Cinnamon Crumble Apple Pie
Ingredients:
Pie Crust:
3/4 cup all purpose flour
1/2 tsp salt
6 tbsp butter
2-3 tbsp cold water
Pie Filling:
6 cups thinly sliced, peeled apples
3 tbsp flour
1 tsp ground cinnamon
1/8 tsp salt
1/4 cup brown sugar
Crumble Topping:
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Directions
Crust:
•Preheat oven to 375F.
•Add flour, salt and butter into a mixing bowl. Use a pastry cutter or two knives to cut into you have mixture the texture of coarse meal.
•One spoonful at a time, sprinkle with cold water and mix until the dough holds together and cleans away from the bowl easily.
•Lightly flour a surface and lightly flour a rolling pin.
•Roll dough , using more flour if the dough begins to stick.
•Transfer dough to a 9 inch pie plate, fluting the edges.
•Grease some butter and flour into your uncooked pie crust.
•In a medium bowl mix apples with sugar, cinnamon, flour and sea salt.
•Add filling into crust.
•Mix together crumble toppings in your used bowl and sprinkle crumble over filling.
•Bake pie for 25-30 minutes until golden brown edges appear.
Making a cinnamon crumble apple pie from scratch is a rewarding experience that fills your kitchen with irresistible aromas. The key to a perfect pie crust is keeping the butter cold and working quickly to ensure flaky layers. When rolling out the dough, using just enough flour to prevent sticking helps maintain the tenderness of the crust. For the apple filling, selecting a mix of tart and sweet apples, such as Granny Smith and Fuji, can enhance the flavor complexity and texture of your pie. The crumble topping adds a wonderful contrast of crunch to the soft filling beneath. Chilling the butter before cutting it into the flour and sugar mixture ensures a crumbly texture instead of a doughy one. When mixing the apples with sugar, cinnamon, and flour, be gentle to avoid breaking down the fruit too much. Baking at 375°F (190°C) allows the crust and topping to become beautifully golden without overcooking the fruit filling. If you prefer an extra thick filling, adding a little more flour or cornstarch helps thicken the juices. I’ve found that letting the pie cool for at least a couple of hours before serving helps the filling set perfectly, making slicing cleaner and the flavors more pronounced. This pie pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat. Whether you’re baking for a holiday, family gathering, or simply a cozy weekend dessert, this cinnamon crumble apple pie recipe is sure to impress and satisfy.