Cinnamon Apple Crumb Pie Recipes

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Pour pie filling into crust. Sprinkle with cinnamon and dot with 1 tablespoon butter. Melt remaining 3 tablespoons butter. Place cookie crumbs in a small bowl; stir in melted butter until coarse crumbs form. Sprinkle over filling. Cover edge of crust loosely with foil. , Bake for 10 minutes. Reduce oven setting to 350°; remove foil and bake until crust is golden brown and filling is bubbly, 40-45 minutes longer. Cool on a wire rack for at least 2 hours.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
• Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
• Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

Steps:

• 1. Pour filling into pie shell. Sprinkle with cinnamon and dot with 1 Tbsp. butter.
• 2. Melt remaining butter. Place cookie crumbs in a bowl, stir in melted butter until coarse crumbs form. Sprinkle over filling. Cover edges loosely with foil.
• 3. Bake at 450 degrees for 10 minutes. Remove foil and reduce oven temperature to 350. Bake 20 minutes more.

Steps:

• make crust
• Mix the flour, salt, and sugar in a large bowl. Add the butter and shortening; rub in with your fingertips until coarse meal forms. Mix 3 tablespoons ice water and the vinegar in a small bowl. Drizzle over the flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather the dough into a ball; flatten into a disk. Wrap in plastic; refrigerate 30 minutes.
• Position a rack in the center of the oven and preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Trim the overhang to 1/2 inch; turn the edge under and crimp decoratively. Refrigerate while preparing the filling and topping.
• make filling and topping
• Mix the filling ingredients in large bowl to coat apples.
• Blend the flour, sugars, cinnamon, and salt in a processor. Add the chilled butter cubes; using on/off pulses, cut in until the mixture resembles wet sand.
• assemble and bake pie
• Toss the filling to redistribute juices; transfer to the crust, mounding in the center. Pack the topping over and around the apples. Bake the pie on a baking sheet until the topping is golden, about 40 minutes (cover top with foil if browning too quickly).
• Reduce the oven temperature to 350°F. Bake until the apples in the center are tender when pierced and the filling is bubbling thickly at the edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

Steps:

• Set oven to 400 degrees F (oven rack set to lowest position).
• Prepare a 9-inch deep-dish glass pie plate.
• Fit the pastry into the pie plate and flute edges.
• For the filling; mix together all ingredients making sure that the apples are coated well; set aside.
• For the topping; in a processor blend first 5 ingredients; Add in cold butter pieces and process using on/off turns until the mixture resembles wet sand.
• Toss the filling ingredients again to redistribute the juices, then transfer to the prepared pie shell, mounding the apple filling in the center
• Using your hands pack topping over and around the apples.
• Place the pie plate on a baking sheet.
• Bake at 400 degreesF for about 35 minutes or until topping is golden (cover with foil if topping is browning too quickly).
• After 40 minutes REDUCE the oven temperature to 350 degrees.
• Bake until apples in the center are fork-tender and the filling is bubbling thickly at edges (about 30 minutes longer).
• Cool until warm (about 1-1/2 hours).
• Serve with ice cream.

Steps:

• Make crust: Combine flour, salt, & sugar in large mixing bowl. Add margarine & shortening; mix by hand until coarse meal forms.
• In separate bowl, mix 3 T ice water & vinegar in small bowl. Add to flour mixture.
• Stir w/ fork, gradually adding more water if dough is dry.
• Gather dough into ball then flatten (do not roll yet). Wrap in saran wrap & refrigerate 30 minutes.
• Preheat oven to 400°F.
• Roll dough on floured surface to about 12" round. Place in 9" glass pie dish. Trim overhang to about ½". Crimp with fork & refrigerate.
• Make filling: Mix all filling ingredients in large bowl to coat apples.
• Make topping: In food processor, blend flour, sugar, brown sugar, cinnamon, & salt.
• Add margarine & blend till mixture resembles wet sand.
• Toss filling pour in mound in center of crust. Pour & pack topping over and around filling.
• Cover with foil & place on baking sheet. Bake 40 minutes.
• Reduce oven temperature to 350°F Bake 30 minutes.
• Remove foil & bake 15 minutes more till bubbling at edges.

Steps:

• Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust., For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack., Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.