Apple Crunch Pie


The apples you choose are a very personal choice and can vary depending on where you live. My recommendation is for one sweet variety and one firm variety. I use MacIntosh and Cortland here in New England. You can substitute Granny Smith for Cortland.


To make this gluten free, substitute cornstarch or rice flour in the filling. For the topping use gluten free traditional oatmeal. Grind ½ of the oats in the food processor until a fine texture and leave the others whole.


Pie Ingredients:

1 recipe for pie crust or 1 purchased pie crust - frozen recommended

6 cups peeled and sliced apples (approximately 2 pounds sliced or 3 pounds whole)

½ - 1 cup sugar depending on sweetness of apples

2 tablespoons flour

Juice and zest of 1 lemon

2 tablespoons cinnamon

1 teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

Pinch of salt

½ stick of butter


Crunch Ingredients:

1 ½ c flour

½ c firmly packed brown sugar

½ teaspoon salt

½ c butter cut into small chunks


Method:

Preheat oven to 350℉


Make your pie crust and put into the refrigerator while you peel, core, and slice the apples.


To the apples add the sugar, flour, spices, lemon juice, lemon zest, and salt. Mix to coat all of the apples.


Make the crunch topping by mixing together the ingredients into find crumb.


Put the apples into the unbaked pie crust. Mound them up becaue they will cook down. Dot with the butter and then cover with the crunch topping.


Place on a baking sheet lined with parchment paper or foil in case the pie bubbles over.


Bake for 45 - 60 minutes until golden brown and the filling is bubbling.


Take out of the oven and let cool at least one hour before serving.


This recipe is from my Thanksgiving Recipes from Home Cookbook. A simple cookbook that guides you through the entire Thanksgiving meal from turkey to desert. This will be a go to mini-cookbook that you will want to have on hand every year.


My Thanksgiving Recipes from Home Cookbook is available as a hardcopy or digital format. Order yours today.



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