Apple Pie with Crumb Topping and a BONUS Recipe, Snappy Pumpkin Dessert

Our favorite apple pie recipe comes from the Taste of Heaven cookbook created by Rockingham Insurance staff in 2006 as a fundraiser for the United Way of Harrisonburg and Rockingham County.

Apple Pie with Crumb Topping

¾ c. sugar

¼ c. all-purpose flour

½ tsp. cinnamon

1 dash salt

6 c. apples, thinly sliced

1 c. all-purpose flour

½ c. butter, firm

½ c. brown sugar, packed

Heat oven to 425°. Stir together sugar, flour, nutmeg, cinnamon, and salt and mix with the apples. Place into pastry-lined pie pan. For the topping – Mix flour, butter, and brown sugar until crumbly. Cover the apples in the pie pan. Bake for 40-50 minutes. Cover topping with foil for the last 10-15 minutes if it browns too quickly.

BONUS Recipe, Snappy Pumpkin Dessert

2½ c. finely crushed gingersnaps (about 40 cookies)

½ c. butter or margarine, melted

1 (8-oz.) pkg. cream cheese, softened

½ c. confectioners sugar

2 T. milk

Topping: Follow the next ingredients listed

3 c. cold milk

2 3.4 oz. pkgs. instant vanilla pudding mix

1 (15-oz.) can solid-pack pumpkin

2½ tsp. pumpkin pie spice

2 c. whipped topping

additional whipped topping, optional

Combine gingersnap crumbs and butter; press into an ungreased 13 x 9 x 2 inch baking pan. Bake at 325° for 10 minutes. Cool. In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy. Spread over the crust. In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired. Yield 12-15 servings.

We’re thankful for you, and we hope you enjoy these recipes. Wishing you the Happiest of Holidays.