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Pat-In-Pan Crust:
Apple filling:
Streusel topping:
Make Pat-In-Pan Crust:
Make Apple Filling:
Streusel topping:
Sometimes, I add raisins or blueberries to the apples for a slightly different pie.
Poster's Notes:
Posted by Simone Greenbaum
Nutritional Info Per Serving: N/A
1-1/2 cups unsifted flour
2 tsp. sugar
1 tsp. salt
1/2 cup oil
2 tablespoons milk (I use pareve Coffee Rich)
6 cups sliced apples
3/4 cup sugar
2 tbsp. flour
3/4 tsp. cinnamon or nutmeg
1 tbsp. lemon juice
2 tbsp. margarine
1 cup unsifted flour
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
1/2 cup margarine
Combine flour sugar and salt. Add oil and milk, mix well and pat in a 9" pie pan, fluting the edge if desired. Fill with desired filling and top with streusel topping. Bake in preheated 425°F oven for 40 to 45 minutes.
Combine fruit and rest of ingredients. Toss lightly to mix. Pour into pastry lined pie pan. Dot with margarine and sprinkle with streusel topping. Bake in preheated 425°F oven for 40 to 45 minutes.
In mixing bowl, combine flour sugar and cinnamon. Cut in margarine until crumbly. Sprinkle on apple pie and bake as directed.
I have been making this pie crust for many many years. When we lived in Forest Hills, NY back in the late 70s my friend gave me The Pillsbury cookbook and in it it has the Pat-In-Pan Crust. It is very easy to make, takes just about 5 minutes and tastes like you've spent hours working on it.