I recently lost my grandfather – and there’s nothing like a funeral to drag up old memories. My grandfather was born in Germany and came to the US after WWII. He was a baker and I’m sure that’s how most people (including me) will remember him.
One memory that recently came to mind was a conversation between my Mom and my grandfather. She had been asking him how he gets the inside of an apple pie so perfect and he told her that he used half fresh apples and half canned apple pie filling. I remember feeling so duped – here he was, this fantastic baker, using canned ingredients! - but in a time crunch last weekend I decided to try it out. He was, of course, very right – it does make for a fantastic pie.
The filling for this pie is gooey – but not too gooey that the pie falls apart – and the topping gives it a nice bit of crunch. Served warm with a scoop of ice cream, it’s just perfect.
Apple Crunch Pie
(Adapted from BakeBakeBake)
1 refrigerated, pre-rolled pie crust
1/2 c. sugar
3 T. flour
1 t. cinnamon
Pinch of salt
3 large apples, peeled and thinly sliced
1 can apple pie filling
1 c. brown sugar
1/2 c. flour
1/2 c. quick cooking oats
1/2 c. butter
Roll out dough sheet and shape into greased pie dish.
In a large bowl, stir together sugar, flour, cinnamon and salt. Add in fresh apples and stir to coat. Add in apple pie filling and stir to combine. Transfer apple mixture to crust.
In a separate bowl, combine brown sugar, flour and oats. Cut in butter until coarse crumbs are formed. Sprinkle crumbs over apple mixture.
Cover edge of pie with foil and place on a baking sheet (to catch drips). Bake at 375F degrees for 25 minutes. Remove foil and continue to bake for another 20 minutes or until top is golden.