Apple Crumb Pie with Cinnamon

One of the most iconic symbols of America is the apple pie. I was determined to master making the pie dough and an entire apple pie as soon as we moved to this country years ago. This pie dough is a trusted recipe from good friend, prolific cookbook author Sandra Guttierez. Her dough recipe is versatile and can be used for tiny tarts like I made for a recent Pie Party. Or it can be used for a double crust pie like this one. Most pie recipes suggest using tart, green apples for baking. I had a surplus of red Fuji apples from apple-picking a few weeks ago, so it's what I used for this recipe. Feel free to use any apple variety you prefer. This recipe was inspired by Epicurious.com. The pie serves 6 to 8 for dessert or snack.

Course: Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Apple Crumb Pie

Servings: people

Calories: 185.49kcal

Author: Asian in America

Equipment

Pie plate: 9-inches diameter

Ingredients

2 cups unbleached all purpose flour for pie pastry
1 teaspoon salt
1/2 cup chilled unsalted butter very cold, straight from the refrigerator, cut in small cubes
4 to 6 Tablespoons ice water for pie pastry
1 teaspoon white vinegar for pie pastry
4 whole large Fuji apples peeled, cored, sliced 1/4 inch thick (or use other apple varieties available)
1/2 cup brown sugar
2 Tablespoons all purpose flour for coating apple filling
2 teaspoons ground cinnamon powder
1 Tablespoon unsweetened lemon juice
1 Tablespoon unsalted butter room temperature, for pie filling
for serving: vanilla ice cream

Instructions

How to make the Sandra Gutierrez double butter piecrust: I used the food processor and mixed the flour and salt in the work bowl. Pulse this dry mixture for 10 seconds. Then add the cubes of chilled butter. Process again till mixture looks coarse with small lumps. This takes about 30 to 40 seconds. Add 3 tablespoons of the ice cold water and the vinegar. Pulse 5 to 7 times. The dough will start looking smooth. Add 1-2 tablespoons or iced water if needed to make the dough stay together. Place the pastry on plastic wrap and seal well. Store in the refrigerator for at least one hour till ready to use. (*Note: if you don't own a food processor, you can do this pastry dough by hand in a large mixing bowl using a pastry blender or else two table knives to mix the butter into the flour).
On a floured surface, roll out the chilled dough with a rolling pin. Roll out dough between two pieces of parchment or wax paper. Keep the second pie dough disc refrigerated till ready to roll out.
Prepare a 9-inch pie plate. Place the first rolled out pie dough over the pie plate. Trim the edges but leave half an inch of an overhang. Press the insides so pie dough fits the plate. Using a fork, prick the dough four times around.
Bake the single pie crust in a preheated oven of 400 F degrees for 10 minutes. Take this out of the oven and cool on counter while preparing pie filling.
How to prepare pie filling: In a large bowl, combine the sliced apples, brown sugar, flour, cinnamon powder and lemon juice. Pour the apple filling into the pre-baked pie crust. Scatter bits of the tablespoon of butter all over the apple filling.
To prepare the top pie crust: Take the second pie crust disc out of the refrigerator. To make crumbles - use a knife and coarsely chop up the dough into tiny cubes. Sprinkle the crumbled dough all over the apple filling.
Lower the oven temperature to 375 F degrees. Baking rack should be positioned at the center of the oven. Bake the pie at this temperature for 50 to 55 minutes or till crust turns brown. Serve pie warm with a side scoop of ice cream.
Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition