Apple Razz-Chata Crunch Pie

Apple Razz-Chata Crunch Pie

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Crust Ingredients

  • ¼ C butter flavored shortening
  • ¼ C lard
  • dash of salt
  • 4-6 T Hot water
  • 2 C flour

Filling:

  • 3 C fresh or frozen raspberries
  • 3 C Michigan Gala or Fuji apples
  • 1/3 C Pioneer® Sugar
  • ½ C Pioneer® Golden Light Brown Sugar
  • 3 T flour
  • 3 T RumChata liquor
  • 1 tsp. apple pie spice

Topping:

  • ¾ C flour
  • ½ C Pioneer® Golden Light Brown Sugar
  • ¼ C oatmeal
  • 1/3 C cold butter

Garnish:

  • 1 C heavy cream
  • 3 T Pioneer® Sugar
  • 1 T RumChata
  • ¼ tsp. apple pie spice

Directions

  1. Preheat oven to 425° F.
  2. Crust: Mix the shortening, lard and salt until creamy with an electric mixer. Add water and mix until smooth. Mix in 1 ½ cups of flour just until moist. Add more flour as needed so dough is not sticky.
  3. Form into 2 balls and chill for 20 minutes. (Freeze one ball for later or to use as a double crust pie). After 20 minutes, roll out dough and place in pie pan; set aside.
  4. Filling: Peel, core and slice apples. Place in large bowl and add Pioneer® Sugar and Pioneer® Golden Light Brown Sugar, flour, RumChata and apple pie spice; stir to blend. Pour filling into prepared pie crust.
  5. Topping: Mix the flour, Pioneer® Sugar and oatmeal together in a mixing bowl. Cut in the butter with a pastry blender. Sprinkle over the pie. Place the pie onto a cookie sheet to catch any spillage.
  6. Bake for 30 minutes, then reduce the oven temperature to 350° and bake for another 25 minutes or until bubbly. Remove to wire rack and cool completely.
  7. Garnish: Combine heavy cream, Pioneer® Sugar, RumChata and apple pie spice; mix until soft peaks form. Garnish pie as desired.
 
 
 

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