Serves: 7
Total Calories: 441
Prep time: n/a
Cook time: 1 hour
Total time: 1 hour

7 Granny Smith apples, pared and thinly sliced
pinch of cinnamon
pinch of nutmeg

Custard:
2 eggs
1 cup sugar
1/2 cup Original Bisquick®
3/4 cup milk

Crumble:
1 cup Original Bisquick®
1/3 cup brown sugar
1/2 cup chopped walnuts
3 tablespoons butter (hard)
heavy cream

Butter a 10-inch pie plate. Sprinkle the sliced apples with cinnamon and nutmeg, and mix together. Place the apples in the pie plate.

For Custard:
Beat together the ingredients for the Custard, and pour it over the apples.

For Crumble:
Mix together the ingredients for the Crumble, and cut in the butter. Sprinkle this over the apples, and press down lightly. Bake in a preheated oven at 325° for 1 hour. Serve with whipped cream.


Refrigerate pies containing eggs (pumpkin, custard, cream pies); however, they don’t freeze well. Fruit pies can be kept at room temperature or stored in frig, loosely covered, for two days. You can freeze a baked fruit pie up to four months. Freeze uncovered till frozen, then wrap tightly and return to freezer. To serve a double-crusted fruit pie, unwrap and thaw at room temperature one hour; heat pie at 375° on the lowest oven rack 35–40 minutes.

Nutritional Facts:

Serves: 7
Total Calories: 441
Calories from Fat: 139

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