Apple Crunch Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUMB TOPPING:
1 ready folded refrigerated pie crust(from a 15oz. box)
1/2 cup plus 2 tbls flour
1/2cup packed light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1 stick (1/2 cup) cold butter or margarine (not spread), cut in small pieces
FILLING:
7 medium to large tart apples(about 4 1/3 lb), such as Granny Smith, Pippins, or Greenings
1 tbls lemon juice
1/2 cup granulated sugar
3tsp flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
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Directions: |
Directions:1. Have ready a 9in. pie plate and a cookie sheet. Place oven rack in lowest position in oven. Heat oven to 450ºF.
2. Line pie plate with piecrust according to package directions. Flute or crimp edge.
CRUMB TOPPING:
Mix flour, sugars and cinnamon in a medium bowl. Cut in butter until mixture forms moist, coarse crumbs that clump together easily.
FILLING:
Peel, halve and core apples. Cut in 1/8 in.- thick slices by hand( or with slicing disk of a food processor.) Put into a large bowl. Toss with lemon juice to coat. Mix remaining ingredients in a small bowl. Sprinkle over apple slices; toss to coat.
5. Layer apples slicesin pie shell, mounding them higher in center. Pat topping evenly over apples to form a top crust.
6. Place pie on cookie sheet to catch drips. Bake 15 minutes. Reduce oven temperature to 350ºF and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue to cook after pie is removed from the oven) and topping turns golden brown. If topping is browning too quickly, drape a piece of foil over pie. Cool pie completely on wire rack before serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 min. |
Personal
Notes: |
Personal
Notes: There are lots of apples in this pie, but they cook down during baking. It's wonderful if you put ice cream on top of it!
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