Prep Time 30m
Cook Time 80m
Ready Time 180m
Yield 8 servings

  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/3 cup Crisco® All-Vegetable Shortening
  • 2 to 4 tablespoons ice water
  • 1/3 cup sugar
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 cups peeled and sliced baking apples, like Fuji or Jonagold
  • 1 tablespoon lemon juice
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1/3 cup old-fashioned rolled oats
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
  • OR 2 tablespoons Crisco® All-Vegetable Shortening
Preparation Directions
  • Step 1For crust: BLEND flour and salt in medium bowl. Cut in shortening with pastry blender until coarse crumbs form. Add water, one tablespoon at a time, stirring with a fork until moist enough to hold together. Roll out dough two inches wider than pie plate and place in 9-inch pie plate. Flute edges. Heat oven to 375°F.
  • Step 2For filling: COMBINE sugar, flour, cinnamon, nutmeg and salt in large bowl until blended. Add apples and lemon juice, mixing until evenly coated. Fill prepared pie crust.
  • Step 3For streusel topping: STIR flour, rolled oats, sugar and cinnamon in medium bowl. Cut in shortening with pastry blender. Sprinkle evenly over top of apples. Cover with foil.
  • Step 4Bake 1 hour. Remove foil, continue baking an additional 20 to 25 minutes or until streusel is golden brown and filling is bubbly.
doughboy doughboy

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