Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Apple Crisp Pie 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
For Pet's Sake
Search the 'Net
Side Dishes
Soups & Starters
Apple Crisp Pie

Classic apple pie inside with the crunch of a crisp on the outside.

Preheat oven to 325.
1 deep-dish 9" pie crust, unbaked

For the filling:
3-4 red delicious apples
1/2 cup sugar
2 tablespoons flour
1 tablespoon cinnamon

For the crisp:
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 egg, beaten
1 stick butter, melted

Peel, core and slice apples tin.
Combine sugar, flour cinnamon.
Toss with sliced apples.
Arrange apples in piecrust.
Combine flour, sugar and baking powder.
Pour about 2/3 of the beaten egg in the mix.
Stir with fork. Mix with fingers to create a damp

mix the texture of course cornmeal,
adding more egg if necessary.
Sprinkle crisp mix over apples, covering
completely. Pour melted butter over
the crisp mix. You can use 1/2 the butter if you'd like.

Bake for 40-45 minutes or until a nice, golden brown.
Cool. Serve with fresh whipped cream or ice cream.

Subj: Apple Crisp Pie

My sixteen year old daughter made the apple crisp pie yesterday. It was spectacular!! Plus she was so proud of herself. Thanks again for another great recipe.

Share your thoughts.
Rate this recipe using the email link below.

Comments: Send us comments about this recipe