We hung by the pool on the 4th of July. Delicious food and great friends are the perfect recipe for a good time, don’t you think? In addition to some hot-off-the-grill bbq and five dips, including this curry one, I also made Paula Deen’s Crunch Top Apple Pie. What’s more American than apple pie? I just love the smell of fresh-baked apple pie wafting in the air!
I wish people made pie more often. The whole process of making a pie intimidates a lot of people. Could it be the rolling out of the crust? Or the time-consuming nature of most pie recipes? Whatever the case, this recipe for Crunch Top Apple Pie couldn’t be any easier to make. The most difficult task is peeling and cutting the apples. With a tool like this one, prepping the apples is a breeze.
The best part of this recipe is that you can simplify the pie-making process even further by using a refrigerated pie crust from the grocery store. I used this one by Pillsbury. If you’re a purist or feel inclined to make your own, you can go that route, too. That said, refrigerated pie crust is SO easy to use. And shoot, you don’t even have to tell anyone you used it. When someone compliments you on your pie crust, just say thank you.
Paula’s original recipe calls for plain applesauce, but I’ve found this recipe is even better when made with cinnamon applesauce because who doesn’t love a little more cinnamon in their apple pie?! I really like to use this applesauce in the recipe because I prefer its flavor the best, but you can’t go wrong with any brand. The original recipe calls for 1 teaspoon of cinnamon, which you can omit or lessen if you do choose to use a cinnamon applesauce. Just something to keep in mind.
This recipe never fails to get high praise. I know you won’t be disappointed if you make it. Enjoy!