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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 568.4
  • Total Fat: 28.2 g
  • Cholesterol: 58.2 mg
  • Sodium: 3.8 mg
  • Total Carbs: 75.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Crunch Top Apple Pie calories by ingredient
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Crunch Top Apple Pie

Submitted by: RJFOLGER

Introduction

From Paula Deen, 2007 From Paula Deen, 2007
Number of Servings: 8

Ingredients

    Paula's Perfect Pie Crust, recipe follows
    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

Directions

Preheat oven to 425 degrees F.

Line a 9-inch pie pan with half of dough. Combine the sugar, flour, cinnamon, and salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the 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 the 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.


Paula's Perfect Pie Crust:

2 1/2 cups all-purpose flour

1/4 teaspoon fine salt

3 tablespoons granulated white sugar

1/4 cup vegetable shortening, cold

12 tablespoons butter, (1 1/2 sticks) cold and cubed

1/4 cup to 1⁄2 cup ice water

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the

butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.

Yield: 2 (9-inch) pie crusts

Number of Servings: 8

Recipe submitted by SparkPeople user RJFOLGER.






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