Apple Crunch Pie
- Ready In:
- 1hr 35mins
- Ingredients:
- 18
- Yields:
-
1 pie
- Serves:
- 8-10
ingredients
-
Crust
- 1 3⁄4 cups all-purpose flour
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup plus 2 tbsp. butter (1 1/4 stick)
- 1⁄4 cup apple cider
-
Filling
- 8 apples, such as mcintosh peeled, cored and sliced
- 1 2⁄3 cups sour cream
- 1 cup sugar
- 1⁄3 cup all-purpose flour
- 1 egg
- 2 teaspoons vanilla extract
-
Topping
- 1 cup chopped walnuts
- 1⁄2 cup all-purpose flour
- 1⁄3 cup firmly packed light brown sugar
- 1 tablespoon cinnamon
- 1 pinch salt
- 1⁄2 cup butter, room temperature
directions
-
For crust:
- Combine flour, sugar, cinnamon, and salt in medium bowl;
- Cut in butter with a pastry blender.
- Add cider; toss until evenly moistened; gather into a ball and transfer to lightly floured board and roll into a circle.
- Ease pastry into an 11" pie tin or 10" pie plate with a fluted high edge; set aside.
-
For filling:
- Combine apples, sour cream, sugar, flour, eggs and vanilla in a large bowl and mix well;
- Spoon into crust;
- Bake 10 minutes@450*;
- Reduce oven temperature to 350* and continue baking until filling is slightly puffed and golden brown, about 40 minutes. IIf edges begin to brown too quickly, cover with strips of foil).
-
For topping:
- Combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well.
- Blend in butter until mixture is crumbly.
- Spoon over top of pie and bake 15 minutes longer.
- Remove from oven and place on wire rack to cool.
- Serve warm with vanilla ice cream or whipped cream.
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RECIPE SUBMITTED BY
~WELCOME TO MY PAGE~
This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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