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Summer days are meant for Strawberry Pie! Bursting with real strawberry flavor and paired with a graham cracker crust, this completely no-bake dessert is delicious! If you love no-bake options, you may also enjoy my Piggy Pie Dessert and Blueberry Heaven Dessert!

Strawberry Pie

When I found this recipe in my grandma’s recipe box, I knew I had to try it. And while her original recipe called for a baked pie crust and tasted amazing, I wanted to make something that didn’t involve the oven. I think the few simple changes I made to this sweet pie made with all real ingredients are up to her high standards!

Real Ingredients, Great Pie

A quick scan of the ingredients will show you that there is no gelatin, no jello mix! And yes, you can still get a delicious strawberry pie without them.

  • strawberries
  • sugar
  • cornstarch
  • water
  • graham crackers
  • butter

This recipe does use quite a lot of strawberries. Three quarts to be exact! Three quarts equals 6 pints. One pint equals just shy of a pound, depending on the size of the strawberries. I puree most of the strawberries in the blender and reserve about 1 quart (2 pints) to remain fresh in the pie. A good tip is to pick the freshest looking strawberries to be cut up for the filling and use the rest for the puree.

I don’t recommend frozen strawberries for this recipe. Well, at least not for the fresh whole strawberries that are added to the filling. If you use frozen for the puree, you will need 3 cups of puree, so about 5 cups of thawed strawberries.

Perfect Graham Cracker Crust

Just two ingredients for the best crust:

  • graham crackers
  • butter

You may notice that I did not add sugar to the ingredients. We found that for this pie specifically, it wasn’t needed. There is enough sweetness is those strawberries! However, if you would like to add sugar you can add 2 tablespoons of granulated sugar.

Super Red Strawberry Pie?

Grandma actually added red food color to hers to make it super red. I tried that and didn’t notice a huge difference in the color, but it did pop a bit more, visually speaking. For this recipe, I opted to leave it out. If you are presenting this to guests and want to make sure your presentation is perfection, feel free to add a couple of drops of red food coloring.

The Perfect Size Pan
The first time I made grandma’s recipe it called for a 7-inch pie pan. This meant it was a MILE-HIGH Strawberry Pie! However, as a family, we decided that we loved the filling to crust ratio much better in a 9-inch pie pan. This is the reason this pie looks a bit thinner than you would normally see.
If you are hell-bent on a tall pie, try these tricks!
  • Add more whole strawberries to the filling after it is pureed.
  • Use the smaller size pan, such as 7-inch.
  • Increase the filling ingredients by half. So instead of 1 1/2 cups of sugar use 2 1/4. Use 2/3 cups cornstarch and 1 1/3 cups water.
If you try any of those things you will have a mile-high pie!

Real Strawberry Pie

Tastes just like grandma's only it's NO BAKE!

Strawberry Filling
  • 3 quarts fresh strawberries, (quartered and divided)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2/3 cup water
Crust
  • 1 1/2 cups graham cracker crumbs, (about 10 crackers)
  • 4-6 tablespoons melted butter
  • whipped topping ((optional garnish))
Strawberry Filling
  1. Hull and 2 quarts of strawberries and add to a blender. Puree until fine.
  2. In a large saucepan, combine the strawberry puree, sugar, cornstarch, and water.
  3. Bring to a low boil over medium heat (until it just starts to bubble) until sauce thickens, about 5 minutes. (You will notice when it changes consistency.)

  4. Remove from heat and add remaining chopped strawberries and stir well. Prepare graham cracker crust while this is cooling a bit.

Crust
  1. Add 4 tablespoons of melted butter to graham crackers crumbs and using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If it seems to be dry at all, add remaining 2 tablespoons of melted butter and mix again.

  2. Pour the graham cracker crumbs into a prepared 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to the sides.

  3. Now pour the strawberry mixture into the pie dish with the graham cracker crust and refrigerate for at least 3 hours.

  4. Top with whipped topping before serving. (optional)

PLEASE NOTE! I forgot to show me adding the sugar in the video.

The written recipe is correct, so please make this Strawberry Pie based on the written recipe!

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I Am Baker | Pies & Tarts by Autumn Maring - 8M ago

This Pumpkin Slab Pie with homemade Cinnamon Pie Crust is a great way to incorporate your favorite dessert into any gathering! If you are looking for something smaller be sure to try my Pumpkin Pie Recipe. Do you love slab pies? Check out my Apple Crisp Cheesecake and Pumpkin Cheesecake slab pie combo!

Pumpkin Slab Pie

This recipe is a dream come true if you want an EASY way to prepare pumpkin pie for a big group of people! A wonderfully flavorful recipe paired with a homemade NO CHILL cinnamon pie crust is the stuff dreams are made of. I can’t think of anything better when I am planning a big get together like Thanksgiving! I used my favorite McCormick Ground Cinnamon spice to make this Pumpkin Slab Pie perfect in every way. Choosing the right spices matter, and you will never go wrong with McCormick.

What is a Slab Pie?

If you are anything like me, the name itself might have made you raise an eyebrow. But simply put, a slab pie is just a shallow pie made in a rectangular, rimmed baking sheet. In other words, it’s a bigger version of a traditional pie. One of my favorite things about a slab pie is that it’s big enough to feed a crowd, which makes it perfect for your holiday table!

The recipe below of for a Pumpkin Slab pie in a 10×15 inch pan. However, I wanted to share something special with you that is twice as nice. Two recipes in one pan!

Cinnamon Pie Crust

First I started off with a pie crust that fits a 10×15 pan. The beauty of this recipe is not only the flavor (thank you cinnamon!) but the fact that it is NO CHILL. You do not have to chill it at all before using! I love that you can roll out this fabulous crust and immediately prepare your fillings.

Next, I incorporated TWO recipes using cinnamon into my slab pie… making it twice as nice!

I opted for the German Chocolate Slab Pie paired with a Pumpkin Pie. These two recipes work well for a “twice as nice” slab pie duo because they take the same amount of time to bake and are contrasting in flavor. The German Chocolate is wonderfully rich with that dark chocolate and it also has an amazing texture with all of the coconut and chopped pecans. The Pumpkin Pie is smooth, creamy, subtle, familiar, and so comforting. There is something for everyone! Speaking from experience, people will fight over that middle piece with both the German chocolate and pumpkin… it’s a party on their plate!

Recipe for a Pumpkin  and German Chocolate Slab Pie

(Recipe for ONLY Pumpkin Slab Pie below)

CINNAMON PIE CRUST

  • 1/2cup yellow cornmeal
  • 3 cups all-purpose flour, plus extra for rolling out
  • 1 tablespoon granulated sugar
  • 2 tsp McCormick ground Cinnamon
  • 1 cup (2 sticks or 226g) grams very cold butter, cut into cubes
  • 2 teaspoons white vinegar
  • 2 large eggs
  • 1/4 cup ice cold water

GERMAN CHOCOLATE SLAB PIE

  • 4oz semi-sweet or dark chocolate (not milk chocolate!)
  • 1/4 cup(63) unsalted butter
  • 1can (12 oz) evaporated milk
  • 1 1/2cups (300g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/8tsp salt
  • 4 egg yolks
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup pecans, chopped

PUMPKIN SLAB PIE

  • 1 can pumpkin puree
  • 3 eggs
  • 1 cup (200g) granulated sugar
  • 1 tablespoon McCormick Pumpkin Pie Spice
  • 1 cup evaporated milk
INSTRUCTIONS
  1. Heat oven to 375°F.

PIE CRUST
  1. Add the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses.

  2. Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.

  3. Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan.  About 1/8-1/4 inches thick is best.

  4. Gently press pie crust into edges of the pan and cut off any excess dough. (Repair any tears with excess dough.) Use excess dough to build a “dam” or divider in the center of the pan. This will divide the two pies. Be sure to PRESS DOWN and make sure that there are no gaps between the dam and the dough.

  5. Bake for 8-10 minutes at 350°F, or until dough is set and not raw looking. Set aside.

GERMAN CHOCOLATE SLAB PIE
  1. In a medium saucepan, heat chocolate and butter over low heat until melted and smooth.  Remove from heat and gradually whisk in milk.

  2. In a medium bowl, mix sugar, cornstarch, and salt.

  3. Pour filling into prepared pie crust. One half will be German chocolate, the other half will be the pumpkin. Sprinkle pecans and coconut over the German chocolate.

PUMPKIN SLAB PIE
  1. In a medium bowl, combine pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk, whisk together until smooth.

  2. Pour mixture into prepared pie crust. One half will be pumpkin, the other half will be German chocolate.

  3. When both sides of the pan are full, bake 45-50 minutes at 375°F.   Cool completely on cooling rack (about 4 hours). Refrigerate if not serving same day.

And here is the recipe for JUST the full Pumpkin Slab Pie.

Pumpkin Slab Pie

CINNAMON PIE CRUST
  • 1/2 cup yellow cornmeal
  • 3 cups (375g) all-purpose flour, (plus extra for rolling out)
  • 2 teaspoons McCormick Cinnamon
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks or 226g) very cold salted butter, (diced into cubes)
  • 2 teaspoons white vinegar
  • 2 large eggs (room temperature)
  • 1/4 cup ice cold water
PUMPKIN FILLING
  • 2 (12 oz each) cans pumpkin puree
  • 6 large eggs, (room temperature)
  • 2 cups (400g) granulated sugar
  • 2 tablespoons McCormick Pumpkin Pie Spice
  • 2 cups evaporated milk
CINNAMON PIE CRUST
  1. Add the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses.
  2. Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.
  3. Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan. About 1/8-1/4 inches thick is best. 

  4. Gently press pie crust into edges of a 10x15inch pan and cut off any excess dough. (Repair any tears with excess dough or roll out again for decorative leaf embellishment)

  5. Bake for 8-10 minutes at 350°F, or until dough is set and not raw looking. Set aside.
PUMPKIN FILLING
  1. In a medium bowl, combine pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk, whisk together until smooth.
  2. Pour mixture into prepared pie crust.
  3. Bake 45 minutes or until pie has turned golden brown and edges of crust are starting to brown. Cool completely on cooling rack (about 4 hours). Refrigerate until ready to serve.

To use premade pie crust:

You will need 2 total pie crusts.

Place a pie crust on a lightly floured surface. Place another pie crust directly on top of that. Roll out the pie crusts until you have a large rectangle, one that fits a 10×15 sheet pan. Trim off any excess crust and repair any tears if needed.

If you want to make decorative leaf embellishments, you will need an additional pie crust.

  • Cut out or use a cookie cutter to get as many leaves as you can with any excess pie dough. 
  • After you have filled the pie crust with your pumpkin pie filling, press the leaves on the rim of the pie shell, as shown in the photo. I had 3 different cookie cutters so I alternated between each design. If you are using one shape just alter how you lay each leaf out. For instance, one slanted slightly in towards the pie then the next slanted slightly out.
  • Brush the leaves with 1 egg that has been slightly beaten. Sprinkle the leaves with raw sugar (a larger grain sugar). Bake the pie as normal. Keep an eye on the crust as you don’t want the leaves to burn. I had a piece of foil ready to go if I saw burning, but didn’t need it with this specific recipe. Every oven is different so keep a close watch on yours.

Love Pumpkin Desserts? Check these out!

Ooey Gooey Pumpkin Cake (a crowd pleaser!)

Pumpkin Earthquake Cake

Pumpkin Snickerdoodles

Pumpkin Cheesecake

Thank you for supporting the brands that support me here at iambaker! I love McCormick products and am so grateful for the ability to share them with you.

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Rich and packed with texture and flavor… this German Chocolate Slab Pie is as easy as it is delicious! (Be sure to check out below how I made this slab pie TWO WAYS!)

German Chocolate Slab Pie

We all know and love the flavors of German Chocolate Pie. Dark, rich chocolate topped with coconut and pecans. This is a pie that everyone around the work loves! But have you ever had it paired with a homemade Cinnamon Pie Crust? If you haven’t, stop what you are doing and try it!

What is a Slab Pie?

If you are anything like me, the name itself might have made you raise an eyebrow. But simply put, a slab pie is just a shallow pie made in a rectangular, rimmed baking sheet. In other words, it’s a bigger version of a traditional pie. One of my favorite things about a slab pie is that it’s big enough to feed a crowd, which makes it perfect for your holiday table!

The recipe below of for a German Chocolate Slab pie in a 10×15 inch pan. However, I wanted to share something special with you that is twice as nice.

Cinnamon Pie Crust

First I started off with a pie crust that fits a 10×15 pan. The beauty of this recipe is not only the flavor (thank you cinnamon!) but the fact that it is NO CHILL. You do not have to chill it at all before using! I love that you can roll out this fabulous crust and immediately prepare your fillings.

Next, I incorporated TWO recipes using cinnamon into my slab pie… making it twice as nice!

I opted for the German Chocolate Slab Pie paired with a Pumpkin Pie. These two recipes work well for a “twice as nice” slab pie duo because they take the same amount of time to bake and are contrasting in flavor. The German Chocolate is wonderfully rich with that dark chocolate and it also has an amazing texture with all of the coconut and chopped pecans. The Pumpkin Pie is smooth, creamy, subtle, familiar, and so comforting. There is something for everyone! Speaking from experience, people will fight over that middle piece with both the German chocolate and pumpkin… it’s a party on their plate!

Recipe for a Pumpkin Slab Pie and German Chocolate Slab Pie:

PIE CRUST

  • 1/2 cup yellow cornmeal
  • 3 cups all-purpose flour, plus extra for rolling out
  • 1 tablespoon granulated sugar
  • 2 tsp McCormick Cinnamon Spice
  • 1 cup (2 sticks or 226g) grams very cold butter, cut into cubes
  • 2 teaspoons white vinegar
  • 2 large eggs
  • 1/4 cup ice cold water

GERMAN CHOCOLATE SLAB PIE

  • 4oz semi-sweet or dark chocolate (not milk chocolate!)
  • 1/4 cup(63) unsalted butter
  • 1can (12 oz) evaporated milk
  • 1 1/2cups (300g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 tsp salt
  • 4 egg yolks
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup pecans, chopped

PUMPKIN SLAB PIE

  • 1 can pumpkin puree
  • 3 eggs
  • 1 cup (200g) granulated sugar
  • 1 tablespoon McCormick Pumpkin Pie Spice
  • 1 cup evaporated milk
INSTRUCTIONS
  1. Heat oven to 375°F.

PIE CRUST
  1. Add the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses.

  2. Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.

  3. Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan.  About 1/8-1/4 inches thick is best.

  4. Gently press pie crust into edges of the pan and cut off any excess dough. (Repair any tears with excess dough.) Use excess dough to build a “dam” or divider in the center of the pan. This will divide the two pies. Be sure to PRESS DOWN and make sure that there are no gaps between the dam and the dough.

  5. Bake for 8-10 minutes at 350°F, or until dough is set and not raw looking. Set aside.

GERMAN CHOCOLATE SLAB PIE
  1. In a medium saucepan, heat chocolate and butter over low heat until melted and smooth.  Remove from heat and gradually whisk in milk.

  2. In a medium bowl, mix sugar, cornstarch, and salt.

  3. Pour filling into prepared pie crust. One half will be German chocolate, the other half will be the pumpkin. Sprinkle pecans and coconut over the German chocolate.

PUMPKIN SLAB PIE
  1. In a medium bowl, combine pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk, whisk together until smooth.

  2. Pour mixture into prepared pie crust. One half will be pumpkin, the other half will be German chocolate.

  3. When both sides of the pan are full, bake 45-50 minutes at 375°F.   Cool completely on cooling rack (about 4 hours). Refrigerate if not serving same day.

And here is the recipe for JUST the full German Chocolate Slab Pie.

German Chocolate Slab Pie

Rich and delicious German Chocolate Pie that feeds a crowd! 

Pie Crust
  • 1/2 cup yellow cornmeal
  • 3 cups all-purpose flour, (plus extra for rolling out)
  • 1 tablespoon granulated sugar
  • 2 tsp McCormick Cinnamon Spice
  • 1 cup (2 sticks or 226g) grams very cold butter, (cut into cubes)
  • 2 teaspoons white vinegar
  • 2 large eggs
  • 1/4 cup ice cold water
German Chocolate Slab Pie
  • 8 oz semi-sweet or dark chocolate ((not milk chocolate!))
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 2 cans (12 oz each) evaporated milk
  • 3 cups (600g) granulated sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 8 egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup pecans, chopped
  1. Heat oven to 375°F.

Pie Crust
  1. Add the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses. 

  2. Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.

  3. Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan.  About 1/8-1/4 inches thick is best.

  4. Gently press pie crust into edges of the pan and cut off any excess dough. (Repair any tears with excess dough.)

  5. Bake for 8-10 minutes in a 10-15inch pan at 350°F, or until dough is set and not raw looking. Set aside.

German Chocolate Slab Pie
  1. In a medium saucepan, heat chocolate and butter over low heat until melted and smooth.  Remove from heat and gradually whisk in milk.

  2. In a medium bowl, mix sugar, cornstarch, and salt.  

  3. Pour filling into prepared pie crust.  Sprinkle pecans and coconut over the top.

  4. Bake 45 – 50 minutes or until puffed and almost set.  Cool completely on cooling rack, about 4 hours.

To use storebought pie crust:

You will need 2 total pie crusts.

Place a pie crust on a lightly floured surface. Place another pie crust directly on top of that. Roll out the pie crusts until you have a large rectangle, one that fits a 10×15 sheet pan. Trim off any excess crust and repair any tears if needed.

Thank you for supporting the brands that support me here at iambaker! I love McCormick products and am so grateful for the ability to share them with the world.

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Are you looking for the BEST Apple crisp? One that is full of flavor and perfected over time to be a NO-FAIL recipe? This is it. My secret? DOUBLE the crisp!

Apple Crisp

If you are anything like me, you always think your recipe is the best. I was convinced that the apple crisp I have been making for the last couple years couldn’t be beaten but was I ever wrong. I tried this recipe last fall and have made it at least 15 times since. It is perfect every single time! It is the ideal combination of rich oat crisp paired with a slightly tart apple (this is important, I will tell you why below) and just the right about of buttery richness. If you are looking for the best apple crisp you have ever tried, look no further.

Brown Sugar Apple Crisp

Most recipes call for all granulated sugar or 1/2 granulated and 1/2 brown. While these recipes are sweet, they lack the depth of flavor that all brown sugar adds. And after you try this apple crisp, you will definitely understand what I mean! I used a light brown sugar, but you can definitely use a dark brown sugar as well. If you don’t happen to have any brown sugar on hand, you can always make your own!

Homemade Brown Sugar
For light brown sugar add 1-2 tablespoons of molasses to 1 cup of granulated sugar. For dark brown sugar add 3-4 tablespoons to 1 cup of granulated sugar. I like to mix up a big batch in my food processor but you can also mix by hand if you prefer.

Oat Mixture

As you can see I use brown sugar in the apple coating as well as the oat mixture. But let’s talk about the butter because that is equally important! I like to use a good quality butter like Challenge Butter. It’s churned daily from two natural ingredients: the freshest 100% real pasteurized sweet cream and salt. That’s it! The taste is pure, and the flavor is consistent, which is extremely important in baking.

One thing that makes this recipe unique is that the oat mixture is used on the top AND the bottom. The amazing thing about this layer is that it changes depending on how long you bake the crisp.

If you bake at 375°F for 35 minutes, the bottom oat mixture will be slightly caramelized and gooey while the top will be perfect crispy deliciousness.

If you bake at 375°F for 45 minutes, the bottom oat mixture will be crispy throughout. The top will be darker, but if you prefer a less dark crispy top you can add a foil tent to the crisp after 35 minutes.

Best Apples to Use in an Apple Crisp

It is important to use tart apples in order to get that tang that contrasts well with the buttery topping in an apple crisp. Honeycrisp (they are crisp and juicy with a honey-sweet and tart flavor) or Granny Smith (they are crisp and very sour) are my top two favorites. The Honeycrisp was developed right here in Minnesota. #proudMinnesotan Either of those apples is ideal, but you could also do a combination of the two. Some folks in my extended family love to do a combination of a sweet apple (like Golden Delicious) and a tart apple. When we sampled this version we did enjoy it but found that the leftovers did not reheat as nicely as the version will all tart apples. (they were mushier than we liked)

This recipe calls for 10 cups of apples after they are peeled and sliced. I found this to be anywhere from 7-9 apples depending on the size. When preparing this recipe I like to wait until the very last moment to peel and cut my apples as I want them to stay as crisp as possible. And whatever you do, don’t skip the peeling!

Apple Crisp

Apple Mixture
  • 10 cups Granny Smith apples (peeled, cored and sliced)
  • 1 cup (200g) brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
Crisp Mixture
  • 2 cup (180g) quick-cooking oats
  • 2 cup (250g) all-purpose flour
  • 2 cup (400g) packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks, 226g) Challenge Butter (cubed while cold)
  1. Preheat oven to 350°F. Prepare a 9×13 pan with baking spray or coating with butter.
Apple Mixture
  1. Place sliced apples in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of apple is covered in the sugar mixture. Set aside.

Crisp Mixture
  1. Combine the oats, flour, brown sugar, baking powder, and baking soda together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups. 
  2. Spread 3 cups over the bottom of your prepared pan and press flat. Pour the apple mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the apples and bake uncovered at 350°F for 35-45 minutes.



Thank you for supporting the brands that support use here at iambaker! It has been a dream of mine to partner with Challenge Butter and I am just thrilled to be able to share a product that I love and use!

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