Snickerdoodle-Crusted Apple Pie
Description
This snickerdoodle-crusted apple pie recipe uses buttery cookie crumbs scented with cinnamon to act as both a crust and crumble topping for this dessert.
Ingredients
•
2 1/2 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 1/2 teaspoons salt
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1 teaspoon cream of tartar
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3/4 cup unsalted butter, melted
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1 tablespoon apple cider vinegar
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1 tablespoon water
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5 Granny Smith apples - peeled, cored, and sliced
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1/2 cup white sugar
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3 tablespoons all-purpose flour
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1 teaspoon ground cinnamon
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1/4 teaspoon sea salt
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Position rack in the bottom third of oven.
2
Whisk 2 ½ cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 ½ teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter; stir until just combined and crumbly.
3
Transfer 1 ¼ cups crust mixture to a separate bowl; add ¼ 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.
4
Pour vinegar and water into remaining crust mixture; mix to form a dough. Transfer to a lightly floured work surface; knead until smooth. Press dough into the bottom and up sides of a 9-inch pie plate using a flat-bottomed measuring cup to smooth the bottom crust; crimp edges with a lightly floured fork. Freeze until ready to use.
5
Toss apples, ½ cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and ¼ teaspoon sea salt together in a large bowl. Pile into crust; cover with crumb topping.
6
Bake on the bottom rack in the preheated oven until lightly browned, about 20 minutes. Reduce oven temperature to 350 degrees F (174 degrees C). Rotate pie 180 degrees.
7
Continue baking until crust is golden brown, about 50 minutes more, covering crust with aluminum foil or a pie shield halfway through. Cool on a wire rack before slicing, about 1 hour.