this is one of those recipes i have been meaning to share with you but i never got to photograph a piece of the pie. this pie usually gets devoured before i can grab the camera.
alright - i lied. the reason i never get a photograph is because i am too busy eating it! this time i got a picture of the last piece.
this pie is the best of two worlds - good ole fashioned apple pie and apple crumble. i have used many different kinds of apples in this pie but my go-to is granny smith. it is a good tart apple that holds up well when baked. the next time i make it i am going to do a mixed apple version.
i changed the crumble topping a bit from the original recipe. i added oats because it just doesn't feel like a crumble without it. i also added lemon zest and orange zest to the filling. i got this idea from ina garten and i never make an apple pie or apple crumble without it. cinnamon crumble apple pie
adapted from Bon AppetitFilling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar - i go a bit shy of this, closer to 1/2 cup
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1 lemon, zested
1 orange, zested
1 tablespoon freshly squeezed lemon juice
pinch of freshly grated nutmegTopping
1/2 cup all purpose flour
1/2 cup old fashioned oats - not instant
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
Use your favorite recipe for pie crust. Here is my favorite
. Position rack in center of oven and preheat to 400 F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.For filling:
Mix all ingredients in large bowl to coat apples.For topping:
Combine the first 5 ingredients in large bowl. Add chilled butter cubes and cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Sprinkle the 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 or creme fraiche.
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