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Apple Pie (Paula Deen's Crunch-Top) Recipe

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This recipe for Apple Pie (Paula Deen's Crunch-Top) is from Bonnie's Cookbook Favorites...plus more, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Pie Filling
Ingredients:  
Ingredients:  
Dough to make 2 pie crusts (or, use recipe for Paula Deen's Perfect Pie Crusts)
¾ c. granulated sugar
1 T. all-purpose flour
1 tsp. ground cinnamon
Dash salt
3½ c. peeled, chopped cooking apples
1 (16oz.) jar applesauce (Reta uses a snack cup as 16 oz. makes too thin)
1 T. lemon juice
2 T. butter, chopped into small pieces
Directions:
Directions:
Preheat oven to 425º. Line a 9" pie pan with half of dough (see Reta's notes). 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 350º and continue to bake for 45 minutes, or until crust and topping are golden brown.

RETA'S NOTES: (Blind-Bake) Roll out your dough and put it in the pie dish and chill for 30 minutes. Use parchment paper or aluminum foil to cover the chilled dough and add a baking weight (dry beans, rice, granulated sugar). Bake for 15 minutes at 425°. Remove weight by grabbing sides of the parchment/aluminum foil and bake another 8 minutes. Add fruit mixture with lattice crust and crumb topping and bake 45 minutes at 350°. Holiday favorite pie!
 

Crunch Topping
Ingredients:  
Ingredients:  
3 T. all-purpose flour
1 T. granulated sugar
dash salt
1 T. butter, at room temp.
Directions:
Directions:
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 350º and continue to bake for 45 minutes, or until crust and topping are golden brown. (See Reta's notes)

 

 

 

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