Wednesday, November 9, 2011

Apple Pie

Crunch Top Apple Pie Recipe courtesy Paula Deen


Dough and Filling:

  • Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
  • 3/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 3 1/2 cups peeled, chopped cooking apples
  • 1 (16-ounce) jar applesauce
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, chopped into small pieces

Crunch Topping:

  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • Dash salt
  • 1 tablespoon butter, at room temperature



·      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 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown. 

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