Crunch Top Apple Pie (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
dough for a double crust 9-inch pie (homemade, frozen, or refrigerated) |
3/4 cup sugar |
1 tablespoon all-purpose flour |
1 teaspoon ground cinnamon |
dash salt |
3 1/2 cups peeled, chopped cooking apples |
1 (16-ounce) jar applesauce |
1 tablespoon lemon juice |
2 tablespoons butter, chopped into small pieces |
3 tablespoons all-purpose flour |
1 tablespoon sugar |
dash salt |
1 tablespoon butter, at room temperature |
Directions:
1. Preheat oven to 425 degrees F.
2. Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.
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