Cinnamon Crumble Apple Pie

Cinnamon Crumble Apple Pie Recipe from Kuwait

Region / culture: Kuwait | Preparation time: 1 hour | Cooking time: 1 hour 25 minutes | Servings: 8

Introduction

Cinnamon Crumble Apple Pie is a classic dessert that combines the sweet and tart flavors of apples with a crunchy cinnamon topping. This recipe is perfect for any occasion, from a cozy family dinner to a holiday gathering.

History

Apple pie has been a beloved dessert in American culture for centuries. The addition of cinnamon crumble topping adds a modern twist to this traditional dish, creating a delicious and satisfying dessert that is sure to please any crowd.

Ingredients

Crust
1.33 cup all-purpose flour
0.5 tsp salt
0.5 tsp sugar
0.25 cup (0.5 stick) chilled unsalted butter, cut into 0.5 inch cubes
0.25 cup frozen solid vegetable shortening, cut into 0.5 inch cubes
3 tbsp (or more) ice water
0.5 tsp apple cider vinegar
Filling
3.25 lb (1.47 kg) granny smith apples, peeled, cored, sliced 0.25 inch thick
0.67 cup sugar
2 tbsp all-purpose flour
2 tsp ground cinnamon
2 tbsp unsalted butter, melted
Topping
1 cup all-purpose flour
0.5 cup sugar
0.25 cup (packed) golden brown sugar
1.5 tsp ground cinnamon
0.5 tsp salt
6 tbsp chilled unsalted butter, cut into 0.5 inch cubes

How to prepare

For the crust:
In a large bowl, mix flour, salt, and sugar. Add butter and shortening, and rub in with fingertips until a coarse meal forms.
In a small bowl, mix 3 tbsp ice water and vinegar to blend. Drizzle over the flour mixture and stir with a fork until moist clumps form. Add more water by teaspoonfuls if the dough is dry.
Gather the dough into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
Position the rack in the center of the oven and preheat to 400°F (204°C).
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 0.5 inch, turn the edge under, and crimp decoratively. Refrigerate while preparing the filling and topping.
For the filling:
In a large bowl, mix all the ingredients to coat the apples.
Drop the batter on top of the apples and gently spread, leaving a 1-inch border around the edge of the skillet. The cake needs room to expand.
For the topping:
In a processor, blend the first 5 ingredients. Add chilled butter cubes and cut in until the mixture resembles wet sand.
Toss the filling to redistribute juices and 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 the top with foil if it is browning too quickly.
Reduce the oven temperature to 350°F (177°C) and 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, and serve with ice cream.
Makes 8 servings.

Variations

Try using different types of apples, such as Honeycrisp or Fuji, for a unique flavor profile.
Add a handful of chopped nuts, such as pecans or walnuts, to the topping for added crunch.

Cooking Tips & Tricks

Make sure to use cold butter and shortening when making the crust to ensure a flaky texture.

- Be sure to refrigerate the dough before rolling it out to prevent it from becoming too sticky.

- When making the topping, be sure to cut in the butter until the mixture resembles wet sand for the perfect crumbly texture.

Serving Suggestions

Serve this Cinnamon Crumble Apple Pie warm with a scoop of vanilla ice cream for the perfect combination of flavors and textures.

Cooking Techniques

Be sure to preheat the oven to the correct temperature before baking the pie to ensure even cooking.

- Cover the pie with foil if the topping is browning too quickly to prevent burning.

Ingredient Substitutions

If you don't have vegetable shortening, you can use all butter in the crust.

- You can use brown sugar in place of white sugar in the filling for a richer flavor.

Make Ahead Tips

You can prepare the crust and topping ahead of time and refrigerate until ready to assemble and bake the pie.

Presentation Ideas

Serve the pie on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Pair this Cinnamon Crumble Apple Pie with a hot cup of coffee or a glass of cold milk for a delicious dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

400

Carbohydrates

- Total Carbohydrates: 56g

- Dietary Fiber: 4g

- Sugars: 30g

Fats

- Total Fat: 20g

- Saturated Fat: 12g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 8%

- Calcium: 2%

- Iron: 6%

Alergens

Contains wheat and dairy

Summary

This Cinnamon Crumble Apple Pie is a delicious dessert that is high in carbohydrates and fats, but also contains essential vitamins and minerals. It is a treat that should be enjoyed in moderation.

Summary

Cinnamon Crumble Apple Pie is a classic dessert that is perfect for any occasion. With a flaky crust, sweet and tart apple filling, and a crunchy cinnamon topping, this pie is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a crisp autumn day, the leaves were changing colors and the scent of cinnamon filled the air. I had been invited to a potluck dinner at a friend's house, and I wanted to bring something special to share with everyone.

As I flipped through my old recipe book, my eyes landed on a worn and stained page with the title "Cinnamon Crumble Apple Pie." The recipe had been given to me years ago by an elderly neighbor, Mrs. Jenkins, who had passed away not long after. She was known for her delicious pies, and this one was her signature dish.

I remembered the day she had invited me over to her cozy kitchen to show me how to make it. She had a twinkle in her eye as she shared her secrets with me, telling me stories of how she had learned the recipe from her own grandmother, who had brought it with her from the old country.

Mrs. Jenkins had taught me that the key to a perfect apple pie was in the apples themselves. She showed me how to choose the best ones, firm and tart, and how to peel and slice them just so. She then added the perfect amount of sugar, cinnamon, and a touch of lemon juice to bring out their natural sweetness.

Next came the crust, which Mrs. Jenkins insisted had to be made from scratch. She showed me how to mix the flour, butter, and a pinch of salt together until it formed a crumbly dough. She then rolled it out and carefully laid it in the pie dish, crimping the edges just right.

But the most magical part of the recipe was the crumble topping. Mrs. Jenkins mixed together flour, sugar, cinnamon, and butter until it formed a coarse mixture. She then sprinkled it over the apples, creating a crispy, sweet layer that would bake to perfection in the oven.

As I followed Mrs. Jenkins' instructions that day, I could feel her presence in the kitchen with me. I could almost hear her voice guiding me, encouraging me to trust my instincts and not be afraid to make the recipe my own.

When the pie finally came out of the oven, golden and bubbling, I knew it was something special. The aroma of cinnamon and apples filled the room, and I couldn't wait to share it with my friends at the potluck.

As I arrived at my friend's house that evening, the other guests oohed and aahed at the sight of my Cinnamon Crumble Apple Pie. I was proud to tell them about Mrs. Jenkins and how she had taught me the recipe, passing down a piece of her culinary legacy to me.

When it came time to taste the pie, the room fell silent as everyone took their first bite. The combination of tart apples, sweet cinnamon, and buttery crumble was pure perfection. I watched as smiles spread across their faces, and I knew that Mrs. Jenkins would have been proud.

From that day on, Cinnamon Crumble Apple Pie became a staple in my repertoire. I made it for holidays, birthdays, and any occasion that called for a special dessert. Each time I baked it, I thought of Mrs. Jenkins and the bond we shared over a love of cooking and sharing good food with others.

As I sit here now, flipping through my old recipe book and reminiscing about that crisp autumn day, I can't help but smile. Mrs. Jenkins may be gone, but her spirit lives on in every bite of Cinnamon Crumble Apple Pie I make. And for that, I am forever grateful.