Apple Crunch Pie Recipe



  1. 1 c. all-purpose flour plus
  2. 2 Tbsp. all-purpose flour
  3. 1/2 c. cake flour
  4. 2 Tbsp. sugar
  5. 1/2 tsp salt
  6. 1/2 c. unsalted butter - (1 stick) chilled, and cut into 1/2" cubes
  7. 3 Tbsp. solid vegetable shortening frzn, and cut into 1/2" cubes
  8. 5 Tbsp. chilled whole lowfat milk or possibly more if needed
  9. 1 c. all-purpose flour
  10. 3/4 c. golden sugar - (packed)
  11. 1/2 c. old-fashioned oats
  12. 1 tsp grnd cinnamon
  13. 6 Tbsp. unsalted butter - (3/4 stick) melted
  14. 4 x Golden brown Delicious apples - (8 to 9 ounce ea) peeled, quartered, cored, sliced 1/4" thick, each slice cut crosswise into 3 pcs
  15. 1 Tbsp. sugar
  16. 1 Tbsp. fresh lemon juice
  17. 3 Tbsp. apricot preserves
  18. 1 x egg yolk beaten with
  19. 1 Tbsp. whipping cream for glaze


  1. For Crust: Blend first 4 ingredients in processor.
  2. Add in butter and shortening; using on/off turns, process till butter is reduced to pea-size pcs.
  3. Add in 5 Tbsp.
  4. lowfat milk and blend till moist clumps form, adding more lowfat milk by teaspoonfuls if dough is dry.
  5. Gather dough into ball; flatten into disk.
  6. Wrap in plastic; refrigerateat least 1 hour and up to 1 day.
  7. For Topping: Combine first 4 ingredients in medium bowl.
  8. Gradually add in butter, stirring till moist clumps form.
  9. (Can be made 1 day ahead.
  10. Cover; chill.)
  11. For Filling: Stir apples, sugar and lemon juice in large bowl to blend.
  12. To Assemble: Preheat oven to 400 degrees.
  13. Roll out dough on lightly floured sheet of parchment paper to 14-inch round, occasionally lifting and turning dough to prevent sticking.
  14. Transfer dough on parchment to rimless baking sheet.
  15. Leaving 2-inch plain border, spread preserves over center of dough.
  16. Sprinkle preserves with 3/4 c. topping mix.
  17. Spoon apple mix over topping, mounding slightly in center; sprinkle apples with remaining topping.
  18. Using parchment as aid, fold dough border in over apple filling (border won't cover filling completely).
  19. Press border firmly to hold shape and keep in place.
  20. Carefully peel back parchment.
  21. Brush border generously with glaze.
  22. Bake pie till crust is set, about 25 min.
  23. Reduce temperature to 325 degrees.
  24. Bake till apples are tender, covering topping loosely with foil if browning too quickly, about 40 min longer.
  25. Cold pie on baking sheet at least 30 min.
  26. Serve hot or possibly at room temperature.
  27. This recipe yields 8 servings.
  28. Comments: This free-form apple pie is shaped and cooked on a baking sheet-eliminating the need for a pie dish.
  29. Using lowfat milk instead of water in the crust makes it tender.