Cinnamon Crumble Apple Pie Food

APPLE-CINNAMON CRUMBLE PIE

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.

CINNAMON CRUMBLE APPLE PIE

Steps:

• For crust:
• Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
• Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
• For filling:
• Mix all ingredients in large bowl to coat apples.
• For topping:
• Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
• Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

CLASSIC APPLE CRUMB PIE

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.

THE BEST APPLE CRUMBLE PIE EVER!!!

Steps:

• Preheat the oven to 375.
• In a large bowl, (at least 8 cups) combine 2 cups water and the lemon juice, as you cut up the apples put them in the water. This will keep them from browning. When you are finished cutting them up, drain off all the water.
• Combine 1/2 cup of the sugar, and the 2 tablespoons of flour. add to the apples.
• Grease a pie tin. Line it with the pie crust. Fill with the apple/flour mixture.
• In separate bowl combine remaining 1/2 cup sugar, the 1/2 cup flour, cinnamon, ginger, and mace. Cut in butter until crumbly. Pat onto the top of the apples. Cover the edge of the pie with foil.
• Bake for 30 minute then remove foil. Bake 30 minute more or until topping is golden.
• Enjoy this decadent delight!

CINNAMON-SUGAR APPLE PIE

Steps:

• In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CINNAMON ROLL APPLE PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
• Peel and cut the apples into thin slices and place in a bowl.
• Add sugar, cinnamon and cornstarch to apples and stir.
• Cut each cinnamon roll in half and roll out with flour until thin.
• Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
• Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
• Cover with foil and bake for 35 minutes.
• Remove the foil and bake for another 10 minutes uncovered.
• Allow the pie to cool and drizzle with icing.
• Enjoy!

CINNAMON CRUMBLE-TOP APPLE PIE

Steps:

• Set oven to 400 degrees.
• Prepare a 9-inch glass pie plate.
• For the filling: Mix all ingredients together in a large bowl.
• For the topping: in a food processor blend the flour, both sugars, cinnamon and salt until blended.
• Add in the cold butter using on/off turns process until the mixture blended, but still a little coarse.
• Place the prepared pie pastry into the bottom of the pie dish leaving about 1-inch overhand.
• Turn the crust under and flute.
• Toss the apple mixture once again before mounding into the pastry, then mound the mixture into the center.
• Pack the topping over and around the apples.
• Place the pie onto a baking sheet to catch any spills.
• Bake for about 40-45 minutes (covering top with foil if browning too quickly).
• After 40 minutes of baking, reduce the oven temperature to 350 degrees.
• 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.
• Cool for 1 hours before slicing.

CINNAMON CRUMBLE APPLE PIE

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.

CINNAMON APPLE CRUMB PIE

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.

CRUMB APPLE PIE

Steps:

• Mix the white sugar 1 tablespoon of the cinnamon and the nutmeg together in a small bowl. Layer apples then sugar mixture. Then repeat the layering until out of apples.
• Mix together the flour and brown sugar and cinnamon and butter. Use a fork until it becomes crumbly. Sprinkle mixture on top of apples.
• Bake in a preheated 425 degree F (220 degree C) oven for 40-50 minutes. Cover the top for the remaining 15 minutes to avoid over browning.

APPLE CRUNCH PIE I

Steps:

• Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
• To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
• To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
• Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
• Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

CINNAMON APPLE CRUMBLE

Steps:

• Preheat oven to 400 degrees. Lightly grease a 2 quart glass baking dish (or clay baker is fine too).
• Combine apples and orange juice in a large bowl.
• Stir in sugar, cornstarch, vanilla, and 1/2 tsp cinnamon; toss to coat apples.
• Spoon apple mixture into prepared dish.
• Combine brown sugar, flour, remaining 1/2 tsp cinnamon and nutmeg in a medium bowl.
• Cut in butter with a pastry blender until mixture is coarse and crumbly and then stir in oats.
• Sprinkle topping mixture over apple mixture.
• Bake for 25-30 minutes until apples are tender.

CINNAMON CRUMBLE APPLE PIE

Steps:

• For crust: Mix flour, salt, and sugar in large bowl.
• Add butter and shortening; rub in with fingertips until coarse meal forms.
• Mix 3 tablespoons ice water and vinegar in small bowl to blend.
• Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap in plastic; refrigerate 30 minutes.
• Position rack in center of oven and preheat to 400°F Roll out dough on lightly floured surface to 12-inch round.
• Transfer to 9-inch-diameter glass pie dish.
• Trim overhang to 1/2 inch; turn edge under and crimp decoratively.
• Refrigerate while preparing filling and topping.
• For filling: Mix all ingredients in large bowl to coat apples.
• For topping: Blend first 5 ingredients in processor.
• Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
• Toss filling to redistribute juices; transfer to crust, mounding in center.
• Pack topping over and around apples.
• Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly).
• Reduce oven temperature to 350°F Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer.
• Cool until warm, about 1 hour.
• Serve with ice cream.