I only had a single pie crust in the freezer, so I decided to go crazy and make a crumb-topped apple pie. I don’t think I’ve ever made one before!
So flaky! (my picture doesn’t do the pie justice)
Oh, the carnage… and this was only after 5 minutes!
Cinnamon Crumb Apple Pie
- single crust pie shell
- 6 large apples (Fuji or granny smith), peeled, cored and sliced 1/4″ thick
- 2/3 cup sugar
- 2 Tbsp. all-purpose flour
- 2 tsp. cinnamon
- 2 Tbsp. unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 6 Tbsp. unsalted butter, chilled and cubed
Preheat oven to 400 degrees. Roll out dough and place in 9 inch pie dish. Trim and crimp decoratively. refrigerate until needed.
In a large bowl, combine sliced apples, sugar, flour, cinnamon and melted butter. Toss to coat. Mound apple mixture into pie crust.
To make crumb topping, combine all ingredients into a mini food processor and pulse until mixture resembles wet sand. Pack topping over apples, making sure to cover evenly.
Bake pie at 400 degrees for 40 minutes or until topping is browned. Place foil on top of pie, reduce heat to 350 degrees and bake until apples are easily pierced with a knife and pie is bubbling around edges, about 45 minutes. Let cool 1 hour before cutting.
Recipe adapted from Bon Appetit.