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Deep Dish Apple Pie
5 or 6 medium peeled, sliced cooking apples
1/2 cup sugar
2 to 3 tablespoons water
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon lemon juice
1 cup buttermilk biscuit mix (Bisquick or other brand)
2 tablespoons sugar
1/2 cup milk
Cinnamon
Sugar
Cream
In a 2-quart glass 12-by-7-inch baking dish (we used a 10-inch square Corningware dish), combine apples, sugar, water, flour, cinnamon, allspice, cloves and lemon juice. (It's easier in a separate bowl.) Cook on high, covered, 4 to 5 minutes until apples are crisp-tender (ours took 2 additional minutes), stirring halfway through cooking time. Prepare topping while cooking apples by combining biscuit mix, sugar and milk and stirring lightly with a fork. Drop by small spoonfuls onto hot apple mixture. Sprinkle evenly with sugar and cinnamon. Cook, covered with wax paper, 2 to 3 minutes. Remove cover, rotate dish 1/4 turn, and cook on high 2 to 4 minutes. Let sit 5 minutes. Serve with cream.
Serves 4 to 6.
Note: Ground sugar and cinnamon can be blended to sprinkle over pie crusts to add additional color. Serve pie warm for added flair. Heat each serving 15 seconds. Ice cream can be heated with the pie serving, if desired.
Sunday, May 28, 2000
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