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    CRUNCH TOP APPLE PIE


    Source of Recipe


    Paula Deen

    List of Ingredients




    Dough and Filling:
    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
    Crunch Topping:
    3 tablespoons all-purpose flour
    1 tablespoon sugar
    Dash salt
    1 tablespoon butter, at room temperature


    Recipe



    Preheat oven to 425 degrees F.
    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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