Cinnamon and Sugar Crumble Apple Pie
You are the apple of my pie.
My mom makes THE BEST apple pie at Thanksgiving. It doesn’t matter how much stuffing or sweet potato casserole we’ve filled up on, we always have room for her pie. Being that apple pie is an all-American favorite for the holidays (or any day, really), there are multiple varieties. You can’t go wrong as long as there’s vanilla ice cream served on the side. But my favorite is my mom’s. She uses a crumbled topping of cinnamon and sugar that will send you over the moon.
This pie is filled with tart granny smith apples, tossed with melted butter, and spiced up with cinnamon and brown sugar. The crust is perfectly flakey and develops a beautiful golden brown. It's best enjoyed served warm and with a drizzle of caramel sauce, while spending time with those you love most.
Cinnamon and Sugar Crumble Apple Pie
* Makes one 9" pie
Crust
1 1/4 cups all purpose flour
1/2 teaspoon kosher salt
1 teaspoon granulated sugar
4 tbsp unsalted butter, well chilled, cut into 1/2-inch cubes
4 tbsp vegetable shortening, well chilled, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon vinegar
heavy cream for brushing
course sugar for sprinkling
Filling
3 1/2 pounds Granny Smith apples, peeled and cored, sliced 1/4 inch thick
2/3 cup granulated sugar
2 1/2 tbsp all purpose flour
2 tsp ground cinnamon
3 tbsp unsalted butter, melted
Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup golden brown sugar, packed
2 tsp cinnamon
1/2 tsp kosher salt
6 tbsp chilled unsalted butter, cut into 1/2-inch cubes
Vanilla ice cream and caramel sauce for serving
For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening. With your fingertips, rub till mixture resembles crumbs.
Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture. Stir with fork until moist clumps form. Add more water by teaspoonfuls if dough seems dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate for 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out the dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch. Turn edge under and crimp decoratively. Refrigerate while you prepare the filling and topping.
For filling:
Mix all ingredients in large bowl with the sliced apples. Toss to coat.
For topping:
Mix the first 5 ingredients in a medium bowl. Add chilled butter cubes. With your fingertips, rub till mixture resembles course crumbs.
Toss filling to redistribute juices and pour into the crust shell, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes. If it's browning too quickly, cover with foil. Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with warm caramel sauce and vanilla ice cream.