The trick: The flaky crust "miraculously" forms while the pie cooks. FILLING: 2 lg. tart cooking apples (such as Granny Smith), peeled, cored, and sliced (about 3 c.)
1/2 c. dark raisins
2 tbsp. grated lemon peel
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
2 lg. eggs
1 c. granulated sugar
1/2 c. buttermilk baking mix
3/4 c. milk
2 tbsp. butter, melted STREUSEL TOPPING: 1 c. buttermilk baking mix
1/2 c. chopped walnuts
1/3 c. light brown sugar, firmly packed
1/4 c. butter, melted
1 pt. vanilla ice cream (optional) Prepare Filling: Heat oven to 350 degrees. In 8 inch square baking dish, combine apples, raisins, grated lemon peel, cinnamon, and nutmeg. In blender, combine eggs, granulated sugar, 1/2 cup baking mix, milk, and 2 tablespoons melted butter; process at low speed about 1 minute to blend well. Pour batter over apples in dish; set aside. Prepare Streusel Topping: In medium size bowl, stir 1 cup baking mix, walnuts, brown sugar, and 1/4 cup melted butter to mix well; sprinkle evenly over apple mixture in dish. Bake about 55 minutes until puffed and golden and center is set. Serve warm, topping each portion with small scoop of vanilla ice cream if desired. Makes 8 servings. Per serving without ice cream: 335 calories, 5 grams protein, 19 grams fat, 39 grams carbohydrate. |
