Crunch Top Apple Pie

Let me just put this out there...Paula Deen is my homegirl, and she can do NO wrong in the kitchen. I love her, despite all the butter that I'm convinced is going to give me a heart attack.

I come from a huge Indian family, and a LARGE handful of my family got together to go apple picking over the Fall:

Let's be honest...there's a whole lot of us. We had a lot of fun apple picking, check out my cousins Nawaz and Shabnam cheesing it up!

Anyways, after we picked all these apples, we obviously needed to cook a pie with it! I tried Paula's recipe and it came out pretty yummy. The crunch top makes it extra special. Only thing I'd change is reduce the amount of apple sauce used by half (it was too gooey). I also won't judge anyone who uses premade pie crust (let's be honest here, kids!)

Paula Deen's Crunch Top Apple Pie

Ingredients

Dough and Filling:

Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)

3/4 cup sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

Dash salt

3 1/2 cups peeled, chopped cooking apples

1 (16-ounce) jar applesauce

1 tablespoon

lemon juice

2 tablespoons butter, chopped into small pieces

Crunch Topping:

3 tablespoons all-purpose flour

1 tablespoon sugar

Dash salt

1 tablespoon butter, at room temperature

Directions

Preheat oven to 425 degrees F.Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.