Recipe by Kittencal@recipezazz
This is a high apple pie with a thick layer of delicious topping, this pie is just wonderful! I have even added in some cranberries with the apples, if you are adding in cranberries, then reduce the apples slightly. Use only Granny Smith apples for this pie, and other kind will become mushy when baked.
- 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)
- 1814.36 g granny smith apples, peeled, cored and sliced 1/4-inch thick
- 158.51 ml sugar
- 44.37 ml brown sugar (or use all white sugar)
- 29.58 ml flour
- 12.32 ml cinnamon
- 44.37 ml melted butter
- 236.59 ml flour
- 118.29 ml sugar
- 59.14 ml light brown sugar, packed
- 9.85 ml cinnamon
- 2.46 ml salt
- 88.74 ml cold butter, cut into small pieces
Directions See How It's Made
- 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.