Best 9 Apple Crunch Pie Ii Recipes

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Apple Crunch Pie II is a delectable dessert that combines a mouthwatering apple filling with a tantalizing crunchy topping. This classic treat is perfect for any occasion, whether it's a family gathering, a holiday celebration, or simply a sweet treat to indulge in. With its irresistible combination of tender apples, a hint of cinnamon, and a golden brown crust, this pie is sure to be a hit among pie lovers of all ages.

Here are our top 9 tried and tested recipes!

CRUNCHY CRUMB APPLE PIE



Crunchy Crumb Apple Pie image

This is a yummie alternative to an old favorite. The topping is sweet and the apples are a little tart. I posted this with a ready-to-bake pie crust, but I have found a homemade crust is always better! There are tons of apples in this pie but they cook down during baking. This is delicious topped with vanillia ice cream.

Provided by MelodyOHare

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 refrigerated ready-to-bake pie crust
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup cold butter, cut in small pieces
7 large pippin apples or 7 large greenings apples
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Have Ready a 9-in.
  • pie plate and a baking sheet.
  • Place oven rack in lowest position in oven.
  • Heat oven to 450.
  • Line pie plate with pie crust as package directs.
  • Flute or crimp edge.
  • TOPPING: Mix flour, sugars and cinnamon in medium bowl.
  • Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
  • FILLING: Peel, halve and core apples.
  • Cut in 1/8 inch-thick slices (or with a slicing disk of a food processor).
  • Place in a large bowl, add lemon juice and toss to coat.
  • Mix remaining ingredients in a small bowl, sprinkle over appl slices and toss to coat.
  • Layer apple slices in pie shell, mounding them higher in center.
  • Pat topping evenly over apples to form a top crust.
  • Place pie on the baking sheet to catch any drips.
  • Bake 15 minutes.
  • Reduce oven temp to 350 and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown.
  • (If topping browns too quickly, drape a piece of foil loosely over the pie).
  • Cool completely on a wire rack before serving.

Nutrition Facts : Calories 491.6, Fat 19.4, SaturatedFat 9.2, Cholesterol 30.5, Sodium 206.2, Carbohydrate 80.2, Fiber 5.9, Sugar 53.5, Protein 3.3

APPLE CRUNCH PIE



Apple Crunch Pie image

Easy to make using a refrigerated ready made pie crust. Vanilla ice cream is a must have with this pie.

Provided by Marie

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 refrigerated ready-made pie crust
1/2 cup flour, plus
2 tablespoons flour
1/2 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/2 cup cold butter, cut in small pieces
7 medium tart apples, such as granny smith
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Steps:

  • Preheat oven to 450°.
  • Line 9" pie plate with pie crust and flute edges.
  • Mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs.
  • For filling, peel, core and slice apples 1/8" thick.
  • Toss with lemon juice to coat.
  • Mix remaining ingredients together and sprinkle over apple slices, tossing to coat.
  • Layer apple slices in pie shell mounding them higher in center.
  • Pat topping evenly over apples to form a top crust.
  • Place pie on a baking sheet to catch any drips.
  • Bake for 15 minutes, then reduce oven temperature to 350° and bake for 45 minutes more.
  • If topping browns too quickly, place a piece of foil over pie.
  • Cool pie completely on a wire rack before serving.

Nutrition Facts : Calories 426.1, Fat 17.1, SaturatedFat 8.1, Cholesterol 30.5, Sodium 190.9, Carbohydrate 68.9, Fiber 3.6, Sugar 46.7, Protein 2.5

APPLE CRUNCH PIE



Apple Crunch Pie image

Categories     Food Processor     Fruit     Dessert     Bake     Thanksgiving     Apple     Oat     Fall     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Crust
1 cup plus 2 tablespoons all purpose flour
1/2 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons frozen solid vegetable shortening, cut into 1/2-inch cubes
5 tablespoons (or more) chilled whole milk
Topping
1 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
4 8- to 9-ounce Golden Delicious apples, peeled, quartered, cored, sliced 1/4 inch thick, each slice cut crosswise into 3 pieces
1 tablespoon sugar
1 tablespoon fresh lemon juice
3 tablespoons apricot preserves
1 egg yolk beaten with 1 tablespoon whipping cream (for glaze)

Steps:

  • For crust:
  • Blend first 4 ingredients in processor. Add butter and shortening; using on/off turns, process until butter is reduced to pea-size pieces. Add 5 tablespoons milk and blend until moist clumps form, adding more milk by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
  • for topping:
  • Combine first 4 ingredients in medium bowl. Gradually add butter, stirring until moist clumps form. (Can be made 1 day ahead. Cover; chill.)
  • For filling:
  • Preheat oven to 400°F. Stir apples, sugar and lemon juice in large bowl to blend.
  • Roll out dough on lightly floured sheet of parchment paper to 14-inch round, occasionally lifting and turning dough to prevent sticking. Transfer dough on parchment to rimless baking sheet. Leaving 2-inch plain border, spread preserves over center of dough. Sprinkle preserves with 3/4 cup topping mixture. Spoon apple mixture over topping, mounding slightly in center; sprinkle apples with remaining topping. Using parchment as aid, fold dough border in over apple filling (border will not cover filling completely). Press border firmly to hold shape and keep in place. Carefully peel back parchment. Brush border generously with glaze.
  • Bake pie until crust is set, about 25 minutes. Reduce temperature to 325°F. Bake until apples are tender, covering topping loosely with foil if browning too quickly, about 40 minutes longer. Cool pie on baking sheet at least 30 minutes. Serve warm or at room temperature.

APPLE CRUNCH PIE I



Apple Crunch Pie I image

This pie has a delicious sweet crumb topping with a tart, but sweet, apple filling. Eat straight or ala' mode.

Provided by Lisa McCovey

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

1 (9 inch) unbaked deep dish pie crust
1 cup all-purpose flour
½ cup packed brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ cup butter
7 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
½ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

  • Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
  • To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
  • To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
  • Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
  • Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

Nutrition Facts : Calories 490.5 calories, Carbohydrate 79.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 234.4 mg, Sugar 51.8 g

APPLE CRISP II



Apple Crisp II image

Number Of Ingredients 10

3/4 cup Kellogg's® corn flake crumbs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup firmly packed brown sugar
1/3 cup chopped walnuts
1/2 cup margarine or butter, softened
TOPPING
1 can (1 lb. 14 oz.) apple pie filling
1 tablespoon lemon juice
1 teaspoon cinnamon

Steps:

  • 1. For topping, mix together first six ingredients in medium mixing bowl. Set aside.2. Stir together remaining ingredients in ungreased 8 x 8 x 2-inch baking dish. Spread evenly in dish. Crumble topping evenly over apples.3. Bake at 400°F about 30 minutes or until topping is crisp and lightly browned. Serve warm or cooled with ice cream or whipped topped.

Nutrition Facts : Nutritional Facts Serves

APPLE CRUNCH PIE II



Apple Crunch Pie II image

A unique apple pie recipe with a crunchy, sweet topping and old fashion filling. You may vary the amounts of oatmeal and pecans in the topping to your liking.

Provided by GINSU7

Categories     Apple Pie

Time 1h15m

Yield 8

Number Of Ingredients 11

8 Macintosh apples - peeled, cored and chopped
¼ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¾ cup rolled oats
½ cup brown sugar
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup butter
¾ cup chopped pecans
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, combine apples, white sugar, 1/2 teaspoon cinnamon and allspice. Pour filling into pie shell.
  • In a medium bowl, combine oatmeal, brown sugar, nutmeg and 1/2 teaspoon cinnamon. Cut in the butter and mix with fingers until crumbly. Spoon over the top of the apples. Sprinkle top with pecans.
  • Bake in the preheated oven for 45 minutes, or until golden brown.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 51.4 g, Cholesterol 30.5 mg, Fat 27.1 g, Fiber 6.1 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 203.1 mg, Sugar 29.9 g

PRAIRIE APPLE CRUNCH



Prairie Apple Crunch image

I can make two "guarantees" with this dish...it never fails and it disappears quickly. It is easy and delicious...what more can you ask for?

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 9

6 large tart apples, peeled and sliced
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup butter, melted
Whipped cream, optional

Steps:

  • Place apples in a greased 11x7-in. baking dish. Sprinkle with the sugar, cinnamon, nutmeg and salt. Combine brown sugar, flour and butter; sprinkle over apple mixture. , Bake at 350° for 40-45 minutes or until apples are tender. Serve warm or at room temperature with cream if desired.

Nutrition Facts : Calories 250 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

APPLE CRUNCH PIE



Apple Crunch Pie image

Number Of Ingredients 8

1 Keebler® Ready Crust® graham cracker pie crust
1 egg yolk, slightly beaten
1 (21-ounce) can apple pie filling
1/2 cup all-purpose flour
1/2 cup rolled oats
3 tablespoons granulated sugar
3 tablespoons brown sugar
1/4 cup margarine or butter, melted

Steps:

  • 1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375°F for 5 minutes. 2. Spread pie filling in crust. In small bowl combine flour, oats, granulated sugar and brown sugar. Stir in margarine or butter. Sprinkle over pie filling.3. Bake on baking sheet at 375°F about 35 minutes or until filling is bubbly and topping is light brown. Serve warm or cool.

Nutrition Facts : Nutritional Facts Serves

CARAMEL CRUNCH APPLE PIE



Caramel Crunch Apple Pie image

I was raised on a small farm, the youngest of eight children and the only girl. My mom taught me how to make all kinds of pies from scratch, and this is one of my favorites. Caramels and apples are a delicious combination.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

TOPPING:
1/4 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon
PIE:
6 cups sliced peeled tart apples
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 unbaked pastry shell (9 inches)
28 caramels
1 can (5 ounces) evaporated milk

Steps:

  • Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

Nutrition Facts : Calories 461 calories, Fat 14g fat (8g saturated fat), Cholesterol 21mg cholesterol, Sodium 238mg sodium, Carbohydrate 81g carbohydrate (57g sugars, Fiber 2g fiber), Protein 5g protein.

Note: This summary is best viewed in an HTML editor or a web browser.

Tips:

  • Opt for a variety of sweet apples like Honeycrisp, Granny Smith, and Pink Lady for a perfect balance of flavor and texture in your pie.
  • Don't peel the apples; the skin adds color, texture, and nutrients to the pie.
  • Make sure your apple slices are uniform in size so that they cook evenly.
  • Use a sharp knife to slice the apples so they don't get bruised or crushed.
  • If you don't have a pastry blender, you can use two forks or your fingers to work the butter into the flour.
  • Don't overmix the dough, as this will make it tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will make it easier to handle and less likely to stick.
  • Use a pie plate with a removable bottom for easy slicing and serving.
  • Brush the crust with milk or cream before baking to give it a golden brown color.
  • Serve the pie warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

With its delightful combination of sweet apples, crunchy topping, and flaky crust, this apple crunch pie is sure to be a hit with family and friends. The use of a variety of sweet apples provides a complex flavor profile, while the crunchy topping adds a textural contrast that makes every bite a delight. The pie is easy to make and can be tailored to your own preferences, making it a versatile dessert option for any occasion. Whether you're a seasoned baker or just starting out, this apple crunch pie recipe is sure to become a favorite in your kitchen.

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