10 Reviews of Crunch Top Apple Pie (Paula Deen)

From: Roxygirl in Colorado

On Sep 19, 2006

Wonderful way to start the apple season! This was so deluctable and the applesauce made for a great filling. I used more apples (atleast 5 cups) so I added another tbl. of flour (perfect). My pie did take the full baking time, too. The crunch topping is a divine touch. Thanks Sharlene! Roxygirl

From: Deb's Recipes

On Dec 2, 2006

This pie is very attractive and delicious ~ We enjoyed it served still warm from the oven along with vanilla ice cream! For the filling I used 5 cups of Granny Smith apple slices, 1 1/2 cups of applesauce, and 2 tablespoons each of flour and lemon juice. Along with the crunch topping I added a light sprinkling of cinnamon then baked the pie for 45 minutes with foil over it for much of that time. I will be making this outstanding pie again ~ Thanks so much for sharing the recipe.

From: Tammie83

On Sep 21, 2007

What can I say other than Yummmmmm. I made this apple pie and it was gone in about 3 days becuase my family couldn't stop eating it. I pretty much made the recipe as it is stated, but instead of 3 1/2 cups of apples, I just piled them into the dish until they were practically spilling over the sides just because I had tons of apples from my tree in the yard I wanted to use up. You have to try this recipe.

From: LonghornMama

On Jan 15, 2007

Wow! This is GOOD! I used 5 cups apples and unsweetened applesauce. Since I only had a single Basic Pie Crust I in the freezer, used that to make the lattice top and went without the bottom crust. Pure laziness on my part, but still delicious and really pretty. Will definitely make again! Thanks, Sharlene, for sharing the recipe!

From: Mrs_Esparza

On Dec 15, 2006

From: Bayou Baby

On Jul 13, 2007

This pie is awesome. I made two for my boyfriend's birthday, and we could not stop eating it. I made very few changes to the recipe: I used whole wheat flour (this was all I had, and I threw in an extra tablespoon) and light brown sugar (all I had). I also let the whole mixture sit overnight in the fridge before pouring it into the pie crust. Overall, it was DIVINE!

From: Raspberri_Skies

On Nov 29, 2008

Very good pie. The only changes I made were that I used apple pie spice ( one and a half tsps) and I also added a little of that to the crumb topping. Baker beware The filling when this is baking is very liquidy and loose. Bake this on a foil lined pan ( or else you will have a very sticky messy oven). I thought for sure this would never set up, when I took it out of the oven it literally was splashing all over. As it cooled it because nice and firm and you could never tell how loose it was.

From: WheresTheBeef

On Jun 26, 2009

SOooooooo good This recipe has made me famous amongst friends, coworkers, AND in-laws! Ding ding ding! The filling is a bit too liquidy, so I am not quite as liberal with the apple sauce and I always use an extra apple or two. Also-- frozen pie pastry?! NEVER!! Make a pastry with half lard and half butter, and the entire pie will taste THAT much better.

From: Melanie-1221

On May 2, 2008

This apple pie was fantastic! I almost skipped the crunch topping but I'm soooo glad I didn't. It really adds to the pie.Thanks for posting!

From: Doc's Mom

On Aug 24, 2007

Wow, this was a fantastic pie. I really liked the idea of adding applesauce. I used 4 large apple when sliced was about 5 cups, other that that I followed the recipe exactly. YUMM, YUMM, YUMM!