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Apple Pie, Pat-in-Pan Crust (D/P, TNT)
Source: The Pillsbury cookbook
Yield: 1 9" pie

Pat-In-Pan Crust:
1-1/2 cups unsifted flour
2 tsp. sugar
1 tsp. salt
1/2 cup oil
2 tablespoons milk (I use pareve Coffee Rich)

Apple filling:
6 cups sliced apples
3/4 cup sugar
2 tbsp. flour
3/4 tsp. cinnamon or nutmeg
1 tbsp. lemon juice
2 tbsp. margarine

Streusel topping:
1 cup unsifted flour
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
1/2 cup margarine

Make Pat-In-Pan Crust:
Combine flour sugar and salt. Add oil and milk, mix well and pat in a 9" pie pan, fluting the edge if desired. Fill with desired filling and top with streusel topping. Bake in preheated 425°F oven for 40 to 45 minutes.

Make Apple Filling:
Combine fruit and rest of ingredients. Toss lightly to mix. Pour into pastry lined pie pan. Dot with margarine and sprinkle with streusel topping. Bake in preheated 425°F oven for 40 to 45 minutes.

Streusel topping:
In mixing bowl, combine flour sugar and cinnamon. Cut in margarine until crumbly. Sprinkle on apple pie and bake as directed.

Sometimes, I add raisins or blueberries to the apples for a slightly different pie.

Poster's Notes:
I have been making this pie crust for many many years. When we lived in Forest Hills, NY back in the late 70s my friend gave me The Pillsbury cookbook and in it it has the Pat-In-Pan Crust. It is very easy to make, takes just about 5 minutes and tastes like you've spent hours working on it.

Posted by Simone Greenbaum

Nutritional Info Per Serving: N/A