Crunch Top Applie Pie Recipe: It’s as Cuban-American as “Mami, Pastel de Manzana, y la Bandera” ;-)

I know you were wondering what we did with all those wounded apples from Thanksgiving.

Well, wonder no more.

The Galas (those are the red and yellow ones) went to my mom's and she reported that they are now two jars of delicious homemade applesauce.

The Granny Smiths (the green ones) went into a pie.  A good ole homemade Crunch Top Apple Pie.

But, but, but. . . (I can hear you sputtering. . .)

That's not Cuban food!

No. You're right.  It's Cuban-American food.  Lucy made it!  =D

She's a Cuban-American (version 2.0).  (Get your own 2.0 gear here.)

Sheesh!  😉

Crunch Top Apple Pie Recipe

Dough and Filling:
Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
3/4 cup sugar
1 Tbsp. all-purpose flour
1 tsp. cinnamon
Dash of salt
3 1/2 cups peeled, chopped cooking apples (like Granny Smiths)
1 (16 oz.) jar applesauce
1 Tbsp. lemon juice
2 Tbsp. butter, chopped into small pieces

Crunch Topping:
3 Tbsp. all-purpose flour
1 Tbsp. sugar
Dash of salt
1 Tbsp. butter, at room temperature

Preheat oven to 425° degrees F.

1) Line a 9-inch pie pan with half of the dough.
2) Combine sugar, flour, cinnamon, and salt in a bowl.
3) Stir in apples, applesauce, and lemon juice.
4) Spoon apple mixture into pie pan and dot with butter.
5) Place remaining crust over top of pie.

6) Cut vents.
7) For crunch topping, combine flour, sugar, and salt in a bowl.
8) Using a fork, cut in butter until mixture is crumbly.
9) Sprinkle over top of crust.
10) Bake for 10 minutes
11) Then reduce heat to 350° degrees and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Getting ready for the holidays here.  I made Crème de Vie (Cuban egg nog) over at Babalú today.  (Impossibly) Sweet!

NOTE: my culinary posts go live around 11:30 am Eastern – just in time for lunch. =D