Apple Crisp

Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Preheat oven to 350 degrees.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

I didn't use the pecans but they would be good, or any nuts.

Dutch Apple pie

Ingredients:
1 your favorite homemade pie crusts or 1 ready-made pie crust
5 1/2 cups peeled cored sliced cooking apples
1 Tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 Tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Topping:
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter or 1/3 cup margarine, room temperature

Directions:
Preheat oven to 375°F.
Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.
Pile into crust.

Prepare topping:.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.

Sprinkle evenly over apples.

Bake at 375°F for 50 minutes.

Key Lime Pie

Ingredients

Crust:

• 2 cups graham cracker crumbs
• 1/4 cup firmly packed brown sugar
• 1/2 cup butter, melted

Pie:

• 1 cup heavy whipping cream
• 1/2 cup sugar
• 1 (12-ounce) can sweetened condensed milk
• 3/4 cups key lime juice
• 1 tablespoon key lime zest
• 1 pint half-and-half
• Fresh lime slices. for garnish

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.

In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half-and-half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.

Thanks - Paula Deen

Excellent Pie with great Lime flavor! They won't believe you made it yourself!!!