Best 12 Apple Pie Crunch Recipes

APPLE CRUNCH PIE I

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.

CARAMEL CRUNCH APPLE PIE

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.

CRUNCH TOP APPLE PIE (PAULA DEEN)

Steps:

• Preheat oven to 425°F.
• Line a 9-inch pie pan with half of the dough.
• Toss apples with 1 tablespoon lemon juice in a medium-sized bowl.
• Combine sugar, flour, cinnamon and salt in a small bowl. Pour over apples and toss. Stir in applesauce. Spoon this mixture into pie pan and dot with butter.
• Cut remaining crust into strips; using every other one arrange over top of pie. Lattice in remaining strips (going the other direction, crossing over and under every other strip).
• For crunch topping, combine flour, sugar and salt in a bowl. Cut in butter with a fork until mixture is crumbly. Sprinkle over the top of crust.
• Bake for 10 minutes, then reduce heat to 350°F and continue to bake for about 45 minutes, or until crust and topping are golden brown. (My pie with golden delicious apples was done after 30 minutes at this step, so watch your pie!).
• Note: It helps to make a foil ring to put around pie crust edge to keep it from browning too fast.

APPLE CRUNCH PIE WITH VANILLA SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, mix together 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. Stir in sliced apples until coated with sugar mixture. Stir in 1 cup cinnamon chips. Pour filling into prepared pie crust, and dot with 3 tablespoons butter.
• To make streusel topping: mix together 3/4 cup flour and 3/4 cup brown sugar in a mixing bowl. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in remaining 2/3 cup cinnamon chips. Sprinkle streusel topping over apple filling.
• Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking for until filling is bubbling and streusel is golden brown, 35 to 40 minutes more. Allow to cool for at least 1 hour before serving.
• While the pie is cooling, prepare the vanilla sauce. In the top of a double boiler over medium heat, whisk together eggs, half-and-half and 1/2 cup sugar. Cook, stirring constantly, until sauce has thickened. Remove from heat, and stir in vanilla. Spoon sauce (warm or cooled) over slices of pie.

CINNAMON CARAMEL-CRUNCH APPLE PIE

Steps:

• In a heavy saucepan, combine caramels and water. Cook and stir over low heat until melted; stir until smooth. , Arrange a third of the apples in pastry shell; drizzle with a third of the caramel mixture. Repeat layers twice. In a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over pie., Bake at 375° for 40-45 minutes or until apples are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Store in the refrigerator.

APPLE CRUNCH PIE II

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.

CARAMEL APPLE PECAN CRUNCH PIE

Steps:

• 1. Pie Crust: Place all ingredients in a 9 inch pie plate, mix well with hands. Spread out in pie plate.
• 2. Filling: peel and slice apples in to a large bowl Sprinkle 1 teaspoon cinnamon over apple slices and lightly toss. Pour in to your crust.
• 3. Topping: Mix all ingredients in a bowl until well blended. Heap over top of apples. Bake at 350 degrees for 35-45 minutes depending on your oven. Topping will be golden brown and apples will be soft but not mushy. Cool for 30 minutes.
• 4. Caramel Drizzle: After pie has cooled for 30 minutes, melt caramels and milk in microwave safe dish, microwave until smooth, keep a close eye on this so you do not over cook, I use 15 second increments, drizzle about half over top of pie, sprinkle with chopped pecans, lightly drizzle remaining caramel over nuts. You can garnish with whole pecans if you like.

CRUNCH TOP APPLE PIE

Steps:

• Place apples in a bowl and toss with lemon juice.
• Pour into unbaked pie shell.
• Mix together remaining ingredients, except butter and sprinkle evenly over apples.
• DRIZZLE melted butter over the top, cover every square inch and bake in a 350 degree oven for 1 hour.
• Cover with foil if needed as the nuts tend to burn.
• Serve with vanilla bean ice cream.

NO CRUST APPLE CRUNCH PIE

Steps:

• 1. Mix all the filling ingredients in a medium bowl and pour into a buttered 8x8" baking dish.
• 2. Mix all the topping ingredients in a medium bowl until combined and crumbly and spread over top of apples.
• 3. Bake @ 350° for 35-45 minutes.

MEGAN'S COCONUT CRUNCH APPLE PIE

Steps:

• 1. Sprinkle 1/4 cup coconut on bottom of pie crust in pie crust. I only use Pilsbury refrigerated pie crust. Mix apples, sugar, 1/2 teaspoon cinnamon and 2 tablespoons flour. Turn into crust. Mix remaining flour, brown sugar, cinnamon, blend in butter then coconut and walnuts. Sprinkle over pie. Bake at 400 degrees for 40-45 minutes. Allow to cool completely before cutting. Put a cookie sheet on the bottom rack when baking to catch any overflow. Can be served cold, or warmed and topped with vanilla ice cream.

CARAMEL APPLE CRUNCH PIZZA PIE

Steps:

• 1.Preheat oven to 375 degrees 2. Open pie crusts and roll both gently together onto a pizza stone or pizza pan or cookie sheet. Use parchment paper if using pan or cookie sheet. Crimp edges. 3.Peel and slice apples and place in large bowl. Coat with lemon juice. 4.Mix white sugar, cinnamon and nutmeg together in small bowl and toss with apples until evenly covered. 5.Lay apples slightly overlapping around the pie crust, starting on the outside edge working inward. 6.Mix brown sugar, oats, cinnamon, vanilla and nuts together in small bowl until combined. 7.Sprinkle over apples. Dot top with butter. 8.Bake in preheated oven for 20-30 minutes until bubbly and pie crust edges are browned. (Cover edges with foil if they are browning too quickly). 9.Remove from oven and top with caramel ice cream topping. Allow to cool slightly and serve with vanilla ice cream if desired.

APPLE PIE CRUNCH RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 F. Cut butter into thin slices and microwave in a small bowl just until melted. Set aside. In a large mixing bowl, combine both cans pie filling and the lemon juice. Pour into an 11x8" (or equivalent) baking dish. Sprinkle top lightly with cinnamon. In a medium bowl, add the flour, sugar, and chopped pecans. Drizzle in the melted butter in a very thin stream while using a large fork to combine the mixture until it resembles small pebbles. Sprinkle the mixture evenly over the pie filling. Place on the middle rack of the oven and bake for 25-30 minutes, or until lightly browned and starting to bubble around the edges. Cool to lukewarm on a wire rack. To serve, spoon into individual serving dishes and top with whipped cream or vanilla ice cream and a drizzle of caramel sauce, if desired. And, it's just as good served cold!