1/4 butter, melted

Prepare pie crust and set aside in pie pan. Squeeze the juice of the lemon over the sliced apples in a large bowl. Combine remaining ingredients and toss the apples in the crumbly mixture as best you can. Pour apples into pie dish.

THE CRISP …

1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
1/2 c. oats
6 T. butter (in small pieces)

Combine these ingredients using a pastry cutter or 2 forks until the mixture is crumbly. Sprinkle evenly over the apples in the pie pan.

THE FINISH …

Cook at 375 for about an hour. Enjoy!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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