I made so many pies this past Saturday for Potluck and Leftovers Exchange, and I decided to make a really easy option to bring to the Iyengar Center’s vegetarian potluck. There are usually a few children there and this was a real hit with them, which was on purpose.
Apple Crisp Pie
Ingredients
Fruit filling
- 2 tablespoons molasses
- 2 tablespoons maple syrup
- 2 tablespoons appelstroop
- 2 teaspoons balsamic vinegar
- 4-6 cups of chopped apples
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
Crisp topping
- ½ cup regular rolled oats
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ cup butter
Pie crust
- 1/3 cup butter
- 1 cup flour
- 1/4 teaspoon salt
- 3-9 tablespoons milk
Instructions
Make the pie crust
- Blend the butter, salt, and flour between the fingers, with a pastry blender, or in a stand mixer or food processor until the mixture resembles fine crumbs. Grating the butter on a cheese grater can help.
- Add just enough milk to make the dough come together.
- Roll out the dough and place in a pie plate. Use a fork to pierce the dough.
- Bake at 400F for 15 minutes
Prepare the fruit filling
- Mix the fruit, sugars, and seasonings in a large microwavable bowl
- Microwave on high for 2-3 minutes to soften the apples.
- Allow to stand aside for at least 20 minutes.
Prepare the crisp topping
- Using hands, a pastry blender, or a stand mixer blend the crisp topping ingredients until the mixture resembles coarse crumbs.
Assemble the pie
- Add the fruit mixture and then top with the crisp topping
- Bake at 400F for 20 minutes
- Cool before eating. But not by that much.
