Sunday, November 28, 2010

The Thanksgiving Apple Pie recipe I promised....

This is the recipe I follow except I add dried cranberries to the apple mix, I use lots more apples and I add some chopped nuts to the topping. I also leave out the chopped butter to put on top of the apples. I could never figure out why all recipes ask for that. Seems like a waste of good butter and, ahem, calories. (But you know Paula Deen and her butter!)
This is an excellent apple pie recipe. ( I actually use a little less applesauce...I'm always afraid it will be too runny. Or I add a little more flour. I don't know, it might be perfect just the way it is.)

Crunch Top Apple Pie

Recipe courtesy Paula Deen

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
55 min
6 to 8 servings


Dough and Filling:

  • Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
  • 3/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 3 1/2 cups peeled, chopped cooking apples
  • 1 (16-ounce) jar applesauce
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, chopped into small pieces

Crunch Topping:

  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • Dash salt
  • 1 tablespoon butter, at room temperature


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.


Empress Bee (of the high sea) said...

sounds delicious and looks it too! i use four different kinds of apples, 6 apples total for one pie and a bit of sugar, cinnamon and a tablespoon of tapioca and a squeeze of lemon. i cook the apples a few minutes first too. i love apple pie!

smiles, bee

JoAnn ( Scene Through My Eyes) said...

I had to laugh at all the changes to the recipe you made. It is almost a different recipe that way you do it. LOL

The butter on top of the fruit is to help stop it from boiling over. I'm never sure it is necessary but I've had very few pies run over in the oven. Just in case though, I line the bottom rack with foil to catch drips - and I've never had any - so guess I can stop wasting that foil.

Traveling Bells said...

That pie looks yummy. Paula does love her butta. She was a skinny gal in high school. I graduated a year ahead of her, although I didn't know her then...

Birdman said...

Still eating it! Wonderful recipe! Now, if I only had slices of leftover turkey breast for my turkey, lettuce and mayo sandwich, I'd be a happy boy. I even thought about making a turkey myself today(turkeys on sale .49 cents per lb. But alas the smallest one available was 16lbs. Ah... guess I'll just hit the local deli for my slices.
ps Did she tell you about the pumpkin pecan pie recipe I found her? Again... scrumptious!

Elenka said...

Calm down, Birdman.

Unknown said...

Sounds good. I've never made an apple pie that called for applesauce before. I just use a ton of apples in mine, and yes, some butter! lol

brattcat said...

mmmmm, this looks and sounds sooo delish.

Sarah Laurence said...

Your Thanksgiving feast looks gorgeous. Thanks for sharing your pie recipe.

Sharon Creech said...

Mm, mm, mmmm. Have to try this.
And I love 'Calm down, Birdman' !! Made me laff.

Lili said...

The lattice design is so pretty. I've never even done one of these, must try it! ~Lili