sketch of Bob above the Apple Pie With Shredded Wheat Crust And Topping recipe.

APPLE PIE WITH SHREDDED WHEAT CRUST AND TOPPING
(Gloria Pitzer)


1/4 lb. butter, melted
1/2 c. sugar
6 regular sized shredded wheat biscuits
Pam-sprayed (7x11 inch or 8x12 inch) oblong dish

Mix melted butter with sugar and set aside. Put shredded wheat through blender to tiny crumbs and add to butter/sugar mixture til completely moistened and can be patted out evenly over bottom only of prepared oblong dish. Set aside. Peel and slice over the crust about 7 medium apples or enough of them to fill the dish within 1 inch of the rim of it. Drizzle apples with 1/2 c. apple juice. Set aside while you prepare topping.

APPLE PIE TOPPING:

Into blender put 2 shredded wheat biscuits, 1/2 c. Bisquick, 1/2 c. sugar and 1 T. cinnamon on high speed til quite fine. Sprinkle evenly over apple slices. Drizzle it evenly with 1/2 c. melted butter and bake in a 375° oven about 45-50 minutes or til apples are tender and topping is browned and crispy. Cut into squares or spoon into dessert dishes while warm. Refrigerate leftovers sealed in foil to warm up in microwave oven briefly before serving again. Freezes well.
(serves 8)


Apple Pie With Shredded Wheat Crust And Topping recipe is published in our July, 2000 Menu Minder.