By Julie Rothman, For The Baltimore Sun
5:51 PM EDT, September 14, 2012
Debbie Housden from Baltimore was looking for a recipe for an apple crisp that she said was published in the Sunpapers at least 10 years ago. She said the crisp was made with apple pie filling instead of apples and used corn flakes in the topping. Diane Crupi from Bend, Ore., sent in a photocopy of a recipe for an apple crisp that almost certainly is the one that Housden was in search of. Unfortunately, the clipping is not dated, nor does it she say where it was clipped from, but I can tell by the way it is formatted that it is an old Recipe Finder column.
The original recipe tester, Laura Reiley, commented, "this really is a no-fuss dessert." She goes on the say that "the whole thing took me about 10 minutes to put together, and the results were a classic apple crisp. Very homey and cinnamony." I'll admit I was a little reluctant to make an apple crisp with apple pie filling instead of fresh apples, but once I tasted this one, I had no problem with it. It was absolutely delicious thanks to the buttery and slightly crunchy crust, and it was truly a snap to make. Now that I know it tastes so good, I might try making one with cherry pie filling next. After all, the best crisps are really more about the topping than the filling, and this one would be hard to beat.
Agnes Todd from South Bend, Ind., is looking for a recipe for a Pineapple Cream Pie like the one her sister used to make. Her sister no longer has the recipe but they know that the pie had a graham cracker crust and that the filling included canned pineapple, cream cheese, instant lemon pudding and some other ingredients that they cannot recall.
Sally Koons from Shenandoah, Pa., would like to have the recipe for the Spinach Pie that is sold at Grauls market in Cape St. Claire. It is made with tubular pasta, garlic, spinach, and topped with tomato. She thinks there is probably mozzarella cheese in it as well and a cream sauce of some kind.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278 or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Makes: 9 servings
3/4 cup Kellogg's Corn Flake Crumbs (see note)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup firmly packed brown sugar
1/3 cup chopped nuts
1/2 cup butter or margarine, softened
1 can (1 pound, 4 ounces) apple pie filling
1 tablespoon lemon juice
1 teaspoon ground cinnamon
For the topping, mix together the first six ingredients. Set aside. In an ungreased 8x8x2-inch glass baking dish, stir together remaining ingredients. Spread evenly in dish. Crumble topping evenly over apples. Bake in oven at 400 degrees about 30 minutes or until topping is crisp and lightly browned. Serve warm or cooled with ice cream or whipped topping.
Note: The Kellogg Co. makes Corn Flake Crumbs, but regular Corn Flakes may be crumbled for this recipe.
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