Apple Crunch Pie - Janet Beach

Apple Crunch Pie - Janet Beach
Apple Crunch Pie - Janet Beach

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 1 - 9

    inch unbaked crust

  • 6 or 7

    Tart cooking apples (granny smith) to make 6-7 cups - pealed and sliced

  • 2

    teaspoons cinnamon

  • 1

    teaspoon nutmeg

  • 1/2

    c sugar

  • 1

    TBL butter

  • 1

    TBL flour

  • CRUNCH TOPPING:

  • 1/2

    c sugar

  • 3/4

    c flour

  • 1/3

    c butter (use it cold)

  • 1/2

    chopped pecans

  • LIQUID TOPPING ON TOP OF CRUNCH:

  • 1/2

    c unsalted butter

  • 3

    tbl flour

  • 1/4

    c water

  • 1/2

    c sugar

  • 1/2

    c brown sugar

  • 1

    tbl cornstarch

  • 1

    tsp cinnamon

  • dash of nutmeg

  • 1

    tbl vanilla

Directions

Mix all main ingredients above and fill pie crust Mix toppings well and place over apples. Bake at 425* for about 15 minutes. Turn heat down to 350* and continue to bake until the pie becomes bubbly, about an hour. Line the oven bottom with foil in case the pie bubbles over. Also keep an eye on the pie when the oven is at 425*. It might get too brown before the 15 minutes is up. AND if the pie is runny, the next time you make it, add some flour to the apple mixture. LIQUID TOPPING: Melt butter in a saucepan. Stir in flour to form a paste. Add water, sugars, cornstarch and bring to a boil. Reduce temp and let simmer. Gently pour liquid over crunch topping.

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