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    Apple Crunch Pie

    Source of Recipe

    Woman's Day Magazine

    Recipe Introduction

    The first - and still favorite - apple pie I ever made! Note: I always have a hard time judging how many apples are the right amount to fill the crust. All I can say is, it takes practice. If the apples are real big ones, then around 6 apples will do. If they are small, sometimes I've had to use 10.

    List of Ingredients

    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
    pinch of salt
    1 stick (1/2 cup) cold butter, cut in small pieces
    I also add (optional):
    1/2 cup oats
    1/2 cup sliced almonds
    7 medium to large tart apples (about 3 1/4 lb), such as Granny Smith, Pippins or Greenings
    1 Tbsp lemon juice
    1/2 cup brown sugar
    3 Tbsp all-purpose flour
    1 tsp ground cinnamon


    1. Have ready a 9-in. pie plate and a baking sheet. Place oven rack in lowest position in oven. Heat oven to 450F.
    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. Refrigerate til ready to use.
    4. Filling: Peel, quarter and core apples. Cut in 1/4-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 at 450. Reduce oven temperature to 350F and bake about 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/crust is browning too quickly, drape a piece of foil over pie.

    Cool pie completely on a wire rack before serving.




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