FILLING: 4 c. sliced apples 1/2 c. sugar 1/2 tsp. cinnamon 2 tbsp. flour
Mix well and put in unbaked pie shell.
TOPPING: 1/2 c. flour 1/4 c. brown sugar 1/4 tsp. cinnamon 1/4 c. butter 1/2 c. coconut 1/2 c. chopped pecans
Mix well and put on top of apple mixture. Bake at 400 degrees for 40-45 minutes.
APPLE CRUNCH PIE
1 (9 inch) deep dish or 10 inch unbaked pastry shell 1 (21 oz.) apple pie filling 1/2 c. cold butter 1 (14 oz.) sweetened condensed milk 2 eggs 1 tsp. maple flavoring 1/2 tsp. ground cinnamon 1/8 tsp. nutmeg 1/2 c. firmly packed light brown sugar 1/2 c. unsifted flour 1/4 c. granola crushed
Preheat oven to 425 degrees put rack on lowest position. Spoon apple filling into pastry shell. Bake 15 minutes. Meanwhile melt 1/4 cup butter. Beat in sweetened condensed milk, eggs, flavoring, cinnamon and nutmeg. Pour over apples. Combine sugar, flour and cut in remaining 1/4 cup butter until crumbly. Stir in granola. Sprinkle over pie. Reduce oven temperature to 350 degrees. Bake 30 minutes or until set in center. Cool Serve warm and refrigerate leftovers.
CARAMEL CRUNCH APPLE PIE
1 (9-inch) unbaked single pie crusts 28 caramels 2 tbsp. water 6 c. tart cooking apples, sliced 3/4 c. flour 1/3 c. granulated sugar 1/2 tsp. cinnamon 1/3 c. butter 1/2 c. chopped nuts
Prepare pie crust. Melt caramels, stir occasionally. Layer apples and caramel sauce in pie shell.
Combine flour, sugar and cinnamon. Mix well. Cut in butter. Stir in nuts. Sprinkle flour mix evenly over apples. Bake at 375 degrees for 40-45 minutes.
BLUE RIBBON APPLE CRUNCH PIE
1 pastry crust (I pre-bake for flakier crust but this is optional) 5-6 (3 lb.) Mcintosh apples, sliced 1/2 c. sugar Pinch salt Dash cinnamon
Preheat oven to 450 degrees. Mix 1/2 cup sugar, salt and cinnamon; pour over apples in a bowl. In a separate bowl, mix the flour, 1/2 cup sugar and butter until crumbly. Turn the apples into the pastry crust; sprinkle topping over. Bake for 450 degrees for 10 minutes, then reduce temperature to 350 degrees until done, approximately 20 - 25 minutes.
TOPPING:
3/4 c. flour 1/2 c. sugar 1/3 c. softened butter
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 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg
Place rack in lowest position in oven. Heat oven to 450°F
Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut-up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour leftover juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), 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.
