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Apple Crunch Pie

Source of Recipe

Woman's Day Magazine


Recipe Introduction

The first - and still favorite - apple pie I ever made! Note: I always have a hard time judging how many apples are the right amount to fill the crust. All I can say is, it takes practice. If the apples are real big ones, then around 6 apples will do. If they are small, sometimes I've had to use 10.

List of Ingredients

1 refrigerated ready-to-bake pie crust (from a 15-oz box)
CRUMB TOPPING
1/2 cup plus 2 Tbsp all-purpose flour
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
pinch of salt
1 stick (1/2 cup) cold butter, cut in small pieces
I also add (optional):
1/2 cup oats
1/2 cup sliced almonds
FILLING
7 medium to large tart apples (about 3 1/4 lb), such as Granny Smith, Pippins or Greenings
1 Tbsp lemon juice
1/2 cup brown sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon




Recipe

1. Have ready a 9-in. pie plate and a baking sheet. Place oven rack in lowest position in oven. Heat oven to 450°F.
2. Line pie plate with pie crust as package directs. Flute or crimp edge.
3. Topping: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter with a pastry blender (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily. Refrigerate til ready to use.
4. Filling: Peel, quarter and core apples. Cut in 1/4-in.-thick slices by hand (or with slicing disk of a food processor). Put into a large bowl. Toss with lemon juice to coat. Mix remaining ingredients in a small bowl. Sprinkle over apple slices; toss to coat.
5. Layer apple slices in pie shell, mounding them higher in center. Pat topping evenly over apples to form a top crust.
6. Place pie on the baking sheet to catch any drips. Bake 15 minutes at 450. Reduce oven temperature to 350°F and bake about 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue to cook after pie is removed from oven) and topping is golden brown. If topping/crust is browning too quickly, drape a piece of foil over pie.

Cool pie completely on a wire rack before serving.