Cinnamon Crumble-top Apple Pie

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 8
• 1 prepared pastry dough, for one crust (use your own favorite pastry recipe or see my kittencal's no-fail buttery flaky pie pastry/crust)
• 4 lbs granny smith apples, peeled, cored and sliced 1/4-inch thick
• 2/3 cup sugar
• 3 tablespoons brown sugar (or use all sugar)
• 2 tablespoons flour
• 2 1/2 teaspoons cinnamon
• 3 tablespoons melted butter
• 1 cup flour
• 1/2 cup sugar
• 1/4 cup light brown sugar, packed
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into small pieces

Recipe

• 1 set oven to 400 degrees.
• 2 prepare a 9-inch glass pie plate.
• 3 for the filling: mix all ingredients together in a large bowl.
• 4 for the topping: in a food processor blend the flour, both sugars, cinnamon and salt until blended.
• 5 add in the cold butter using on/off turns process until the mixture blended, but still a little coarse.
• 6 place the prepared pie pastry into the bottom of the pie dish leaving about 1-inch overhand.
• 7 turn the crust under and flute.
• 8 toss the apple mixture once again before mounding into the pastry, then mound the mixture into the center.
• 9 pack the topping over and around the apples.
• 10 place the pie onto a baking sheet to catch any spills.
• 11 bake for about 40-45 minutes (covering top with foil if browning too quickly).
• 12 after 40 minutes of baking, reduce the oven temperature to 350 degrees.
• 13 bake for another 45 minutes, or until the apples feel firm-tender when pierced with a fork and the filling is bubbling around the edges.
• 14 cool for 1 hours before slicing.