Friday, October 19, 2007

Crunch Top Apple Pie

Last year I tried making several versions of apple pies until I found one that I absolutely loved. I stumbled upon this one from Paula Deen (who I think is FABULOUS) and after trying it- declared it my favorite. I think the addition of applesauce is what makes it so great!

Dough for a double crust 9-inch pie (homemade or refrigerated)
3/4 cup sugar
1 tablespoon all-purpose flour 1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled and chopped cooking apples
1 (16-ounce) jar cinnamon 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

Preheat oven to 425 degrees. 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 and continue to bake for about 45 minutes, or until crust and topping are golden brown.

TIP OF THE DAY: If you use the refrigerated pie shells (in the section with biscuits and cinnamon rolls) this is truly an easy pie to make. Double the recipe and make one for a friend!

Tomorrow's Daily Special: Baked Potato Soup

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