Apple Crunch Pie: A Delightful Treat
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1 tablespoon lemon juice
- 1/2 cup white sugar
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 (9 inch) unbaked deep dish pie crust
- 7 granny smith apples - peeled cored and sliced
- 1/8 teaspoon ground nutmeg
- Carbohydrate 44.6861980469786 g
- Cholesterol 30.5031250388668 mg
- Fat 11.7075232360219 g
- Fiber 0.856814061816245 g
- Protein 2.00363950946872 g
- Saturated Fat 7.32722564633793 g
- Serving Size 1 1 Serving (65g)
- Sodium 321.294351334496 mg
- Sugar 43.8293839851624 g
- Trans Fat 0.870965347248021 g
- Calories 287 calories
Apple Crunch Pie is a classic dessert that is perfect for any occasion. The flaky, buttery crust and the sweet, tangy filling are sure to please everyone at the table. And with our recipe, you can easily make this delicious pie at home.
The first step is to make the crust. In a large bowl, combine the flour, sugar, cinnamon, and salt. Then, cut in the butter until the mixture resembles coarse crumbs. Add the water one tablespoon at a time until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the crust is chilling, make the filling. In a large bowl, combine the apples, sugar, lemon juice, cinnamon, and nutmeg. Toss to coat. Set aside.
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Fill the pie crust with the apple filling. Cut the remaining dough into strips and weave them over the top of the filling. Brush the top of the pie with milk and sprinkle with sugar.
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for at least 30 minutes before serving.
Step-by-step
- 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.
- 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.
