Cook3 hrs 10 mins
A Pillsbury Bakeoff Recipe from Lola Nebel of Cambridge, MN. Sounds like a nice alternative to the traditional apple pie. Perfect for holiday baking.
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 cup granulated sugar
- 1 egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 5 cups sliced peeled granny smith apples (5 medium)
- 1 pillsbury pet-ritz frozen deep dish pie shell
- 1⁄2 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1⁄4 cup packed brown sugar
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 cup firm butter
- 1⁄2 cup whipping cream
- 1 tablespoon powdered sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla
- Heat oven to 400°F Place cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
- In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into crust-lined pan.
- In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.
- Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.
- In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.