Apple Crunch Pie -- Quad-Cities Online Recipe Book
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Apple Crunch Pie

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Ingredients

1 refrigerated pie crust
Crumb topping:
1 cup all-purpose flour
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 stick (8 tablespoons) cold butter or margarine, cut into small pieces
Filling:
7 medium-large tart apples, Granny Smith or Pippins
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Instructions

Place oven rack in lowest position in oven and heat oven to 450 degrees. Unfold pie crust and line pie 9-inch plate according to package directions. Flute or crimp edge. Make topping by mixing flour, sugars and cinnamon in a medium-size bowl. Cut in butter or rub in with fingertips until mixture forms moist, coarse crumbs that clump together easily. Peel, halve and core apples. Cut in 1/8-inch thick slices by hand. Put into a large bowl. Toss with lemon juice to coat. Mix sugar, flour, cinnamon and nutmeg in a small bowl. Sprinkle over apple slices. Toss until evenly coated. Layer slices in pie shell, mounding them higher in center. Pat topping evenly over apples to form a top crust. Place pie on cookie sheet to catch drips. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced and topping is golden brown. Apples will continue cooking after pie is removed from oven. Cool pie completely on wire rack before serving. Great with ice cream. Serves 8.

Sheila Schultz
Hillsdale




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