Crunch Top Apple Pie Food

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APPLE CRUNCH PIE I



Apple Crunch Pie I image

This pie has a delicious sweet crumb topping with a tart, but sweet, apple filling. Eat straight or ala' mode.

Provided by Lisa McCovey

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

1 (9 inch) unbaked deep dish pie crust
1 cup all-purpose flour
½ cup packed brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ cup butter
7 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
½ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

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

Nutrition Facts : Calories 490.5 calories, Carbohydrate 79.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 234.4 mg, Sugar 51.8 g

CRUNCH TOP APPLE PIE



Crunch Top Apple Pie image

The original recipe was a 1953 Sunset Mag recipe. I've added more nuts and cinnamon and less flour. It's awsome!

Provided by Diana Adcock

Categories     Pie

Time 1h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 cup sugar
1 cup graham cracker crumbs
3/4 cup chopped walnuts
1/4 cup flour
1 teaspoon cinnamon
1/2 cup melted butter
6 -8 granny smith apples or 6 -8 mcintosh apples, peeled, cored and sliced
2 teaspoons fresh lemon juice
1 unbaked pie shell

Steps:

  • Place apples in a bowl and toss with lemon juice.
  • Pour into unbaked pie shell.
  • Mix together remaining ingredients, except butter and sprinkle evenly over apples.
  • DRIZZLE melted butter over the top, cover every square inch and bake in a 350 degree oven for 1 hour.
  • Cover with foil if needed as the nuts tend to burn.
  • Serve with vanilla bean ice cream.

CRUNCHY CRUMB APPLE PIE



Crunchy Crumb Apple Pie image

This is a yummie alternative to an old favorite. The topping is sweet and the apples are a little tart. I posted this with a ready-to-bake pie crust, but I have found a homemade crust is always better! There are tons of apples in this pie but they cook down during baking. This is delicious topped with vanillia ice cream.

Provided by MelodyOHare

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 refrigerated ready-to-bake pie crust
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup cold butter, cut in small pieces
7 large pippin apples or 7 large greenings apples
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Have Ready a 9-in.
  • pie plate and a baking sheet.
  • Place oven rack in lowest position in oven.
  • Heat oven to 450.
  • Line pie plate with pie crust as package directs.
  • Flute or crimp edge.
  • TOPPING: Mix flour, sugars and cinnamon in medium bowl.
  • Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
  • FILLING: Peel, halve and core apples.
  • Cut in 1/8 inch-thick slices (or with a slicing disk of a food processor).
  • Place in a large bowl, add lemon juice and toss to coat.
  • Mix remaining ingredients in a small bowl, sprinkle over appl slices and toss to coat.
  • Layer apple slices in pie shell, mounding them higher in center.
  • Pat topping evenly over apples to form a top crust.
  • Place pie on the baking sheet to catch any drips.
  • Bake 15 minutes.
  • Reduce oven temp to 350 and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown.
  • (If topping browns too quickly, drape a piece of foil loosely over the pie).
  • Cool completely on a wire rack before serving.

Nutrition Facts : Calories 491.6, Fat 19.4, SaturatedFat 9.2, Cholesterol 30.5, Sodium 206.2, Carbohydrate 80.2, Fiber 5.9, Sugar 53.5, Protein 3.3

APPLE CRUNCH PIE



Apple Crunch Pie image

Easy to make using a refrigerated ready made pie crust. Vanilla ice cream is a must have with this pie.

Provided by Marie

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 refrigerated ready-made pie crust
1/2 cup flour, plus
2 tablespoons flour
1/2 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/2 cup cold butter, cut in small pieces
7 medium tart apples, such as granny smith
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Steps:

  • Preheat oven to 450°.
  • Line 9" pie plate with pie crust and flute edges.
  • Mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs.
  • For filling, peel, core and slice apples 1/8" thick.
  • Toss with lemon juice to coat.
  • Mix remaining ingredients together and sprinkle over apple slices, tossing to coat.
  • Layer apple slices in pie shell mounding them higher in center.
  • Pat topping evenly over apples to form a top crust.
  • Place pie on a baking sheet to catch any drips.
  • Bake for 15 minutes, then reduce oven temperature to 350° and bake for 45 minutes more.
  • If topping browns too quickly, place a piece of foil over pie.
  • Cool pie completely on a wire rack before serving.

Nutrition Facts : Calories 426.1, Fat 17.1, SaturatedFat 8.1, Cholesterol 30.5, Sodium 190.9, Carbohydrate 68.9, Fiber 3.6, Sugar 46.7, Protein 2.5

CRUNCH TOP APPLE PIE (PAULA DEEN)



Crunch Top Apple Pie (Paula Deen) image

Saw Paula Deen make this on Food TV and I was sold. The addition of applesauce to the pie filling makes it a perfect apple pie. I may never try another apple pie recipe! MMMmmm.

Provided by SharleneW

Categories     Pie

Time 1h10m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 13

1 (9 inch) pastry for double-crust pie (homemade, frozen or refrigerated)
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 dash salt
3 1/2 cups peeled chopped cooking apples (golden delicious is my favorite, but also try Rome and Granny Smith)
1 tablespoon lemon juice
1 (16 ounce) jar applesauce
2 tablespoons butter, chopped into small pieces
3 tablespoons all-purpose flour
1 tablespoon sugar
1 dash salt
1 tablespoon butter, at room temperature

Steps:

  • Preheat oven to 425°F.
  • Line a 9-inch pie pan with half of the dough.
  • Toss apples with 1 tablespoon lemon juice in a medium-sized bowl.
  • Combine sugar, flour, cinnamon and salt in a small bowl. Pour over apples and toss. Stir in applesauce. Spoon this mixture into pie pan and dot with butter.
  • Cut remaining crust into strips; using every other one arrange over top of pie. Lattice in remaining strips (going the other direction, crossing over and under every other strip).
  • For crunch topping, combine flour, sugar and salt in a bowl. Cut in butter with a fork until mixture is crumbly. Sprinkle over the top of crust.
  • Bake for 10 minutes, then reduce heat to 350°F and continue to bake for about 45 minutes, or until crust and topping are golden brown. (My pie with golden delicious apples was done after 30 minutes at this step, so watch your pie!).
  • Note: It helps to make a foil ring to put around pie crust edge to keep it from browning too fast.

CLASSIC APPLE CRUMB PIE



Classic Apple Crumb Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon apple cider vinegar
1/4 cup ice water, plus more if needed
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
3 pounds mixed apples (such as Golden Delicious, Granny Smith and Gala), peeled and sliced 1/4 inch thick
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

  • Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
  • Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
  • Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
  • Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

YUMMY CRUNCHY APPLE PIE



Yummy Crunchy Apple Pie image

Make and share this Yummy Crunchy Apple Pie recipe from Food.com.

Provided by Wendy W88

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

pastry for single-crust pie
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon salt
6 cups thinly sliced peeled apples (1/2 Macintosh, 1/2 Granny Smith)
2/3 cup packed brown sugar
1/2 cup flour
3/4 cup quick-cooking rolled oats
1/2 cup butter
1/4 cup toasted pecans, chopped

Steps:

  • Use foil on bottom of oven rather than a cookie sheet under pie pan.
  • Prepare pastry for single-crust pie.
  • Place in pie plate and trim and crimp the edge; refrigerate 30 minute loosely covered with plastic wrap.
  • In a large mixing bowl, stir together the sugar, flour, cinnamon, nutmeg, allspice, and salt.
  • Add apple slices and gently toss until they are coated well.
  • Transfer mixture to pie.
  • FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
  • Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
  • Sprinkle over apple mixture in pie.
  • To prevent over-browning while baking, cover edge of pie with foil.
  • Bake at 375 degrees Fahrenheit for 25 minutes.
  • Remove foil and bake 25 to 30 minutes more, or until top is golden.
  • Remove from oven.
  • Cool on wire rack about an hour and serve!

Nutrition Facts : Calories 360.6, Fat 14.8, SaturatedFat 7.7, Cholesterol 30.5, Sodium 144.6, Carbohydrate 57.4, Fiber 3.7, Sugar 40.3, Protein 2.8

APPLE CRUNCH PIE



Apple Crunch Pie image

Categories     Food Processor     Fruit     Dessert     Bake     Thanksgiving     Apple     Oat     Fall     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Crust
1 cup plus 2 tablespoons all purpose flour
1/2 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons frozen solid vegetable shortening, cut into 1/2-inch cubes
5 tablespoons (or more) chilled whole milk
Topping
1 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
4 8- to 9-ounce Golden Delicious apples, peeled, quartered, cored, sliced 1/4 inch thick, each slice cut crosswise into 3 pieces
1 tablespoon sugar
1 tablespoon fresh lemon juice
3 tablespoons apricot preserves
1 egg yolk beaten with 1 tablespoon whipping cream (for glaze)

Steps:

  • For crust:
  • Blend first 4 ingredients in processor. Add butter and shortening; using on/off turns, process until butter is reduced to pea-size pieces. Add 5 tablespoons milk and blend until moist clumps form, adding more milk by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
  • for topping:
  • Combine first 4 ingredients in medium bowl. Gradually add butter, stirring until moist clumps form. (Can be made 1 day ahead. Cover; chill.)
  • For filling:
  • Preheat oven to 400°F. Stir apples, sugar and lemon juice in large bowl to blend.
  • Roll out dough on lightly floured sheet of parchment paper to 14-inch round, occasionally lifting and turning dough to prevent sticking. Transfer dough on parchment to rimless baking sheet. Leaving 2-inch plain border, spread preserves over center of dough. Sprinkle preserves with 3/4 cup topping mixture. Spoon apple mixture over topping, mounding slightly in center; sprinkle apples with remaining topping. Using parchment as aid, fold dough border in over apple filling (border will not cover filling completely). Press border firmly to hold shape and keep in place. Carefully peel back parchment. Brush border generously with glaze.
  • Bake pie until crust is set, about 25 minutes. Reduce temperature to 325°F. Bake until apples are tender, covering topping loosely with foil if browning too quickly, about 40 minutes longer. Cool pie on baking sheet at least 30 minutes. Serve warm or at room temperature.

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