Timeless Cinnamon Apple Pie with a Crumbly Nutty Topping

Allergens

Gluten, Dairy, Nuts

Ingredients

• 2 cups all
• purpose flour
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, cold and cubed
• 6 tablespoons ice water

Instructions

1. Prepare the pie crust dough by combining flour and salt in a large bowl. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to incorporate the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Shape into two equal
2. sized disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. For the apple filling, in a large bowl, combine sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated. Set aside while preparing the crumble topping.
4. In another bowl, whisk together flour, brown sugar, cinnamon, and salt for the crumble topping. Add cubed butter and use a pastry cutter or your fingertips to mix until the mixture forms coarse crumbs. Stir in chopped nuts.
5. Preheat oven to 375°F (190°C).
6. Roll out one pie dough disk into a circle, about 1/8
7. inch thick, and fit it into a 9
8. inch pie dish. Trim the excess dough, leaving a small overhang. Add the apple filling, mounding it in the center. Evenly sprinkle the nutty crumble topping over the apples.
9. Roll out the second pie dough disk into a circle and place it over the filled pie. Trim and crimp the edges together, sealing the top and bottom crusts. Cut four slits in the center of the pie to allow steam to escape during baking. Bake for 50
10. 60 minutes, until the crust is golden brown and the apples are tender when pierced with a fork. If necessary, place a pie crust shield around the edges of the pie during the last 15 minutes of baking to prevent overbrowning.

Chef’s Insight

The secret to achieving a flaky pie crust is using cold butter and water, as well as working quickly so the dough doesn't become too warm.