Crunch Top Apple Pie (Paula Deen)
"Saw Paula Deen make this on Food TV and I was sold. The addition of applesauce to the pie filling makes it a perfect apple pie. I may never try another apple pie recipe! MMMmmm."
photo by Sharlene~W
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
1 9-inch pie
- Serves:
- 8
ingredients
- 1 (9 inch) pastry for double-crust pie (homemade, frozen or refrigerated)
-
Filling
- 3⁄4 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 dash salt
- 3 1⁄2 cups peeled chopped cooking apples (golden delicious is my favorite, but also try Rome and Granny Smith)
- 1 tablespoon lemon juice
- 1 (16 ounce) jar applesauce
- 2 tablespoons butter, chopped into small pieces
-
Crunch Topping
- 3 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 dash salt
- 1 tablespoon butter, at room temperature
directions
- Preheat oven to 425°F.
- Line a 9-inch pie pan with half of the dough.
- Toss apples with 1 tablespoon lemon juice in a medium-sized bowl.
- Combine sugar, flour, cinnamon and salt in a small bowl. Pour over apples and toss. Stir in applesauce. Spoon this mixture into pie pan and dot with butter.
- Cut remaining crust into strips; using every other one arrange over top of pie. Lattice in remaining strips (going the other direction, crossing over and under every other strip).
- For crunch topping, combine flour, sugar and salt in a bowl. Cut in butter with a fork until mixture is crumbly. Sprinkle over the top of crust.
- Bake for 10 minutes, then reduce heat to 350°F and continue to bake for about 45 minutes, or until crust and topping are golden brown. (My pie with golden delicious apples was done after 30 minutes at this step, so watch your pie!).
- Note: It helps to make a foil ring to put around pie crust edge to keep it from browning too fast.
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Reviews
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This pie is very attractive and delicious ~ We enjoyed it served still warm from the oven along with vanilla ice cream! For the filling I used 5 cups of Granny Smith apple slices, 1 1/2 cups of applesauce, and 2 tablespoons each of flour and lemon juice. Along with the crunch topping I added a light sprinkling of cinnamon then baked the pie for 45 minutes with foil over it for much of that time. I will be making this outstanding pie again ~ Thanks so much for sharing the recipe. -
We went to the apple orchard and picked los and lots of apples. I wanted to try a new recipe for apple pie and Paula's looked awesome... And YES IT WAS... so delicious...The first one was for my family and it was gone in 1 day...Today I baked 6 more for friends...Can't wait for them to try this unbelievable pie.... Thanks Paula
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I've made this a number of times and it is the hit of church silent auctions. I use unsweetened applesauce and so up the sugar a bit. I use several different kinds of apples but always a couple of golden delicious. The lattice is a big hit and really not that hard. I'm an apple snob, so I always pick the best and newest apples I can find. Many of the apples you find in stores are old and mushy.
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Worst apple pie recipe ever! I almost made this for friends for Thanksgiving, thank aged I didn't! I had to cook the pie for about an extra 30 minutes to get the top to even brown at all, the "crumb" topping was more of just a fine powder than wouldn't brown, and the pie has wayyyyy too much apple sauce and really just tasted like bland applesauce mush. Very little flavor and just mushy and not tasty at all. First and last time I will be trying a Paula Deen recipe. -
great pie, the applesauce adds something special. Very juicy though when cooking, definitey put a tray under it in the oven to catch the drips.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
