Yummy Crunchy Apple Pie Recipes

APPLE CRUNCH PIE I

Steps:

• Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
• To Make Topping: Mix 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.
• To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
• Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
• Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

CRUNCHY CRUMB APPLE PIE

Steps:

• Have Ready a 9-in.
• pie plate and a baking sheet.
• Place oven rack in lowest position in oven.
• Heat oven to 450.
• Line pie plate with pie crust as package directs.
• Flute or crimp edge.
• TOPPING: Mix flour, sugars and cinnamon in medium bowl.
• Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
• FILLING: Peel, halve and core apples.
• Cut in 1/8 inch-thick slices (or with a slicing disk of a food processor).
• Place in a large bowl, add lemon juice and toss to coat.
• Mix remaining ingredients in a small bowl, sprinkle over appl slices and toss to coat.
• Layer apple slices in pie shell, mounding them higher in center.
• Pat topping evenly over apples to form a top crust.
• Place pie on the baking sheet to catch any drips.
• Bake 15 minutes.
• Reduce oven temp to 350 and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown.
• (If topping browns too quickly, drape a piece of foil loosely over the pie).
• Cool completely on a wire rack before serving.

YUMMY CRUNCHY APPLE PIE

Steps:

• Use foil on bottom of oven rather than a cookie sheet under pie pan.
• Prepare pastry for single-crust pie.
• Place in pie plate and trim and crimp the edge; refrigerate 30 minute loosely covered with plastic wrap.
• In a large mixing bowl, stir together the sugar, flour, cinnamon, nutmeg, allspice, and salt.
• Add apple slices and gently toss until they are coated well.
• Transfer mixture to pie.
• FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
• Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
• Sprinkle over apple mixture in pie.
• To prevent over-browning while baking, cover edge of pie with foil.
• Bake at 375 degrees Fahrenheit for 25 minutes.
• Remove foil and bake 25 to 30 minutes more, or until top is golden.
• Remove from oven.
• Cool on wire rack about an hour and serve!

CARAMEL CRUNCH APPLE PIE

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.