Ingredients
Crust and Crumb Topping:
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2 ½ cups all-purpose flour
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6 tablespoons white sugar, divided
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2 teaspoons ground cinnamon, divided
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1 ½ teaspoons salt
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1 teaspoon cream of tartar
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¾ cup unsalted butter, melted
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1 tablespoon apple cider vinegar
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1 tablespoon water
Filling:
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5 Granny Smith apples - peeled, cored, and sliced
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½ cup white sugar
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3 tablespoons all-purpose flour
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1 teaspoon ground cinnamon
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¼ teaspoon sea salt
Directions
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Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.
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Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter. Stir crust mixture until just combined and crumbly.
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Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
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Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use.
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Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping.
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Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
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Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.
Cook's Note:
Pie dough and crumb topping can be made and frozen covered for up to 3 months; thaw in refrigerator before using.
Nutrition Facts (per serving)
432 | Calories |
18g | Fat |
66g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 432 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 11g | 55% |
Cholesterol 46mg | 15% |
Sodium 496mg | 22% |
Total Carbohydrate 66g | 24% |
Dietary Fiber 3g | 11% |
Total Sugars 31g | |
Protein 5g | 10% |
Vitamin C 4mg | 5% |
Calcium 25mg | 2% |
Iron 3mg | 16% |
Potassium 213mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.