"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Apple Crunch Pie Recipe

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This recipe for Apple Crunch Pie, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, August 13, 2006


1 (9-inch deep dish or 10-inch) unbaked pastry shell
1 (21 ounce) can apple filling
1/2 cup cold butter or margarine, divided
1 (14-ounce) can EAGLE BRAND Sweetened Condensed
Milk (NOT evaporated milk)
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup firmly packed light brown sugar
1/2 cup unsifted all-purpose flour
1/4 cup granola, crushed

Place rack in lowest position in oven; preheat oven to 425
degrees F. Spoon apple filling into pastry shell. Bake 15
minutes. Meanwhile, melt 1/4 cup butter; beat in EAGLE
BRAND, eggs, flavoring, cinnamon and nutmeg. Pour over
apples. Combine sugar and flour; cut in remaining 1/4 cup
butter until crumbly. Stir in granola. Sprinkle over pie. Reduce
oven temperature to 350 degrees F. Bake 25 to 30 minutes or
until set in center. Cool. Serve warm.




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