This recipe for Apple Crunch Pie is a delicious and easy way to enjoy the fall harvest. This pie is made with fresh apples, spices, and a crunchy streusel topping. It’s the perfect dessert for any occasion!
- 1 (9 inch) unbaked deep dish pie crust
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 7 Granny Smith apples – peeled, cored and sliced
- traces of lemon juice to enhance flavor (optional)
- 1/8 teaspoon ground nutmeg
1. Preheat oven to 450 degrees Fahrenheit ( 230 degrees Celsius).
2. In a bowl, mix together 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon. Cut in butter or margarine until mixture is moist and crumbly, and clumps together easily. This will be your topping.
3. Peel, core and slice apples into approximately 1/8 inch slices. If you cut them too thick they’ll be crunchy instead of soft.
4. In another bowl, toss the cut up apples with white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour and stir until apples are evenly coated.
5 Layer apple slices in pie shell – you should have a lot of apples but they will shrink during cooking so make sure to pile them high in the middle of the pie dish.. Pour any leftover juice from the apple mixture over the top of the pieslices . Pat the brown sugar topping evenly over apples to make a top crust..
6 Place pie on cookie sheet in oven to catch juice droppings (this will help keep your oven clean!) Bake for 15 minutes then reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius)and
- Serving size: 1/8 of a pie
- Calories: 275
- Fat: 11 g
- Saturated fat: 4.5 g
- Unsaturated fat: 6.5 g
- Trans fat: 0g
- Cholesterol: 20 mg
- Sodium: 270 mg
- Carbohydrates: 41 g
- Fiber 3 g
- Sugar 25 g
What’s the difference between apple crisp and apple pie?
The difference between apple crisp and apple pie is the carb component. Apple pie has a flaky top and bottom crust, while apple crisp has a loose, crumbly and crunchy topping. Many people don’t eat apple pie because it’s mushy and often overcooked. Others stay away because they love America.
How do you make apple crunch?
Apple crunch is a delicious and easy-to-make dessert that is perfect for any occasion. To make apple crunch, simply preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, scatter sliced apples in a baking dish. Next, stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Finally, bake in the preheated oven until the top is brown and the crunch is bubbly; this should take about one hour.
Is apple crisp the same as apple pie?
No, apple crisp is not the same as apple pie.
Apple crisp is a type of fruit dessert that typically consists of apples that are peeled and sliced, then covered in a streusel topping made with flour, butter, sugar, and spices. The whole mixture is then baked until the topping is golden brown and the apples are cooked through.
Apple pie, on the other hand, is a type of pastry that typically consists of a double crust (top and bottom) with an filling made from apples that have been peeled and sliced. The filling may also include sugar, spices, lemon juice, and butter. Apple pies are usually baked until the crust turns golden brown.
How do you make apple crumble crunchy?
Apple crumble is a delicious dessert that can be made with fresh or frozen apples. The key to making it crunchy is to use cold, unsalted butter and a mix of two different types of sugar – caster for regular sweetness and crunch, and soft brown sugar for that slight caramel flavour.
To make the crumble topping, simply combine all of the ingredients in a bowl and rub together until it resembles breadcrumbs. Then sprinkle evenly over the top of your prepared apples in a baking dish and bake as directed.
If you find that your crumble isn’t as crunchy as you’d like, simply add more butter or sugar until you get the desired consistency.
Why is my crumble topping not crunchy?
There are a few reasons why your crumble topping might not be as crunchy as you’d like. The main reason is probably that you’re not using Demerara sugar. This type of sugar has larger crystals than regular granulated sugar, so it doesn’t dissolve as easily. This means that when you bake the crumble, the sugars don’t melt and create a smooth, crunchy topping.
Another possibility is that you have the wrong proportions of ingredients in your topping. If there’s too much flour or butter, for example, the topping will be dense and heavy instead of light and crisp. Conversely, if there’s not enough flour or butter, the topping will spread out too much during baking and won’t be crunchy either.