Blast from the Past: Crunch Top Apple Pie Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a nut-free alternative.

Take the apple pie out of the oven and let it cool.

Use Rome apples and squeeze about 1 tablespoon of lemon juice over them.

Add 3/4 cup of sugar, 1 tablespoon of flour, a pinch of salt, and ground cinnamon to the apples and stir.

Toss the apples into the sugar and flour mixture until well coated.

Add applesauce to the apple mixture and stir.

Place one section of refrigerated dough into a deep pie plate.

Pour the apple mixture into the raw crust and distribute it evenly.

Dot the apple mixture with butter.

Roll out an extra round of dough on parchment paper and cut it into strips for a lattice crust.

Create a lattice pattern on top of the pie using the strips of dough.

Trim the edges of the lattice crust to fit the pie plate.

Make a crunch topping by mixing flour, sugar, and a pinch of salt, then cutting in some butter until crumbly.

Sprinkle the crunch topping over the pie.

Preheat the oven to 425°F (218°C).

Bake the pie for about 10 minutes at 425°F, then lower the temperature to 350°F (175°C) and continue baking until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens