Crock Pot Apple Pie

Crock Pot Apple Pie As I say goodbye to summer, canning my last peaches and putting away my beach towel, I am excited to take out one of my favorite fall tools.   

The crock pot. Sitting quietly, waiting to be warmed up for the fall season now before me. I must admit I will miss the long days of summer and the “glamping"  at Baileys, Weddings, Camp outs, berries on the vine, warm summer nights. 

In  Fall, we have the cool coastal breezes blowing, apples on the trees, color starting to appear. All is not lost, just time to slow things down. We are about to harvest the bounty before us, I will go apple picking! Our little orchard produces some of the best apples, we have a variety here that dates back to the turn of the century, when Theo. Bailey planted them.  

We are so fortunate to have clean artesian springs on the place, that seasonally water the fruit trees and berry patches.   It seems as though mother nature keeps an eye on things here on earth. As you know California is in a drought, our crop this year is small but plentiful, and if it looks like the trees cannot sustain the fruit they will drop all the fruit, recycle and start again next year. Amazing.  I get the dessert, literally. Enjoy!


My recipe for Fall -  Crock Pot Apple Pie, Layered Delight

Toss 8 apples, peeled and sliced in a large bowl with
1 ¼ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg

Place apple mixture in a lightly greased slow cooker.In a bowl combine the following ingredients:

¾ cup milk
2 tablespoon softened butter
¾ cup sugar
2 eggs
1 teaspoon vanilla
½ cup Bisquick

Pour this mixture over apples in the slow cooker.

1 cup Bisquick
1/3 cup brown sugar

Cut 3 tablespoons cold butter in the above mixture until crumbly.
Sprinkle the above mixture in the slow cooker on top of pie mixture. Cover and cook on low for 7 hours.

Most slow cooker deserts are cooked in smaller crock-pots, but this dessert works well in a 6 quart slow cooker.
Terri Bailey