An absolutely delicious combination of apple pie and apple crumble! A buttery pastry crust and a streusel topping fantastically sandwich warm cinnamon apples.
For the Pie Crust:
For the Filling:
6 Granny Smith apples peeled and sliced
1 lemon zest and juice
1/3 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
For the Topping:
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 stick unsalted butter room temperature
Technique:
For the crust:
Whisk flour and salt together in large bowl.
Cut in butter and cream cheese using pastry cutter or two forks until mixture resembles pebbles.
Add water slowly combing with hands until mixture hold together. Remove dough from bowl and form into ball, then shape into disk and wrap in plastic wrap. Refrigerate for one hour.
Take out disk and roll on a lightly floured work surface into a 12 inch round. Place 12 inch round into a 9 inch pie pan and tuck remaining edges under crust.
For the filling:
Toss apple slices with sugar, lemon juice, lemon zest, cinnamon and flour.
Layer apple slices into pie shell (pie will be full).
For the topping:
Combine all topping ingredients using hands until a crumbly pebble mixture forms.
Pat topping over apples in pie crust.
Preheat oven to 450 degrees. Bake at 450 degrees for 15 minutes, lower heat to 350 degrees and continue baking for 50 minutes.
Let cool and enjoy with vanilla or caramel ice cream!
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