Dutch Apple Pie

You Will Need

1 package Calhoun Bend Mill Apple Crisp Mix
3-4 medium to large Fresh Apples (about 1-1/2 lbs) peeled, cored and sliced into thin wedges OR 1 can (20 to 24 ounces) of Apple Pie Filling OR Canned Sliced Apples
5 Tbsp. Butter or Margarine, melted (4 T for the Apple Crisp and 1 T if using FRESH Apples) 1 Tbsp. Sugar (if using FRESH Apples) 


  1. Coat 3 cups of thinly sliced FRESH apples with 1 Tbsp. of melted butter and 1 Tbsp. of sugar (this step not required if using pie filling OR canned sliced apples)
  2. Pour your choice of coated FRESH apples OR pie filling OR canned sliced apples into an unbaked pie shell.
  3. Combine remaining 4 Tbsp. of melted butter with crisp mix until crumbly. Sprinkle mixture evenly over apples.
  4. Bake at 350°F for 45-55 minutes or until bubbly and golden brown. Serve warm. If desired, top with ice cream or whipped cream.

Tasty Variations

• Use your choice of fresh or canned fruit pie filling in place of apples.

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