Apple Crisp Pizza

By Stina

Ingredients

• TOPPING:
• Pastry for single-crust pie (9 inches)
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground Cinnamon
• 4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/4 cup salted butter, softened (see Note)
• 1/2 cup caramel topping

Details

Servings 350
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

Preheat oven to 350 degrees.

Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. I didn't use all of my apples because I had really big apples.

For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. I like to use my clean hands to get in there and mush it together until it's the texture of wet sand. Sprinkle topping evenly over the apples.

Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.

In a medium bowl, stir together flour, sugar, and salt. Add oil and milk all at once; stir lightly with a fork. Form into a ball and press onto bottom and up sides of a pie plate. Fill and bake, or bake before filling.

To bake: Use a fork to prick holes in bottom and sides of pastry. Press a double thickness of foil into crust; if desired, fill with dried beans or pie weights. Bake in a 450° oven for 8 minutes; remove foil and bake an additional 5 or 6 minutes or until golden brown. Cool and fill.

Fill some cup with ice water and let sit while you prep the res of the crust. Measure flour and salt into a mixing bowl and add shortening. Cut together with a pastry blender until the consistency of cornmeal. Add the water. Mix with a fork until the dough just holds together...don't overmix! (I think this is my problem!)

Roll out on floured surface. Makes 2 crusts (top & bottom or 2 bottoms).

Jessica@AKitchenAddiction

Trust me on this one. It's perfect, and you can make ahead and freeze the dough for future pies. Freezing it only makes it more flakey.

This one is from the White House pastry chef. I absolutely love it. This is the only pie crust I make. Can't wait to try this apple crisp pizza!!!

Place flour and salt in a food processor and pulse five times. Add butter and pulse until mixture forms chickpea-sized pieces, about 20 seconds. Add ice water 1 tablespoon at a time and pulse until mixture just holds together. Divide dough and form into two equal-sized balls, then press each ball down to form a 5-inch disc. Wrap each disc in plastic and refrigerate for at least two hours and up to two days. On a lightly floured surface roll out each disc into a 14-inch circle. Place one circle between sheets of plastic wrap or parchment paper and refrigerate.

Grease a 10-inch deep-dish pie pan and gently place the other circle in the pan, leaving a one-inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight.

Preheat oven to 375ºF. Remove the pie pan with the bottom crust from the refrigerator and let soften for five to ten minutes. Fold the edge of the overhang under itself and pinch the dough to form a fluted edge. Line with foil and fill with pie weights, rice, or navy beans. Bake for 30 minutes. Remove from oven and lift out foil and pie weights; allow pie shell to cool for 10 minutes.

That looks beyond gorgeous! Can't wait to make it!

This looks absolutely amazing!! I can't wait to make it.

Heather of Kitchen Concoctions

I am going to make this for a tailgate party!! Yummo!

Words can't describe how excited I am to make this!

sally @ sallys baking addiction

I just had to print out this recipe right away so that I can make this for the grandkids this weekend. Thank U Looks really yummy.

1 Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2 Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

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