I made an apple pie with a crunch topping. I was trying to make a crumb topping but it was very crunchy, tasty but very crunchy. I had a bunch of apples that needed to be made into a pie or a brown betty. Hubby voted for pie. There were some Empire, some Gala, and some Granny Smith apples. I sliced up about eight of them which made 4 cups. I had a pre-made, bought pie crust, just one so I had to make a topping.
I made the Cinnamon Add-a-Crunch topping from my handy-dandy Quaker Oats cook booklet. Thinking on it now, the “add-a-Crunch” should have given me a hint as to the outcome! I love crumb toppings that use melted butter. Makes it so much easier to mix than “cut together with fork until resembles…”
- 1 1/4 cups quick or old-fashioned oats, uncooked
- 1/3 cup packed brown sugar
- 1/3 cup butter, melted
- 1/3 cup wheat germ (I actually have this! It’s great to sprinkle over the waffle batter before you close the lid on the waffle iron.)
- 1/2 teaspoon cinnamon
The actual recipe says mix this together and cook in skillet for 5-7 minutes and then spread on cookie sheet to cool. I figured it would cook on the pie so I just mixed it all together and added 1 cup of chopped walnuts as well.
Make your apple pie. Spread this topping on top. Bake your apple pie. Voila! Very pretty.
My pie was tasty but the apples did not meld together in any fashion. I had to serve this in bowls. I may have forgotten to pat the top of the apples with butter, but that can’t have been the problem. I never cook my pie fillings first and other apple pies have turned out like pies. I don’t make apple pies frequently enough to experiment like America’s Test Kitchen. I have had this same problem once or twice before which I attributed to the type of apple and/or size of the apple slices. But I sliced these apples in thin slices.
We ate the pie. We enjoyed the pie. It just wouldn’t have won any prizes!
9 thoughts on “Apple Crunch Pie”
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Looks yummy 🙂
lol on the crunchy, but I’m so glad you made this because it looks amazing!!
And it tasted awesome!
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“We ate the pie. We enjoyed the pie.” I love it! THAT is what is important, anyway 🙂 As to the consistency, I tend to think the problem might be the apples. I’ve made pies that turn out like applesauce and some that I keep baking and baking until the apples soften. The type of apple does make a difference. However, I will just use what I’ve got and if it turns into applesauce pie, so be it.
I do like a little firmness to my apples but this was more than seemed right for pie. The topping was nicely browned so I did not want to risk burning it.
What a perfect pie!
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