Apple Crunch Pie
Posted by: Elaine Sat, 17 Apr 2004, at 3:31 p.m.
There are lots of apples in this pie, but they cook down during baking. Good
topped with vanilla ice cream.
Planning Tip: This pie is best served the day it/s baked.
1 refrigerated ready-to-bake pie crust (from a 15-oz box)
1/2 cup plus 2 Tbsp all-purpose flour
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1 stick (1/2 cup) cold butter, cut in small pieces
7 medium to large tart apples (about 3 1/4 lb), such as Granny Smith, Pippins or
1 Tbsp lemon juice
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1. Have ready a 9-in. pie plate and a baking sheet. Place oven rack in lowest
position in oven. Heat oven to 450°F.
2. Line pie plate with pie crust as package directs. Flute or crimp edge.
3. Topping: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter with
a pastry blender (or rub in with fingertips) until mixture forms moist, coarse
crumbs that clump together easily.
4. Filling: Peel, quarter and core apples. Cut in 1/8-in.-thick slices by hand
(or with slicing disk of a food processor). Put into a large bowl. Toss with
lemon juice to coat. Mix remaining ingredients in a small bowl. Sprinkle over
apple slices; toss to coat.
5. Layer apple slices in pie shell, mounding them higher in center. Pat topping
evenly over apples to form a top crust.
6. Place pie on the baking sheet to catch any drips. Bake 15 minutes. Reduce
oven temperature to 350°F and bake 45 minutes longer or until a skewer meets
some resistance when center of pie is pierced (apples will continue to cook
after pie is removed from oven) and topping is golden brown. If topping is
browning too quickly, drape a piece of foil over pie. Cool pie completely on a
wire rack before serving.