Apple Crunch Pie

Not your ordinary apple pie, this one is a mixture of apple pie and apple crisp. Perfect with vanilla ice cream.

Apple Crunch Pie

Tools Needed
9" pie pan (Fat Daddio's PIE-9)
Rolling pin (Fat Daddio’s RPP-14)
Dough cutter 
Mixing bowl
Measuring spoons/cups
 
Ingredients
1 crust pie dough (Get the recipe and tips here)
Crumb Topping
1/2 cup plus 2Tbsp flour
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 cup cold butter, cut in small pieces (Do not substitute margarine or spread)
Pie Filling
7 medium apples (about 3 1/2 lbs). I use a mixture of Granny Smith, Gala and Empire
1 Tbsp lemon juice
1/2 cup granulated sugar
3 Tbsp flour
1 tsp ground cinnamon
  1. Place oven rack in lowest position (this is a tall pie). Preheat oven to 450F. Prepare a 9" pie pan with a single crust. Trim edges of pastry. Don't worry about the edge on this pie. The crunch crust topping will bubble over the edges and give a rustic appearance.
  2. Prepare crumb topping. Mix flour, sugars and cinnamon in a medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, course crumbs that clump together easily. Use your fingers to blend the sugars and butter to make course crumbs.
  3. Prepare pie filling. Peel, halve and core apples. Cut in 1/8" thick slices by hand. Put in a large bowl. Toss with lemon juice to coat. Mix remaining ingredients in a small bowl. Sprinkle over apple slices; toss to coat.
  4. Layer apple slices in pie shell, mounding them higher in the center. Pat the sugar topping tightly against the apples to form a top crust.
  5. Place pie on a cookies sheet to catch drips. Bake 15 minutes. Reduce oven temperature to 35-F and bake 45 minutes longer or until the topping is golden brown. If topping is browning too quickly, drape a piece of foil over pie.
  6. Cool pie completely on wire rack before serving.
Recipe adapted from Woman's Day Magazine.
 
For more inspiration, visit our PIE~Sweet and Savory board on Pinterest.