thatmom’s country crispy apple pie

This is my favorite time of year to bake and I love trying new recipes as the weather turns cooler.  Apples are being harvested everywhere in Central Illinois right now and a trip to the orchard is on the top of my list for this week.  Yesterday I pulled my old faithful Farm Journal Complete Pie Cookbook off the shelf and looked for a recipe that could make both the apple pie and apple crisp aficionados in my house happy.  Combining the best of two recipes, I came up with this winner! I know you will love it!


Thatmom’s Country Crispy Apple Pie

Pastry for 1-crust pie

½ cup heavy cream or half and half

2 TBS. quick-cooking tapioca

1 c. sugar

½ tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

2 tsp. lemon juice

5 cups peeled, sliced apples

2 TBS. butter


For topping:

1 cup flour

½ cup softened butter

½ cup brown sugar


Arrange crust in pie plate, crimping edges.  Combine cream, tapioca, sugar, salt, spices, and lemon juice in bowl.  Add thinly sliced apples and toss to mix.  Spoon half of mixture over crust, dot with butter, and spoon in rest of apples. Combine flour, brown sugar, and softened butter until crumbly and sprinkle over pie. Bake at 400 degrees (or 375 if using glass pie plate) for about 50 minutes or until apples are tender and crust is golden brown. Pie will become firmer as it cools.


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