Apple Crisp Pie - sounds so yummy yet so time consuming. Far from it! This dessert only took me about 20 minutes to make, including 10 minutes to chill the pudding layer. Sandra Lee definitely has a knack for semi-homemade desserts. Delicious treats without sweating it out in the kitchen for hours.
It starts out with a store bought graham cracker crust (I used the Keebler reduced fat version). The first layer is vanilla pudding with a little cinnamon kick, followed by a layer of canned apple pie filling, topped off with crushed Nature Valley granola bars. Slicing and serving it seemed a little more difficult because it turned out to be more on the cobbler side than an actual pie slice, but it all tastes the same, right!!
I loved the cinnamon-y apple taste with the creamy pudding. The only thing I have to critique is that I prefer apple pie served warm, but this pie has to be served cool because of the pudding. The flavors worked well together though, so it was worth it.
Apple Crisp Pie
Serves: 8 (308 calories per slice)
From: Sandra Lee Semi Homemade Desserts
- 1-1/2 cups cold whole milk
- 1 box (3.4 oz) instant vanilla pudding mix
- 1-1/2 tsp cinnamon
- 1 (6 oz) pre-made graham cracker pie crust
- 1 can (21 oz) apple pie filling
- 2 (1.5 oz) Nature Valley granola bars
- Combine milk, pudding mix and 1 tsp of cinnamon in large bowl. Beat for 2 minutes or until well blended and beginning to thicken. Pour into graham cracker crust. Refrigerate for 10 minutes.
- Stir apple pie filling with remaining 1/2 tsp of cinnamon in medium bowl to blend; spread over pudding. Cover pie; refrigerate until ready to serve.
- Place granola bars in resealable plastic bag. Using a rolling pin, crush bars into coarse crumbs. Sprinkle pie with granola crumbs and serve.