With Desserts being posted today, I felt the need to share an All-Time favorite dessert of our family. My sister-in-law gave me this Apple Pie Shortcake recipe years ago. It is one of the recipes my kids would always look forward to eating at their Aunt Becky’s. We always have the regular pies for Thanksgiving (pumpkin and pecan), but instead of doing an apple pie we make this. The mix of the flaky crust, the melt in your mouth goodness, you really can’t go wrong!
2 Pie Crust – room temperature
7-8 C. Apples
1 1/2 – 2 C. Sugar
1 1/2 tsp. Cinnamon
4 Tbsp. Flour
2 Sticks Butter
2 C. Powdered Sugar
3 Tbsp. Butter
1 1/2 tsp. Vanilla
4 Tbsp Milk
Make sure your crust is room temperature. Spread it on your baking pan.
Spread the apples all over and then sprinkle the mixed cinnamon, sugar and flour over the apples.
Dot the butter all over. Roll out the remaining pie crust and place over all.
After baking, while still hot, mix up the icing and spread over the cake.
Finish by sprinkling cinnamon sugar over the cake. This is great served cold or warm.
- 2 Pie Crust
- 7-8 C. Sliced Apples
- 1 1/2-2 C. Sugar
- 1 1/2 tsp. Cinnamon
- 4 Tbsp. Flour
- 2 Sticks Butter
- 2 C. Powdered Sugar
- 3 Tbsp. Butter
- 1 1/2 tsp. Vanilla
- 4 Tbsp. Milk
- Spread pie crust out in a jelly roll pan. Spread sliced apples evenly. Mix flour, sugar and cinnamon. Pour mixture over apples. Dot butter evenly over all. Cover with remaining pie crust. Make slits in top crust for venting.
- Bake at 350 for 45 minutes to 1 hour.
- Spread icing over top and sprinkle with cinnamon sugar.
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