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

Level:

Easy

Serves:

6 to 8 servings

Ingredients

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

Directions

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.