Go-To Bisquick Apple Pie

Groaning Bisquick Apple PieI made this pie tonight by combining two recipes and tweaking – as one does.  It’s delicious, and I think I can stop looking for a go-to recipe for apple pies!  The crumbly crust of Bisquick contrasts with the creamy smooth filling and texture of the baked apple slices to make it a sensuous experience in the mouth.

Go-To Bisquick Apple Pie

CRUST

2 C. Bisquick Mix

½ C. Softened butter

5-6 Tbs. Hot water

Whisk together with a fork until smooth and a ball is formed.  Pat into a buttered pie dish, smoothing it up the edges.  Bake at 200°C (400°F) for 10-15 minutes, until lightly golden.  Remove from oven and allow to cool while you prepare the filling:

FILLING

400 gr. apple juice

2 Tbs. cornstarch

2 Tbs. butter

1 tsp. ground cinnamon

1 tsp. vanilla extract

6 medium cooking apples (peeled, cored & sliced)

Combine apple juice & cornstarch in a medium saucepan, stirring well. Cook over medium heat until thickened & bubbly. Stir in butter, cinnamon, & vanilla. Add apples; toss well to coat.

Pour into the pie crust, spreading evenly.  Bake at 180°C 35-40 minutes, until crust is golden brown.  Let it rest ~10 minutes; the liquid will firm up.

Add a dollop of whipped cream, and enjoy!

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