Anyone can make Apple Biscuit Pie.
I’ll admit that making pastry is not for everyone, but a basic biscuit dough made with self-rising flour is for everyone because of the countless variations you can invent with self-rising flour, shortening, and liquid.
Apple Biscuit Pie is also a simple teaching tool for kids inspired to bake. First, cut the butter into the self-rising flour and sugar. Cutting just means incorporating the butter into the flour in nice little chunks so that it looks like lumpy cornmeal. Next stir in the liquids. The batter doesn’t have to be smooth because the butter bits will melt and produce a tender cake. Your batter is now ready.
Spread half of the dough into a pie pan. Scatter with the diced apples and sugar. Top with the remaining dough and bake. Serve with whipped cream, or just a nice hot cup of coffee or cold glass of milk. Remember that southern self-rising flour is pre-mixed with baking powder and salt, so it’s the easiest thing to use for all kinds of quick breads.
- 1 1/2 cups self-rising flour
- 1/2 cup plus 1/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1 egg
- 1/2 cup milk
- 3 cups chopped peeled apples
- Heat the oven to 350 F.
- Grease a 9 or 10-inch deep dish pie pan.
- Combine the flour and sugar in a medium mixing bowl. Using a pastry blender, a large fork, or two knives, cut in the butter until the mixture looks crumbly. Add the egg and milk and stir to form a very soft, lumpy dough.
- Spoon half the batter into the bottom of the pie pan and spread it out to cover the bottom completely. Sprinkle the apples over the dough. Sprinkle with 3 tablespoons of the remaining sugar and cinnamon.
- Spoon the remaining dough over the apples, spreading it out with a spatula. Sprinkle the top with the remaining 1 tablespoon of sugar. Bake 50 minutes or until golden brown. Cool slightly and serve in wedges. Serve with whipped cream if you like.