Crockpot Apple Pie
8 Cups Of Fresh Skinless Chopped Green Apples
1 1/2 Cup Of Bisquick Pancake And Baking Mix
1/3 Cup Of Firmly Packed Dark Brown Sugar
1 Tablespoon Of Pure Mexican Vanilla Extract
1 Teaspoon Of Freshly Ground Cinnamon
1/2 Teaspoon Of McCormick Allspice
3/4 Cup Of White Superfine Cane Sugar
1/4 Teaspoon Of Freshly Ground Nutmeg
3/4 Cup Of Cold 2% Milk
1/3 Cup Of Real Unsalted Softened Butter
2 Large Fresh Whole Eggs
Serving Size 8
511 Calories Per Serving
17 Grams Of Fat
To get this crockpot apple pie recipe started, please take out large sealable mixing bowl, and then add in the fresh skinless chopped green apples, freshly ground cinnamon, allspice, and freshly ground nutmeg. Seal the bowl with a lid, and then toss the ingredients vigorously until the fruit is evenly coated with the spices.
Next take out your crockpot, and then lightly grease the inside of it with butter. Pour into the crockpot the seasoned apples. Using the now empty mixing bowl, add in the cold 2% milk, half of the real unsalted softened butter, white superfine cane sugar, large fresh whole eggs, pure Mexican vanilla extract, and half a cup of Bisquick pancake and baking mix. Stir these ingredients together until they form an even mixture, then pour the mixture into the crockpot over the top of the apples.
Again using your now empty mixing bowl, add in the remaining portion of Bisquick pancake and baking mix, firmly packed dark brown sugar, the remaining portion of butter, and then stir until you have a crumbly topping. Spoon the topping into the crockpot, which will form the third pie layer.
As a side note, do not at any time stir the ingredients together, you want three separate pie layers within the crockpot.
You are now ready to cook the pie, so place your crockpot on low, and cook the dessert for six to seven hours, or until the apples are tender and juicy.
Serve the pie hot with one scoop of ice cold vanilla ice cream.