Cinnamon and Sugar Crumble Apple Pie
I want to soak up the sun...
This morning I woke up to a yellow leafed Aspen tree. The change is here. Summer in Jackson is over.
Labor Day weekend just passed and we went out with a bang. We laughed, we ate, we lounged at the lake. And best of all... we devoured as much apple pie as our tummies would allow. Topped with a cinnamon and sugar crumble, drenched in caramel sauce and finished with vanilla ice cream. Because we owe it to summer.
It's with a hint of sadness that I say goodbye to summer. I love the long, easy days in the sun. No plans, no obligations. I watch my boys run free in the yard and throw rocks in the river. Their feet covered in mud, their hair messy and tangled with leaves, their skin perfectly sun kissed and glowing. They feed the chickens, getting so excited when they discover freshly laid eggs. They run and ride bikes freely with no fear of cars. They watch for deer and chase butterflies. They fight imaginary battles with twigs and branches within the pine trees. Campfires, s'mores, and late nights. Skies filled with stars and bedtime stories that never seem to end.
It sounds like I'm describing something out of a movie. Something from "back in the day," when times were simple and the world was quiet and safe. But I'm not. Here in Jackson, Wyoming, that's life. Our days are magical. Especially in the summer.
My mom makes the best apple pie, usually at Thanksgiving. But being that apple pie is an all-time American favorite, I thought I'd make it a new tradition for Labor Day. So many varieties; classic, deep dish, sour cream...but this way is my personal favorite, with a generous crumbled topping of cinnamon and sugar. This pie is filled with tart granny smith apples, tossed with melted butter, and spiced up with cinnamon and brown sugar. The crust is perfectly flakey and develops a beautiful golden brown. It's best enjoyed served warm and outside, while spending time with those you love most.
Cinnamon and Sugar Crumble Apple Pie
* Makes one 9" pie
- 1 1/3 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/4 cup chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup frozen vegetable shortening, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 1/2 teaspoon vinegar
- 3 1/2 pounds Granny Smith apples, peeled and cored, sliced 1/4 inch thick
- 2/3 cup granulated sugar
- 2 1/2 tbsp all purpose flour
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup golden brown sugar, packed
- 2 tsp cinnamon
- 1/2 tsp kosher salt
- 6 tbsp chilled unsalted butter, cut into 1/2-inch cubes
- Vanilla ice cream and caramel sauce for serving
- For crust:
- Mix flour, salt, and sugar in large bowl. Add butter and shortening. With your fingertips, rub till mixture resembles crumbs.
- Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture. Stir with fork until moist clumps form. Add more water by teaspoonfuls if dough seems dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate for 30 minutes.
- Position rack in center of oven and preheat to 400°F. Roll out the dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch. Turn edge under and crimp decoratively. Refrigerate while you prepare the filling and topping.
- For filling:
- Mix all ingredients in large bowl with the sliced apples. Toss to coat.
- For topping:
- Mix the first 5 ingredients in a medium bowl. Add chilled butter cubes. With your fingertips, rub till mixture resembles course crumbs.
- Toss filling to redistribute juices and pour into the crust shell, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes. If it's browning too quickly, cover with foil. 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 warm caramel sauce and vanilla ice cream.