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Crunch Top Apple Pie Recipe

Looking for an easy Crunch Top Apple Pie recipe? Learn how to make Crunch Top Apple Pie using healthy ingredients.


Submitted by hulipuli

Makes 12 servings



Paula Dean's Crunch Top Apple Pie

Recipe Ingredients for Crunch Top Apple Pie

2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, (1 1/2 sticks) cold and cubed
1/2 cup ice water
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 dash salt
3 1/2 cups peeled, chopped cooking apples
16 ounce applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces
3 tablespoons all-purpose flour
1 tablespoon sugar
1 dash salt
1 tablespoon butter, at room temperature

Recipe Directions for Crunch Top Apple Pie

  1. Paula's Perfect Pie Crust, recipe follows

  2. 3/4 cup sugar

  3. 1 tablespoon all-purpose flour

  4. 1 teaspoon ground cinnamon

  5. Dash salt

  6. 3 1/2 cups peeled, chopped cooking apples

  7. 1 (16-ounce) jar applesauce

  8. 1 tablespoon lemon juice

  9. 2 tablespoons butter, chopped into small pieces

  10. Crunch Topping:

  11. 3 tablespoons all-purpose flour

  12. 1 tablespoon sugar

  13. Dash salt

  14. 1 tablespoon butter, at room temperature

  15. Directions

  16. Preheat oven to 425 degrees F.

  17. Line a 9-inch pie pan with half of dough. Combine the sugar, flour, cinnamon, and salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.

  18. For crunch topping:

  19. Combine the 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.

  20. Paula's Perfect Pie Crust:

  21. 2 1/2 cups all-purpose flour

  22. 1/4 teaspoon fine salt

  23. 3 tablespoons granulated white sugar

  24. 1/4 cup vegetable shortening, cold

  25. 12 tablespoons butter, (1 1/2 sticks) cold and cubed

  26. 1/4 cup to 1⁄2 cup ice water

  27. In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the

  28. 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.

  29. Yield: 2 (9-inch) pie crusts

Categories

Dessert, American-Southern

Nutrition Facts
Serving Size 148.8g
Amount Per Serving
Calories
366
Calories from Fat
171
% Daily Value*
Total Fat
19.0g
29%
Saturated Fat
10.5g
52%
Trans Fat
0.0g
Cholesterol
38mg
13%
Sodium
178mg
7%
Potassium
95mg
3%
Total Carbohydrates
47.2g
16%
Dietary Fiber
1.8g
7%
Sugars
23.9g
Protein
3.3g
Vitamin A 9% Vitamin C 4%
Calcium 1% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in sugar
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