Apple Crunch Pie

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.

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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!

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Jacques’ Mama’s Apple Tart

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That’s my handiwork on the home sewn place-mat!
I love Jacques Pepin. I am reading his autobiography as recommended by my sister. The few recipes offered are fabulous. They are rarely fussy and sound delicious. So…on page 132-133 we have this recipe: Maman’s Apple Tart.

With no offense toward Maman or Jacques I made it my way! Heat your oven to 400 degrees F.

  • 1 1/4 cup flour
  • 1 large egg, beaten with a fork in a bowl
  • 3 tablespoons butter, softened
  • 3 tablespoons shortening such as Crisco. Those of you who know me know that I do not ever have shortening in the house. So I use Coconut oil. It’s solid in my pantry at this winter temperature.
  • pinch of salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 2 tablespoons hot milk; all I have is almond milk so that is what I heat in small pyrex bowl to nuke

Make the dough by putting all ingredients but the hot milk in a bowl and stirring all together. Then add the hot milk. Do not overwork the dough; it will be soft. Press the dough into the 9 inch pie tin with floured fingers so the dough covers the bottom and reaches up the sides.

  • 4 large Golden Delicious apples (about 2 pounds); I use three Empire apples because that is what is in my produce drawer
  • 3 tablespoons sugar
  • 2 tablespoons butter, cut up in bits

While making the dough I add 1/2 teaspoon cinnamon. In afterthought I could have used cinnamon sugar in the topping.

Peel, core, and slice the apples into 1/1/2 inch wedges. Oops! I cut mine into tiny slices about 1/8-1/4 inch thick! My bad! Arrange the wedges on the dough like the spokes of a wheel. Sprinkle with the sugar and top with the butter.

Bake approximately one hour until the crust is golden. Well…my crust is a bit on the brown side! I think I used the 8 inch pan as well. It’s my kitchen; I do it my way!

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The crust is crisp. The apples are soft and flavorful. Very nice and easy to make. This is a keeper. Yum!