Crunch Top Apple Pie Paula Deen Food

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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.

CRUNCH TOP APPLE PIE



Crunch Top Apple Pie image

A classic homemade American dessert that your friends and family will love.

Provided by Paula Deen

Time 20m

Yield 20

Number Of Ingredients 11

3/4 cup plus 4 tablespoons divided sugar
2 1/2 cups plus 4 tablespoons divided all purpose flour
1 teaspoon ground cinnamon
3 1/2 cups cooking peeled and chopped apples
1 (16 oz) jar applesauce
1 tablespoon lemon juice
15 tablespoons 2 tablespoons chopped into small pieces, 1 tablespoon at room temperature and 12 cold and cubed butter
1/4 teaspoon fine salt
1/4 teaspoon plus a dash, divided salt
1/4 cup cold vegetable shortening
1/4 to 1/2 cup (u ice water

Steps:

  • Paula's Perfect Pie Crust:
  • In a large mixing bowl, sift together 2 1/2 cups flour, 1/4 teaspoon fine salt and 3 tablespoons sugar. Add the shortening and break it up with your hands as you start to coat it with the flour. Add 12 tablespoons of 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
  • Preheat oven to 425 °F.
  • Line a 9-inch pie pan with half of dough. Combine 3/4 cup sugar, 1 tablespoon flour, cinnamon, and a dash of salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with 2 tablespoons butter chopped into small pieces. Cut remaining crust into strips; arrange in a lattice design over top of pie.
  • For crunch topping:
  • Combine 3 tablespoons flour, 1 tablespoon sugar and a dash of salt in a bowl. Using a fork, cut in 1 tablespoon room temperature butter until mixture is crumbly. Sprinkle over 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.

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.

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