Name: Apple Crunch Pie I
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Unbaked deep dish pie crust - 1 (9 inch); All-purpose flour - 1 cup; Packed brown sugar - ½ cup; White sugar - ½ cup; Ground cinnamon - 1 teaspoon; Butter - ½ cup; Granny Smith apples - peeled, cored and sliced - 7; Lemon juice - 1 tablespoon; White sugar - ½ cup; All-purpose flour - 3 tablespoons; Ground cinnamon - 1 teaspoon; Ground nutmeg - ⅛ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Apple Crunch Pie I

1. Unbaked deep dish pie crust - 1 (9 inch)

2. All-purpose flour - 1 cup

3. Packed brown sugar - ½ cup

4. White sugar - ½ cup

5. Ground cinnamon - 1 teaspoon

6. Butter - ½ cup

7. Granny Smith apples - peeled, cored and sliced - 7

8. Lemon juice - 1 tablespoon

9. White sugar - ½ cup

10. All-purpose flour - 3 tablespoons

11. Ground cinnamon - 1 teaspoon

12. Ground nutmeg - ⅛ teaspoon

How to cook deliciously - Apple Crunch Pie I

1. Stage

Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).

2. Stage

To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.

3. Stage

To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.

4. Stage

Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.

5. Stage

Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.