Apple Crunch Pie with Vanilla Sauce 1 (9 inch) unbaked pie crust 1/2 cup white sugar 1/2 cup brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 5 cups Granny Smith apples - peeled, cored and sliced 1 cup HERSHEY®'S Cinnamon Chips 3 tablespoons butter
3/4 cup all-purpose flour 3/4 cup brown sugar 6 tablespoons butter 2/3 cup HERSHEY®'S Cinnamon Chips 2 eggs 1 cup half-and-half cream 1/2 cup white sugar 1 teaspoon vanilla extract Preheat oven to 400 degrees F (200 degrees C.) In a large bowl, Mix together 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. Stir in sliced apples until coated with sugar mixture. Stir in 1 cup cinnamon chips. Pour filling into pie crust, and dot with 3 tablespoons butter. Sprinkle with streusel topping. To make streusel topping: In a medium bowl, mix together 3/4 cup flour and 3/4 cup brown sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in remaining 2/3 cup cinnamon chips. Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes, or until filling is bubbling and streusel is golden brown. Allow to cool for at least 1 hour. While the pie is cooling, prepare the vanilla sauce. In the top of a double boiler over medium heat, whisk together eggs, half-and-half and 1/2 cup sugar. Cook, stirring constantly, until sauce has thickened. Remove from heat, and stir in vanilla. Spoon sauce (warm or cooled) over slices of pie. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
