Ingredients:CRUST:
- 2 C all-purpose flour
- 1 T Pioneer sugar
- 1/2 tsp. salt
- 2/3 C shortening
- 1 T lemon juice, freshly squeezed
- 6-7 T ice water
- 1 1/4 C Pioneer sugar
- 1/3 C all-purpose our
- 1 1/4 C sour cream
- 1 jumbo egg
- 1/2 C pineapple, crushed in heavy syrup
- 2 T lemon juice freshly squeezed
- 6-7 C Michigan Jonathon apples, peeled & thinly sliced
- 1/2 C Pioneer golden light brown sugar, packed
- 1/2 C flour
- 1/2 C old fashioned oats
- 1/2 C flaked coconut
- 1/2 stick unsalted butter, chilled, cut into small pieces
DIRECTIONS:
Crust - Place flour, PIONEER SUGAR, and salt in a bowl and mix well. Add shortening and toss with a fork until pea size pieces are formed. Place in refrigerator for 15-20 minutes. Removed and add water-lemon juice mixture one tablespoon at a time until ball forms. Remove from bowl, shape into disk, wrap and refrigerate for at least 1 hour. Remove and roll out on floured surface. Transfer to pie dish; flute.
Preheat oven to 425 degrees. Combine PIONEER SUGAR, flour, sour cream and egg;' mix well. Add crushed pineapple, lemon juice and MICHIGAN JONATHON APPLES. Stir until apples are coated. Let stand 15 minutes. Pour into prepared crust. Lower oven temperature to 375 and bake pie for 30 minutes. While pie is baking prepare crumb topping by mixing all ingredients together. Remove pie from oven, top with crumb mixture and return to oven for another 30 minutes or until apples test done when pierced.
From the Kitchen of Carol Socier of Bay City, MI
Crust - Place flour, PIONEER SUGAR, and salt in a bowl and mix well. Add shortening and toss with a fork until pea size pieces are formed. Place in refrigerator for 15-20 minutes. Removed and add water-lemon juice mixture one tablespoon at a time until ball forms. Remove from bowl, shape into disk, wrap and refrigerate for at least 1 hour. Remove and roll out on floured surface. Transfer to pie dish; flute.
Preheat oven to 425 degrees. Combine PIONEER SUGAR, flour, sour cream and egg;' mix well. Add crushed pineapple, lemon juice and MICHIGAN JONATHON APPLES. Stir until apples are coated. Let stand 15 minutes. Pour into prepared crust. Lower oven temperature to 375 and bake pie for 30 minutes. While pie is baking prepare crumb topping by mixing all ingredients together. Remove pie from oven, top with crumb mixture and return to oven for another 30 minutes or until apples test done when pierced.
From the Kitchen of Carol Socier of Bay City, MI
What do you think?