Monday, November 2, 2015

Cinnamon Crumble Apple Pie

I have a little tradition of making an apple pie each time my parents come to visit us in the fall. I'm not one for repeating recipes, so I've made a different apple pie each time for the past several years. (You can see all the apple pies I've made so far here). I have to say that this is my favorite one so far. The filling is not overly sweet, and I prefer this crumble topping to a double crust pie. We found that this pie tasted even better the second day, so don't worry about needing to finish it all right away. This would be the perfect addition to your Thanksgiving pies, since it's very simple to throw together. Happy Monday!

Cinnamon Crumble Apple Pie
one homemade pie crust dough, refrigerated for 30 minutes (I use this recipe)

for the filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4-inch thick
2/3 cup sugar
2 Tbsp flour
2 tsp ground cinnamon
2 Tbsp unsalted butter, melted

for the topping
1 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
6 Tbsp chilled unsalted butter, cut into 1/2-inch cubes

Position rack in center of oven and preheat to 400 degrees. Roll out dough on lightly floured surface to 12-inch round. Transfer to a 9-inch-diameter pie dish. Trim overhang to 1/2-inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

for the filling: Mix all ingredients in large bowl to coat apples.

for the topping: Stir together first 5 ingredients in a bowl until well combined. Cut in chilled butter cubes with a pastry cutter, cutting in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350 degrees. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes. Cool until warm, about 1 hour. Serve with vanilla ice cream.

source: recipe barely adapted from Bon Appétit

1 comment:

  1. Looks so good! I go back and forth between loving a double crust and also enjoying the buttery/sugary combination of a crumb topping. It's a toss-up for me. I'm working on putting together our Thanksgiving menu, and I just made add this one to the list...