Cinnamon Crumble-Top Apple Pie
photo by spreadnjoy
- Ready In:
- 1hr 45mins
- 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
- 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.
Questions & Replies
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Dear Kittencal: this is the BEST apple pie I have ever eaten. You post the BEST recipes - will you please adopt me? I also used a new crust recipe that compliments the spices in your recipe. The flavors are the best. Only change I made in the recipe was the apples, I used a combination of Honey Crisp, Jonagold, Golden Delicious and one other variety. I think it was a combination of tart, sweet, soft and firm. All I can say is FANTASTIC!!!
Oh YUM! Use the full 10 cups, not just 8 or your pie will fall a little more - I have made it twice and got lazy the second time and it wasn't as impressive with 8 cups. LOL! DEFINITELY cover with foil, maybe for even up to half an hour so as not to burn the top. For the topping, i just blended it all in a bowl w/a pastry blender and had no trouble with it whatsoever. ABSOLUTELY DELICIOUS! Thanks KittenCal!
very good pie! I used a simple shortening crust recipe and baked it for 10 min then let it cool a little before filling. One thing to keep in mind- don't pack down the topping too much, I did and the topping was almost too hard. I think If you gentley pat it on- enough that it doesn't fall off too much- it'd be better. Over all a very nice pie and impressive to guests because it's such a big mound of apple yummy-ness!!!