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.

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