Cinnamon Crumble Apple Pie

I love all things apple, so when my mom's work was hosting an apple pie contest, I knew that i wanted to enter.  I decided to make a version of this pie from epicurious.com.  Cinnamon and apples are a classic combination, and I liked that this version was a bit different from a traditional Dutch apple pie.  The crumb topping actually forms a crisp, sugary, cinnamon crust on top.  I thought it was delicious, and so did the customers at my mom's work, who did the voting.

I followed the recipe for the most part, but I did use a different crust.  The crust I use for every pie is Good for Almost Everything Pie Dough from Baking: From My Home to Yours by Dorie Greenspan.  It is buttery, flaky, and delicious.  It uses a combination of butter and shortening to give it great flavor and a flaky texture.  It easily comes together in a food processor, and the recipe is easy to double, so you can always freeze half of it to use at another time. 

 

Cinnamon Crumble Apple Pie

Crust (makes one 9-inch single crust)

• 1 1/2 cups all-purpose floor
• 2 T. sugar
• 1/4 tsp salt
• 1 1/4 sticks (10 tablespoons) very cold (or frozen) unsalted butter, cut into tablespoon-sized pieces
• 2 1/2 T. very cold (or frozen) vegetable shortening, cut into 2 pieces
• About 1/4 cup ice water

Filling

• 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
• 1/2 cup sugar
• 2 T. all-purpose flour
• 2 t. ground cinnamon
• 2 T. unsalted butter, melted

Topping

• 1 cup all purpose flour
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 tsp cinnamon
• 1/2 tsp salt
• 6 T. unsalted butter, cold, cut into 1/2 inch cubes

 To Make the Crust:

Put the flour, sugar, and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients.  Drop in the butter and shortening and pulse just until they are cut into the flour mixture. Pulsing the machine on and off, gradually add about 3 tablespoons of water.  Then use a few long pulses to get the water into the flour.  If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary so the dough will stick together when pinched. Gather the dough into a ball, flatten into a disk, and wrap in plastic wrap.  Refrigerate for at least one hour before rolling.

Roll the dough out on a floured surface or between sheets of wax paper.  If working on a floured surface, turn the dough over frequently and keep the counter floured.  Fit the dough into the pie plate, and using a pair of scissors, cut the excess dough to a 1/2 inch overhang.  Fold the dough under itself, so it hangs a bit over the edge.  Flute the edge or use a for to make a decorative edge.

To Make the Filling

 Mix all the ingredients together to coat the apples.

To Make the Topping

Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut 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°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 ice cream, if desired