- Crust and Crumb Topping:
- 2 1/2 cups all-purpose flour
- 6 tablespoons white sugar, divided
- 2 teaspoons ground cinnamon, divided
- 1 1/2 teaspoons salt
- 1 teaspoon cream of tartar
- 3/4 cup unsalted butter, melted
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- Filling:
- 5 Granny Smith apples - peeled, cored, and sliced
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.
- Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter. Stir crust mixture until just combined and crumbly.
- Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
- Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use.
- Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping.
- Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
- Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.
04/19/2018
recipepes.com
Snickerdoodle-Crusted Apple Pie, recipe
PT15M
PT1H
5
455 calories