To make the crisp topping, combine the following ingredients using a mixer or pastry blender:Īnd 1 c. Pour the filling into the crust and gently press it to even it out. To make the filling peel, core, and slice about 12 apples to equal about 10-12 cups. Roll the extra crust edges under itself and crimp the way you’d like it. Use the rolling pin to carefully transport the crust to the pan. You’ll be using a 10×15″jelly roll pan so you want it just a bit bigger than your pan. Use a rolling pin to roll into a large rectangle shape about 12×17″. Dump the mixture onto a large piece of parchment paper (use a bit of extra flour if needed to work with the dough), and gently work with it to form a ball. Pulse until the mixture has clumps the size of peas.Īdd ice water in by Tablespoonfuls JUST until the mixture comes together a bit and when pressed, holds together. (12 T.) butter that is very cold and cut into small cubes. Pulse a few times to combine.Īdd in 3/4 c. What better way to say, “It’s fall and I love you!” than a bar of this goodness? 🙂Ī tender flaky crust holds apple pie at its cinnamon finest and then is covered with apple crisp topping and drizzled with caramel or a powdered sugar glaze.Īnd 1/2 tsp. This lovely pan of yum can be made to serve a crowd or cut in half and made for your family. If Apple Crisp and Apple Pie had a baby and you smothered it with caramel or glaze, this would be the yummy baby.

Apple crisp pie