Apple Crunch Pie Recipe

Name: Apple Crunch Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (9-inch) deep dish or 10-inch unbaked pie shell; 1/2 c. cold margarine or butter; 2 eggs; 1/2 tsp. ground cinnamon; 1/2 c. firmly packed brown sugar; 1 (21 oz.) can Comstock apple filling; 1 (14 oz.) Eagle Brand sweetened condensed milk; 1/2 tsp. maple flavoring; 1/2 tsp. nutmeg; 1/2 c. unsifted flour; 1/4 c. granola, crushed

Servings: persons

1 (9-inch) deep dish or 10-inch unbaked pie shell
1/2 c. cold margarine or butter
2 eggs
1/2 tsp. ground cinnamon
1/2 c. firmly packed brown sugar
1 (21 oz.) can Comstock apple filling
1 (14 oz.) Eagle Brand sweetened condensed milk
1/2 tsp. maple flavoring
1/2 tsp. nutmeg
1/2 c. unsifted flour
1/4 c. granola, crushed

1
Place rack in lowest position in oven and preheat to 425u00b0. Spoon apple filling into pastry shell.
2
Bake 15 minutes.
3
Melt 1/4 cup margarine.
4
Beat in sweetened condensed milk, eggs, flavoring and nutmeg.
5
Pour over apples.
6
Combine sugar and flour; cut in remaining 1/4 cup margarine until crumbly.
7
Stir in granola. Sprinkle over pie.
8
Reduce oven temperature to 350u00b0.
9
Bake 30 minutes or until center is set.
10
Cool.
11
Serve warm.
12
Refrigerate leftovers.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9-inch) deep dish or 10-inch unbaked pie shell, 1/2 c. cold margarine or butter, 2 eggs, 1/2 tsp. ground cinnamon, and more.

Yes, Apple Crunch Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Crunch Pie

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