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.