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Old 09-05-2005, 09:10 PM   #1
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Cinnamon Crumble Apple Pie

Made our first apple pie of the season and thought I would share. This is a good recipe for those who don't care for the crust that much. It's like half apple pie and half apple crisp. I cut back on the sugar and the baking time because I had soft apples but also put more than called for. DH is a big fan. Me? I'd prefer chocolate.

Crust

1 1/3 cups all purpose flour
teaspoon salt
teaspoon sugar
cup ( stick) chilled unsalted butter, cut into 1/2-inch cubes
cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
teaspoon apple cider vinegar

Filling
3 pounds Granny Smith apples, peeled, cored, sliced inch thick
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
cup (packed) golden brown sugar
1 teaspoons ground cinnamon
teaspoon salt
6 tablespoons chilled unsalted butter, cut into -inch cubes


Vanilla ice cream

For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.

Position rack in center of oven and preheat to 400F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For filling:
Mix all ingredients in large bowl to coat apples.

For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350F. 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 ice cream.

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Old 09-06-2005, 09:35 AM   #2
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This is my husband's favorite pie! Try it with cherry filling, too...it's delicious. For the cherry, I sometimes add chopped almonds, to go with the almond flavoring I put in the cherry filling.
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Old 09-06-2005, 01:39 PM   #3
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Well... now I have a problem. I was all set to make Paulie a carrot cake for his birthday next weekend but this sounds just as good.... I know he'd love both of them. Maybe he'll just have to suffer through eating two desserts. lol
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Old 09-07-2005, 08:46 AM   #4
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Mmm, carrot cake...Yummy! Do you use cream cheese frosting on it?
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Old 09-07-2005, 12:03 PM   #5
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Wow, this looks REALLY good Corazon. The name of the recipe is enough to make my mouth water!

Constance, I like your idea of adding almonds to the topping of the Cherry version. Yum.
Thank you both for the recipe and the tips.
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Old 09-07-2005, 12:18 PM   #6
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Quote:
Originally Posted by Constance
Mmm, carrot cake...Yummy! Do you use cream cheese frosting on it?

Is there anyother way to eat it???
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Old 09-07-2005, 12:23 PM   #7
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Just an added note, for the topping it calls for 1 cup flour but I use 1/2 cup flour and 1/2 cup oatmeal instead. Also, I use about 8 or 9 TBS butter for the topping to get bigger clumps. When I mix it up, 6 just doesn't seem like enough to me. Anyway, it was delicious and I'm being asked for another one already.
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