Wednesdays Unplugged - Apple Crunch Pie

"Sometimes it's easy to get caught up in life and take things for granted." ~ Karli Perrin

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

This was our year to spend Thanksgiving at Bad Medicine Lake with John's family. It was a great few days of visiting, eating, talking, games, puzzles, flying hovercraft, and just plain relaxing. First night there (Wednesday before Thanksgiving) it was about 18 degrees below zero... no wonder it took awhile to warm up!

RECIPE OF THE WEEK

I have always preferred single crust pies, so the Apple Crunch Pie that Andrea brought for Thanksgiving brought rave reviews in my book! She said she got the recipe from The Pioneer Woman... I think this is the one...

APPLE CRUNCH PIE

FILLING

• 1 whole unbaked pie crust
• 3 large or 4-5 small Granny Smith apples - peeled, cored and sliced thin
• 1/2 cups brown sugar
• 1 tablespoon flour
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 1/8 teaspoon cinnamon

TOPPING

• 7 tablespoons butter
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/4 cup pecans or more to taste
• Dash of salt

Preheat oven to 375 degrees F. Roll out pie dough and place it in a pie pan. Decorate edges as desired.

Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples and pour all into pie shell.

In the bowl of a food processor combine butter, flour, sugar, pecans and salt. Mix until everything comes together in clumps. Pour topping over apples

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning... can bake for 15-20 minutes more if necessary.

Remove from oven when pie iw bubbly and golden brown. Serve warm with hard sauce, whipped cream or ice cream.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks

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