#1146 - French Apple Pie

(by Shirley McNevich)

6 cups sliced tart apples (no peels)
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup milk
2 TBSP softened butter
2 eggs
1 cup white sugar
1/2 cup Bisquick
Crumbs: 3 TBSP butter (cold--NOT softened); 1 cup Bisquick; 1/3 cup Domino's dark brown sugar (packed)

Wash, peel, core and slice apples. In a large bowl add apples, cinnamon and nutmeg--stir. Pour the apples into a 10" x 1.5" pie plate (greased). In a blender add milk, 2 TBSP butter, eggs, white sugar and 1/2 cup Bisquick--turn blender on high for 15 seconds. Pour milk mixture over the apples in the pie plate. In a separate bowl add 3 TBSP butter, 1 cup Bisquick and brown sugar--cut in the butter using two knives until it makes crumbs. Sprinkle crumbs on top of the pie. Place the pie on a cookie sheet to catch drips. Bake at 325 degrees for 55-65 minutes--test with a knife for doneness.

#333 - Easy Apple Crisp

(by Shirley McNevich)

6 cups sliced tart apples, peeled or not depending on your preference
1 cup sifted flour
1 cup white sugar (if apples are not tart, use only 1/2 cup white sugar)
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/3 cup melted butter
1/2 tsp. ground cinnamon

Butter an 8-inch square baking dish and arrange sliced apples in the bottom of it. In a bowl using a spoon, combine flour, white sugar, baking powder, salt, and egg--blend well. Sprinkle this mixture over apples. Drizzle melted butter evenly over crumb mixture. Sprinkle the top with cinnamon. Bake at 350 degrees for 30 to 40 minutes. Serve warm (preferably with vanilla ice cream).