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Howdy Sugar Pie Darlin’s here’s the recipe for Butter Crunch Apple Pie as promised! My recipe for the pie crust is for two single pies,  so I made a double batch of the apple pie filling and a double batch of the Butter Crunch Topping for two pies..one to keep and the other to give away! This very pie was given as a “thank you” gift and the response was this…

“Thank you Ruth Ann for the wonderful pie!  I could not eat it all on my own so I shared with several people.  Everyone agrees, it was the best apple pie they’d ever had!” Boy, that made me feel good! Try this recipe, I think you’ll agree it’s super yummy!

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Aunt Ruthie’s Pie Crust

(This recipe makes two single crust pies or one double crust pie.)

3 cups unbleached flour

¼ cup granulated sugar

1 cup (2 sticks) cold salted butter (cut in small cubes)

½ cup or more ice water

Mix the flour and sugar together in mixer (or by hand with pastry blender). Add butter, mix until the butter bits are pea-size. Add 1/2 cup ice water and mix until ball forms. If needed you can add more water but only a teaspoon at a time. Once a ball is formed cut in half.  Flatten into 2 patties, then roll out, place in pie dish, crimp. Store pie shells in refrigerator or freezer until it’s time to fill.

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Apple Pie Filling (for one pie)

6-7  large apples (or 6 cups), peeled, sliced and cored (a variety of Golden Delicious, Braeburn, Pink Lady, Honey Crisp or other crisp sweet apple…not Red Delicious though)

1 1/4  cup sugar

2 Tablespoon Flour

½ stick melted butter

1 teaspoon cinnamon

Dash of Nutmeg

1 teaspoon lemon juice

Mix together in a bowl and pour into prepared pie shell.  Pile the apples up higher in the middle.

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Butter Crunch  Topping  (for one pie)

1 cup granulated sugar

1 cup unbleached flour

1/2 cup brown sugar

1 stick salted butter cut into small pieces

1 teaspoon vanilla

Optional 1 cup chopped pecans

Mix dry ingredients together. Add  butter pieces and Vanilla. Cut in butter with a pastry blender. Leave the butter in large chunks. I also take my hands and squeeze the mixture together until fully blended but still chunky. You can add 1 cup of chopped pecans at this point if you would like or not…either way it’s yummy! Pour over apple pie filling.

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Preheat oven at 425 degrees. Bake pie on parchment lined baking sheet for 15 minutes then lower temperature to 375 degrees. At this point, after you lower the temperature, take a sheet of foil, scrunch it around the edge into a circle…like a hubcap… and put it on top of pie to prevent over-browning. Continue to bake pie for 1 hour at the 375 degree temperature.

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img_54631Enjoy  with ice cream or plain…either way it’s a party in your mouth!

For more photos of me preparing this pie visit this blog post...click here!

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