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.