1 tbsp lemon juice
1/2 cup + 2 tbsp biscuit baking mix (such as Bisquick)
1 can (14-oz) sweetened condensed milk
1 1/2 cups water
1/4 cup butter, softened
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Crumb topping- recipe below
Preheat oven to 350 degrees.
Lightly butter a 10-inch pie plate; set aside.
In a bowl, toss the apples with the lemon juice then toss mixture with the 2 tablespoons biscuit mix. Arrange mixture in the prepared pie plate.
In a blender, combine the 1/2 cup biscuit mix, milk, water, eggs, butter, vanilla, cinnamon and nutmeg; blend on low speed for 3 minutes then allow to stand for 5 minutes. Pour the mixture over the apples. Top with the Crumb Topping and bake 35 minutes or until golden brown. Cool before cutting to serve.
Serve with ice cream or whipped cream, if desired.
1/2 cup biscuit mix
1/2 cup firmly packed brown sugar
1/4 cup cold butter
1/2 cup chopped walnuts or pecans
In a small bowl, combine the biscuit mix and brown sugar; cut in the cold butter until crumbly. Stir in the nuts and sprinkle mixture over the pie filling.
Note: Leftovers of this pie should be refrigerated.
Note: File Photo