Apple Crunch Pie I Best Dishes

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Monday, July 10, 2017

Apple Crunch Pie I

"This pie has a delicious candy crumb topping with a tart, however candy, apple filling. Eat straight or ala' mode."

Ingredients :

1 (9 inch) unbaked deep dish pie crust
1 cup all-cause flour
half cup packed brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
half cup butter
7 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
half of cup white sugar
three tablespoons all-purpose flour
1 teaspoon floor cinnamon
1/8 teaspoon floor nutmeg

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Place rack in lowest function in oven. Heat oven to 450 stages F ( 230 tiers C).
To Make Topping: Mix 1 cup flour, half of cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; reduce in butter or margarine until combination is wet and crumbly, and clumps together effortlessly.
To Make Filling: Peel, middle, and slice apples into approximately 1/8 inch slices. If you narrow them too thick you will have crunchy apples. In every other bowl, toss break up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir till apples are flippantly lined.
Layer apple slices in pie shell. You can have a whole lot of apples, however they will cut back. Layer them higher inside the middle. Pour left over juice from apple aggregate over apples. Pat the brown sugar topping evenly over apples to make a top crust.
Place pie on cookie sheet in oven to trap juice droppings. Bake for 15 mins. Reduce oven temperature to 350 stages F (a hundred seventy five stages C), and bake for forty five mins to one hour; bake till center of pie has no resistance. If pinnacle starts offevolved to get too darkish, cowl with piece of foil. Cool on cord rack earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook it lightly, and make smooth-up simpler.

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