Cinnamon Crumble Apple Pie |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 8 |
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Recipe includes crust, filling, & topping. Serve warm with vanilla bean ice cream...or the way I like it: straight out of the refrigerator & cold! Note: prep time includes 30 minutes that dough is chilling in fridge Ingredients:
1 1/3 cups whole wheat flour |
1/2 teaspoon kosher salt |
1/2 teaspoon sugar |
1/4 cup light margarine, chilled, cut into 1/2 cubes |
1/4 cup vegetable shortening, frozen, cut into 1/2-inch cubes |
3 tablespoons water, ice cold |
1/2 teaspoon apple cider vinegar |
3 1/4 lbs granny smith apples, peeled, cored, sliced 1/4 thick |
2/3 cup sugar |
2 tablespoons whole wheat flour |
2 teaspoons ground cinnamon |
2 tablespoons light margarine, melted |
1 cup whole wheat flour |
1/2 cup sugar |
1/4 cup light brown sugar, packed |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon kosher salt |
6 tablespoons light margarine, chilled, cut into 1/2 cubes |
Directions:
1. Make crust: Combine flour, salt, & sugar in large mixing bowl. Add margarine & shortening; mix by hand until coarse meal forms.
2. In separate bowl, mix 3 T ice water & vinegar in small bowl. Add to flour mixture.
3. Stir w/ fork, gradually adding more water if dough is dry.
4. Gather dough into ball then flatten (do not roll yet). Wrap in saran wrap & refrigerate 30 minutes.
5. Preheat oven to 400°F.
6. Roll dough on floured surface to about 12” round. Place in 9” glass pie dish. Trim overhang to about 1/2”. Crimp with fork & refrigerate.
7. Make filling: Mix all filling ingredients in large bowl to coat apples.
8. Make topping: In food processor, blend flour, sugar, brown sugar, cinnamon, & salt.
9. Add margarine & blend till mixture resembles wet sand.
10. Toss filling pour in mound in center of crust. Pour & pack topping over and around filling.
11. Cover with foil & place on baking sheet. Bake 40 minutes.
12. Reduce oven temperature to 350°F Bake 30 minutes.
13. Remove foil & bake 15 minutes more till bubbling at edges.
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