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Apple Crunch Pie
Rob H posted 11-21-98
Apple Crunch Pie
Filling:
1/2 cup sugar
3 tbs.flour
3/4 tsp. cinnamon
1/2 tsp. salt
5 medium Washington State gold apples peeled and sliced thin.
1 cup firmly packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
1/4 cup caramel ice cream topping
Heat oven to 375° F. Prepare pie crusts for two crust pie using a 9-inch pie pan.
In a large bowl, combine sugar, 3 tbs. flour, cinnamon, and salt; mix well. Add apple slices; toss gently to coat. Pour into crust-lined pan.
In medium bowl, combine brown sugar, 1/2 cup flour and rolled oats. With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Top with second crust and flute; cut slits in several places in top crust.
Bake in pre-heated oven for 50 to 55 minutes or until crust is golden brown. Remove from oven; drizzle with caramel sauce if desired.
