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    You are in: Home / Recipes / Country Apple Crisp Pie Recipe
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    Country Apple Crisp Pie

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 28, 2009

      This is soooo delish! I couldn't fit 7 sliced apple in one pie, so had to adjust the recipe for that but otherwise OMG I love apple crisp but have a texture problem with apple pie (if it's slimy) and this is the perfect combo. Love it! I'm making it for my family thanksgiving tomorrow. Thanks for a great recipe!!

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    • on September 23, 2012

      Yummy and easy! Recipe is more then enough for two pies.

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    • on October 19, 2010

      This recipe turned out really nicely. I edited it to make it gluten-free by substituting GF all-purpose four mix for the flour, quinoa flakes for the oats, and GF pie shells from Whole Foods. I also tossed the apple slices (Jonathan apples) in a bit (~ 1/2 tsp) of lemon juice. Like a couple of others I chose nutmeg of the 3 spice alternatives. Since others had said that the filling was enough for two pies, I made two pies (one to eat, one to freeze for later) but it wasn't QUITE enough, so I sliced two pears and added them to the apples. This was a wonderful treat, not too sweet though because of the walnuts. I may try adding just a touch of vanilla to the apples next time. I actually really liked the apple/pear mixture and will continue to add those in.

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    • on July 25, 2008

      Delicious! We loved the walnuts and chewy topping in this pie. I used Braeburn apples and added 2 tsp. lemon juice to prevent them from turning brown. Also, I used regular old fashioned oats and 1/4 tsp. allspice, 1/4 tsp. nutmeg, and 1/4 tsp. ground cloves. I baked this in a 10" deep pie plate for 1 hour. My family loved this and gave it 2-thumbs up. Thank you for sharing.

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    • on February 29, 2004

      Yummy! I also chose nutmeg of the three spices, and used a store purchased pie shell. There was too much pie filling for the shell, so I had to use two shells. I would recommend using a deep dish shell, using less apples or plan on making two pies. The pie was great with ice cream. The author should add that the apples must be peeled.

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    • on November 13, 2003

      This was very, I mean very good. I love apple crisp and apple pie, so I got both all in one. I followed the recipe as stated. Nutmeg was my spice choice of the three listed. I can see this being made many time during apple season. I do believe that I used Ida Reds and I used a store purchased pie shell. Thank you Makarios309 for posting this recipe.

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    Nutritional Facts for Country Apple Crisp Pie

    Serving Size: 1 (245 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 499.8
     
    Calories from Fat 205
    41%
    Total Fat 22.8 g
    35%
    Saturated Fat 9.7 g
    48%
    Cholesterol 30.5 mg
    10%
    Sodium 234.1 mg
    9%
    Total Carbohydrate 73.2 g
    24%
    Dietary Fiber 6.3 g
    25%
    Sugars 43.5 g
    174%
    Protein 5.1 g
    10%

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