I 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
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:
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!