Apple Crunch Pie
Jenny
ingredients
- 1 ready folded refrigerated pie crust (or homemade crust)
- Crumb topping-
- 1/2 cup plus 2 Tbs flour
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1 stick (1/2cup) cold butter, cut in small pieces
- Filling-
- 7 medium to large tart apples (about 3 1/4 lb)
- 1 Tbs lemon juice
- 1/2 cup granulated sugar
- 3 Tbs flour
- 1/2 tsp ground cinnmaon
- 1/8 tsp ground nutmeg
directions
- 1
Have ready a 9-in pie plate and cookie sheet. Place oven rack in lowest position in oven. Heat oven to 450.
- 2
Line pie plate with pie crust. Flute or crimp the edge.
- 3
Crumb topping-Mix flour, sugars, and cinnamon in medium bowl. cut in butter wuntil mixture forms moist, coarse crumbs that clump together easily.
- 4
Filling-Peel, halve and core apples. Cut in 1/8in thick sliced by hand. 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 the center. Pat topping evenly over apples to form top crust.
- 6
Place pie on cookie sheet to catch drips. Bake 15 minutes. Reduce oven temperature to 350 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 the oven) and topping is golden brown. If topping is browning to quickly, drape a piece of foil over pie. Cool pie completely on wire rack before serving.
Source: Jenny
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