Source: Betty Crocker Cookbook

Mix

• ¾ cup sugar
• ½ cup flour
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• ½ teaspoon salt

Instructions

Slice 6 large apples and coat with dry mix. Put apples in prepared pie crust. Dot with 1 tablespoon of butter. Seal with top crust and cut vents. Bake at 425° for 40 to 50 minutes or until crust is brown and juice begins to bubble through slits. (You can place aluminum foil around the crusts to prevent them from burning.)

VARIATION: Apple Pizza Pie

Mix

• ¾ cup sugar
• ½ cup flour

Cut In

• 6 tablespoons butter

Set aside. Roll out the dough for two 9″ pie crusts into a pizza pan. Arrange 6 or more apples in concentric circles on the crust, making more than 1 layer if desired. Alternatively, place apples into a prepared pie shell.

Mix

• ½ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• ½ teaspoon salt

Sprinkle apples with sugar mixture. Then top with the crumble crust mixture. Bake at 450°for 10 minutes. Turn down oven to 350° and bake for an additional
30 minutes.

Glenda’s Secrets of Success

1. You can make your own pie crust, but I usually use frozen prepared shells, like Mrs. Smith or Marie Callendar’s Deep Dish. Then I use Pillsbury’s refrigerated crust for the top. Sometimes I make a lattice top for variety.
2. For the pizza pie, I generally use a frozen prepared shell, although the flat crust is more elegant looking. The original pizza pie recipe also calls for sprinkling with 1 cup of shredded cheddar cheese during the last 10 minutes.

“If you want to make an APPLE PIE from scratch, you must first CREATE THE UNIVERSE!” – Carl Sagan