Crunchy Crust Apple Pie

Pile the apples slices high; they will cook down.

Note: This is best the day you make it; humidity will cause the crunchy crust to soften overnight.

Solution: Finish it off the first day. Or, reheat the next day and add ice cream or finely shredded cheddar cheese (or both).

Smooth the crust mixture over the apples and seal the edges1, 9-inch unbaked regular (not deep dish) pie shell (You can make your own pie shell. I, however, cannot, so PetRitz is my friend)

1 cup sugar, divided
1 teaspoon ground cinnamon
6 to 8 large Jonathan apples (or other tart apple)
½ cup flour
1/3 cup butter, softened

Smooth the crust mixture over the apples and seal the edges

1. Mix ½ cup of sugar with the cinnamon.

2. Peel, core and thinly slice the apples. Dump the apples in the cinnamon mixture and stir to coat them with the cinnamon sugar. Mound the apples QUITE high in the pie shell because they will cook down. (Believe this.)

3. Heat oven to 375 degrees. No sense doing it sooner, it will take you a while to get the apples ready.

4. In a small mixing bowl, combine the flour and remaining ½ cup sugar; cut in the butter until crumbly. (I moosh the mixture with my hands.)

The crunchy crust is a nice change from traditional apple pie.

Pat the mixture evenly over the apples, forming a crust; seal the edges. (I flatten the mixture between my hands and lay it on the apples and smooth the mixture around to cover all of the apples.)

5. Bake for 50 to 60 minutes or until golden brown, protecting the edges of the crust. Check after 50 minutes – insert knife in middle to see if apples are soft.)

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