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The cool, crisp air puts me in the mood for crisp apples and warm flavors. This apple pie is perfect for the fall. The fully in-season apples. The comforting cinnamon and nutmeg. My aunt’s favorite recipe, this pie embodies all the good things a pie should be.

Apple Crunch Pie

  • 1 (9 inch) unbaked deep dish pie crust
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter
  • 7 Granny Smith apples – peeled, cored and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Place rack in lowest position in oven. Heat oven to 450 degrees F.

To Make Topping: Combine 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter until crumbly. This could be done with a food processor.

To Make Filling: Toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg.

Layer apple slices in pie shell, 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.

Bake for 15 minutes on the 450 degrees. Reduce oven temperature to 350 degrees F 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. Makes one 9 inch pie.

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