APPLE CRUNCH PIE
Don't let the ingred. list scare you. This is easy and so good. It is worth the little extra. This was one of three desserts for Thanksgiving and we had none left!
Provided by Reta Smith
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 18
Steps:
- 1. CRUST: Combine dry ingredients. Cut in butter with pastry blender until like coarse crumbs. Sprinkle with vinegar, then water, 1 tablespoon at a time, tossing with fork until pastry holds together. Shape into flat ball, wrap & refrigerate at least 1 hr.
- 2. FRENCH TOPPING: Meanwhile, combine all ingredient down to "cold butter". With pastry blender or 2 knives, cut in butter until resembles coarse crumbs. Set aside.
- 3. Preheat oven to 400F. On floured surface roll pastry into 12" circle. Fit into 9" pie plate, trim & flute.
- 4. FILLING: Combine sugar & cinnamonin large bowl. Add sliced apples & toss to coat. Spoon into prepared pie shell. Sprinkle topping evenly over apples. Bake 15 min. & then reduce temp to 375. Bake 50 - 55 min. until apples are tender. Cool on wire rack. Serves 8
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