Apple Crunch Pie

 

Ingredients:

1

 

9 Pie Crust

4

 

Tart Apples, Peeled, Corned And Sliced Thin

Cup

Grape Nuts

Cup

Light Brown Sugar, Firmly Packed

1/3

Cup

All-Purpose Flour

1/3

Cup

Pecans, Chopped

A1/2

Tsp

Ground Cinnamon

Tsp

Ground Ginger

Cup

Butter, Cut Into Cubes

Directions:

Preheat oven to 375F. If the piecrust is not already in a 9 pie pan, line the pieplate, fold overhang under and crimp. Line the piecrust with foil and fill with dried beans or pie weights. Bake until dough begins to set about 20 minutes. Remove foil and beans. Bake about 5 more minutes until light brown. Remove crust and leave oven on.

Mix together the grape nuts, brown sugar, flour, nuts, cinnamon, and ginger in a medium bowl until blended. Cut in the butter, with a fork or fingers, until moist clumps form.

Place the apple in the piecrust, dot with 2-3 pieces of butter. Sprinkle the topping over the apples and bake until topping is brown and apples are tender about 35-40 minutes (Covering edge of crust if needed with foil to prevent over-browning after 25 minutes).

Serve warm or cold with ice cream if desired.

 

Yields

8 servings.

 

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