Crunch Top Apple Pie

"The original recipe was a 1953 Sunset Mag recipe. I've added more nuts and cinnamon and less flour. It's awsome!"
 
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photo by MariaMiller photo by MariaMiller
photo by MariaMiller
Ready In:
1hr 10mins
Ingredients:
9
Yields:
1 pie
Serves:
6-8
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ingredients

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directions

  • Place apples in a bowl and toss with lemon juice.
  • Pour into unbaked pie shell.
  • Mix together remaining ingredients, except butter and sprinkle evenly over apples.
  • DRIZZLE melted butter over the top, cover every square inch and bake in a 350 degree oven for 1 hour.
  • Cover with foil if needed as the nuts tend to burn.
  • Serve with vanilla bean ice cream.

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Reviews

  1. Di, I owe you an apology because I forgot to rate this pie probably because just as quickly as it was made it was gone!!! I used macintosh apples and they added such a great taste. Served warm with vanilla bean ice cream...oh soooo good! This was great and easy to make. Thanks for the recipe, I plan on making it again it was the first time ever I made an apple pie, can't wait to make it again.
     
  2. I just used the topping portion of this recipe with my own canned pie filling. It was so good. Crunchy and flavorful - that secret ingredient (graham cracker crumbs) was wonderful. My husband gobbled this pie up!!
     
  3. I have been searching for this recipe for a very long time. I have made it many times and lost the recipe. It is always a favorite of anyone that tries it. My search is finally over. It's fall. Time to bake Sunset's Crunch Top Apple Pie
     
  4. This was pretty good.. I loved the topping but did not use nuts as I did not have any.. I also cut the softened butter into the topping rather than melt it which worked well for me. The only thing I didn't care for was that the macintosh apples came out rather mushy and hubby said they were a little too sweet, but besides that it was a pretty good pie
     
  5. This crumb topping was delicious! I did make a few changes, (1) I cut softened butter into the crumb mixture before topping the pies rather than drizzling on melted butter, (2) I used half white and half brown sugar. I doubled this recipe as I needed topping for two pies -- and I ended up with WAY too much topping. Great news though, the leftovers worked great for a quickly thrown together peach crisp :)<br/><br/>Thanks for the great recipe!
     
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