Crumble Apple Pie

Paula Deen knows her desserts. And just in time for Thanksgiving, we took a liking to her crunch top apple pie and made it a bit easier for those uninitiated with baking, or just those without a lot of time. 

A note on equipment needs: you'll need a pie pan, ceramic, glass, or even foil, as well as an apple peeler and corer. While you can definitely make this pie without the peeler and corer, a knife would do, the specialized equipment makes it an easier and faster task. 

Prep time: 30-35 minutes

Bake time: 45 minutes 

Ingredients:

• 2 pie crusts at room temperature

Filling:

• 3/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 4 medium sized Granny Smith Apples, cubed and peeled
• 16 ounces applesauce, option to go with the cinnamon flavored sauce
• Juice of half a lemon, about 1 tablespoon
• 2 tablespoons cold butter, chopped into small pieces

Crumble topping:

• 3 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon butter, at room temperature

Preheat oven at 425. Combine sugar, flour and cinnamon is a large bowl. Coat the apples with the lemon juice and combine with the sugar mixture. Add apple sauce and spoon the mixture in the pie crust and dot the top with the 2 tablespoons of butter. 

Unroll the second pie crust onto a floured surface. Cut it into 1/2 inch ribbons and create a lattice top. Sprinkle the crumble topping over the top evenly. Bake for 10 minutes, then reduce the heat to 350 and bake for 45 minutes or until the crust and topping are slightly browned. 

Cool for 30 minutes then serve.