Best 5 Crunch Top Apple Pie Paula Deen Recipes

CRUNCH TOP APPLE PIE (PAULA DEEN)

Steps:

• 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.

MOM'S APPLE PIE

Steps:

• Preheat oven to 400 °F.
• In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. Add in 2 sticks cubed, cold butter and slowly gradually add the ice water. Pulse until dough just comes together. Don't overwork the dough or it will make a tough crust.
• Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)
• In a small mixing bowl bowl, combine cinnamon, nutmeg, 1 1/4 cups sugar and 2 tablespoons flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.
• Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.
• Pour apple mixture into pie pan and add your 2 tablespoons sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.
• Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown and bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.

CRUNCH TOP APPLE PIE

Steps:

• Paula's Perfect Pie Crust:
• In a large mixing bowl, sift together 2 1/2 cups flour, 1/4 teaspoon fine salt and 3 tablespoons sugar. Add the shortening and break it up with your hands as you start to coat it with the flour. Add 12 tablespoons of cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
• Yield: 2 (9-inch) pie crusts
• Preheat oven to 425 °F.
• Line a 9-inch pie pan with half of dough. Combine 3/4 cup sugar, 1 tablespoon flour, cinnamon, and a dash of salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with 2 tablespoons butter chopped into small pieces. Cut remaining crust into strips; arrange in a lattice design over top of pie.
• For crunch topping:
• Combine 3 tablespoons flour, 1 tablespoon sugar and a dash of salt in a bowl. Using a fork, cut in 1 tablespoon room temperature butter until mixture is crumbly. Sprinkle over 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.

CRUNCH TOP APPLE PIE

Steps:

• 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.

CRUNCH TOP APPLE PIE RECIPE COURTESY PAULA DEEN

Steps:

• Directions Preheat oven to 425 degrees F. Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.