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Snickerdoodle-Crusted Apple Pie
Snickerdoodle-Crusted Apple Pie
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
155 minutes
Buttery snickerdoodle crust and crumble top apple pie - perfect Thanksgiving dessert.
Ingredients:
  • 2.5 cups all-purpose flour
  • 6 tablespoons white sugar, divided
  • 2 teaspoons ground cinnamon, divided
  • 1.5 teaspoons salt
  • 1 teaspoon cream of tartar
  • 0.75 cup unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 5 Granny Smith apples - peeled, cored, and sliced
  • 0.5 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon sea salt
Instructions:
  • Preheat the oven to a piping hot 425 degrees F (220 degrees C) and place the rack in the lower third of the oven.
  • In a large bowl, whisk together 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar. Drizzle in butter and stir the crust mixture until it is just combined and crumbly.
  • In another bowl, combine 1 1/4 cups crust mixture with the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Use your fingertips to blend until evenly combined yet crumbly. Freeze the crumb topping covered with plastic wrap until needed.
  • Combine vinegar and water with the remaining crust mixture until a dough forms. Transfer the dough to a lightly floured surface and knead it until smooth. Press the dough into the bottom and sides of a pie plate using a flat-bottomed measuring cup to create the bottom crust. Use a lightly floured fork to crimp the edges. Freeze until needed.
  • Combine apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and a pinch of sea salt in a large bowl. Spread mixture over the bottom crust and top with the crumb topping.
  • Place the dish on the lowest oven rack and bake until it turns a beautiful golden brown, approximately 20 minutes in the preheated oven.
  • Lower the oven temperature to 350 degrees F (174 degrees C. Rotate the pie and bake until the crust is golden brown, about 50 minutes. Then, allow it to cool on a wire rack for about 1 hour before slicing.

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