Eat | Cinnamon Apple Crumb Pie

CRUST
  • 1⅓ cups (167 g) all-purpose flour plus more for surface
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
  • ½. tsp. granulated sugar
  • ¼. cup (½ stick) chilled unsalted butter, cut into ½” cubes
  • ¼ cup vegetable shortening, cut into ½” cubes and frozen
  • 3 Tbsp. (or more) ice water
  • ½ tsp. apple cider vinegar
APPLE FILLING
  • 3¼ lb. Granny Smith apples, peeled, cored, sliced ¼” thick
  • ⅔ cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • 2 tsp. ground cinnamon
  • 2 Tbsp. unsalted butter, melted
CRUMB TOPPING AND ASSEMBLY
  • 1cup (125 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (packed; 50 g) light brown sugar
  • 1½ tsp. ground cinnamon
  • ½. tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
  • 6Tbsp. chilled unsalted butter, cut into ½” cubes
  • Vanilla ice cream to serve (optional)

Preparation

  1. CRUST

    Mix 1⅓ cups (167 g) all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. granulated sugar in large bowl. Add ¼ cup (½ stick) chilled unsalted butter, cut into ½” cubes and ¼ cup vegetable shortening, cut into ½” cubes and frozen; rub in with fingertips until coarse meal forms. Mix 3 Tbsp. ice-cold water and ½ tsp. apple cider vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by the teaspoonful if pie dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.Position rack in center of oven; preheat oven to 400°. Roll out dough on lightly floured surface to 12” round. Transfer to 9”-diameter glass pie dish. Trim overhang to ½“; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

  2. APPLE FILLING

    Gently toss 3¼ lb. Granny Smith apples, peeled, cored, sliced ¼” thick, ⅔ cup granulated sugar, 2 Tbsp. all-purpose flour, 2 tsp. ground cinnamon, and 2 Tbsp. unsalted butter, melted, in large bowl to coat apples. Set aside at room temperature.

  3. CRUMB TOPPING AND ASSEMBLY

    Pulse 1 cup (125 g) all-purpose flour, ½ cup (100 g) granulated sugar, ¼ cup (packed; 50 g) golden brown sugar, 1½ tsp. ground cinnamon, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in food processor to blend. Add 6 Tbsp. chilled unsalted butter, cut into ½” cubes and pulse until until mixture resembles wet sand.Toss apple pie filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around filling. 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°. Bake until apples in center are tender when pierced and apple filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with vanilla ice cream (if using).

apple crumb pie