Cinnamon Crumble Apple Pie

The first apple in the basket
was bright and shy red.

The second apple in the basket
said, "What a cozy bed!"

The third apple in the basket
said, "Please move over there."

The fourth apple in the basket
said, "Now we are two pair."

The fifth apple in the basket
said, "Oh dear, me-oh-my!"
"This basket looks like pastry."
"I think we're apple pie!"

I'm sharing my favorite apple pie recipe {again}. It's that good. For a printable copy, click here.

Cinnamon Crumble Apple Pie

=============================

Adapted from Bon Appétit | October 2003

Filling

3-1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick (I used tart Macs)

2/3 cup sugar

2 tablespoons all purpose flour

2 teaspoons ground cinnamon

2 tablespoons unsalted butter, melted

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

.

For filling:

Mix all ingredients in large bowl to coat apples. (I sometimes let this "marinate" overnight but you don't have to)

For topping:

Blend first 5 ingredients in processor. Add chilled butter cubes; using 

on/off turns, cut in until mixture resembles wet sand.

Put filling in crust, mounding in center. Pack topping over and around 

apples (I add chopped walnuts to this topping).  

Bake pie on baking sheet at 350 until topping is golden, about one hour. 

(cover top with foil if browning too quickly). Bake until apples in 

center are tender when pierced and filling is bubbling thickly at edges.

Thank you for stopping by!