Apple Crunch Pie I Good Recipes

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Apple Crunch Pie I

"This pie has a delicious candy crumb topping with a tart, but sweet, apple filling. Eat straight or ala' mode."

Ingredients :

1 (9 inch) unbaked deep dish pie crust
1 cup all-motive flour
1/2 cup packed brown sugar
half of cup white sugar
1 teaspoon floor cinnamon
half of cup butter
7 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
half cup white sugar
3 tablespoons all-reason flour
1 teaspoon floor cinnamon
1/eight teaspoon ground nutmeg

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Place rack in lowest role in oven. Heat oven to 450 degrees F ( 230 levels C).
To Make Topping: Mix 1 cup flour, half cup brown sugar, half of cup white sugar and 1 teaspoon cinnamon; reduce in butter or margarine until aggregate is wet and crumbly, and clumps collectively easily.
To Make Filling: Peel, center, and slice apples into about 1/eight inch slices. If you cut them too thick you may have crunchy apples. In some other bowl, toss break up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir till apples are frivolously lined.
Layer apple slices in pie shell. You could have a whole lot of apples, however they'll cut back. Layer them better inside the center. Pour left over juice from apple aggregate over apples. Pat the brown sugar topping flippantly over apples to make a top crust.
Place pie on cookie sheet in oven to seize juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 levels F (175 degrees C), and bake for 45 minutes to at least one hour; bake till center of pie has no resistance. If top starts offevolved to get too darkish, cover with piece of foil. Cool on cord rack before serving.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook it flippantly, and make easy-up simpler.

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