Wednesday, February 9, 2011

Crunch Top Apple Pie


Naomi, David, and their baby daughter Anna are 3 of our closest friends, and we decided that we wanted to start a tradition by having an annual Holiday Dinner. They invited us over for dinner, and we wanted to bring a dessert we could all share. We know Naomi loves fruit pies, and David loves apple pie. Easy enough. I have a great custard apple pie that I love, but I wanted to bring a more traditional apple pie with a streusel topping. Some friends suggested this recipe from Paula, and WOW, we all kept going for more servings.

I read through quite a few reviews on this recipe, and I am glad I did because I altered the original recipe. Many reviewers said that 16-oz of applesauce made their pie too runny and was unnecessary- thus, I halved my amount. I also doubled the amount of streusel topping because... well, why not? Who wouldn't want some extra golden, buttery, sugary topping? Doubling the streusel topping was perfect and wasn't overkill. I also added a wee bit more apples. My edited suggestions are below.

I also didn’t have time to make homemade pie crust, but I saw Marie Callender’s ready-made pie crust in the freezer section at my grocery store, and man- it tasted great. It was flaky, buttery, and the best pre-made pie crust I’ve ever eaten. I used granny smith apples, which provided just the perfect tartness to counterbalance the sweetness of the pie. The only downside to this pie was that, even though I halved the amount of applesauce from the original recipe, it was still kind of runny:

The next time I make this, I will try experimenting reducing the volume of applesauce. Even with the bit of runniness, it was delicious.

Crunch Top Apple Pie

Ingredients:
Dough and Filling

  • Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated; We used this and loved it)
  • 3/4 cup sugar
  • 1 Tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • Dash salt
  • 4 cups peeled, chopped cooking apples (such as Granny Smith)
  • 8-oz jar of applesauce (or 2 single-serve applesauce, which are 3.9-0z each)
  • 1 Tbsp lemon juice
  • 2 Tbsp butter, chopped into small pieces

Crunch Topping

  • 6 Tbsp all-purpose flour
  • 2 Tbsp sugar
  • Dash salt
  • 2 Tbsp butter, at room temperature

Vanilla bean ice cream (optional)

Directions:
1. Preheat oven to 425 degrees F.
2. Line a 9-inch pie pan with half of dough.
3. Combine sugar, flour, cinnamon, and salt in a bowl.
4. Stir in apples, applesauce, and lemon juice.
5. Spoon apple mixture into pie pan and dot with butter.
6. Cut remaining crust into strips; arrange in a lattice design over top of pie.
7. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly.
8. Sprinkle over top of crust.
9. 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. (I baked an additional 10 minutes so the crust could get a bit more browned on top.)
10. Serve with vanilla ice cream (to make it a la mode).

Yield: 1 pie

Source: Adapted from Paula Deen

2 comments:

Naomi said...

This was the best apple pie! I loved the crunch topping!

Naomi said...

This was the best apple pie! I loved the crunch topping!

 
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