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!
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.
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.
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.
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.
Enjoy 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!