CINNAMON CRUMBLE-TOP APPLE PIE

Cinnamon Crumble-Top Apple Pie image

Provided by Kittencalrecipezazz

Categories Pie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

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1 prepared pastry dough, for one crust (use your own favorite pastry recipe or see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust)
4 lbs granny smith apples, peeled, cored and sliced 1/4-inch thick
2/3 cup sugar
3 tablespoons brown sugar (or use all white sugar)
2 tablespoons flour
2 1/2 teaspoons cinnamon
3 tablespoons melted butter
1 cup flour
1/2 cup sugar
1/4 cup light brown sugar, packed
2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces

Steps:

Set oven to 400 degrees.
Prepare a 9-inch glass pie plate.
For the filling: Mix all ingredients together in a large bowl.
For the topping: in a food processor blend the flour, both sugars, cinnamon and salt until blended.
Add in the cold butter using on/off turns process until the mixture blended, but still a little coarse.
Place the prepared pie pastry into the bottom of the pie dish leaving about 1-inch overhand.
Turn the crust under and flute.
Toss the apple mixture once again before mounding into the pastry, then mound the mixture into the center.
Pack the topping over and around the apples.
Place the pie onto a baking sheet to catch any spills.
Bake for about 40-45 minutes (covering top with foil if browning too quickly).
After 40 minutes of baking, reduce the oven temperature to 350 degrees.
Bake for another 45 minutes, or until the apples feel firm-tender when pierced with a fork and the filling is bubbling around the edges.
Cool for 1 hours before slicing.