Ingredients: |
Ingredients: Dough:
2 1/2 cups all-purpose flour
1/4 tsp. salt
2 tbsp. sugar
1 1/2 sticks unsalted butter, cold and cubed
1/3 cup shortening, cold
ice water
Filling:
3/4 cup sugar
1 tbsp. all-purpose flour
1 tsp. ground cinnamon
Dash salt
3 1/2 cups peeled, chopped cooking apples
1 (16-ounce) jar applesauce
1 tbsp. lemon juice
2 tbsp. butter, chopped into small pieces
Crunch Topping:
3 tbsp. all-purpose flour
1 tbsp. sugar
Dash salt
1 tbsp. butter, at room temperature
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Directions: |
Directions:Dough:
Combine flour, salt and sugar and sift to aerate. Add the cold butter and shortening and use a pastry blender to break up the butter. Now add the ice water a couple tablespoons at a time until dough reaches the right consistency. Divide dough into two halves, wrap with plastic wrap and let chill in the fridge for 2 1/2 hours.
Pie:
Preheat oven to 425 degrees F.
Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in
apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter.
Cut remaining crust into strips; arrange in a lattice design over top of pie.
For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is
crumbly. Sprinkle over top of crust.
Bake for 10 minutes, then reduce heat to 350°F and continue to bake for about 45 minutes, or until crust and topping are golden brown. |
This recipe for Crunch Top Apple Pie is from