New Recipes

Snickerdoodle-Crusted Apple Pie

Name: Snickerdoodle-Crusted Apple Pie
Prep time: 25 min
Cook time: 2 h 10 min
Total time: 2 h 35 min
Yield: 8 servings
Ingredients: 2 ½ cups all-purpose flour; 6 tablespoons white sugar, divided; 2 teaspoons ground cinnamon, divided; 1 ½ teaspoons salt; 1 teaspoon cream of tartar; ¾ cup unsalted butter, melted; 1 tablespoon apple cider vinegar; 1 tablespoon water; 5 Granny Smith apples - peeled, cored, and sliced; ½ cup white sugar; 3 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; ¼ teaspoon sea salt

8 servings

servings

25 minutes

active time

2 hours 35 minutes

total time

Start Cooking

Ingredients

2 ½ cups all-purpose flour

6 tablespoons white sugar, divided

2 teaspoons ground cinnamon, divided

1 ½ teaspoons salt

1 teaspoon cream of tartar

¾ cup unsalted butter, melted

1 tablespoon apple cider vinegar

1 tablespoon water

5 Granny Smith apples - peeled, cored, and sliced

½ cup white sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon sea salt

Directions

Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.

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.

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.

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.

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.

Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.

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.

Nutrition

Serving Size

Calories

432 kcal

Total Fat

18 g

Saturated Fat

11 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

46 mg

Sodium

496 mg

Total Carbohydrate

66 g

Dietary Fiber

3 g

Total Sugars

31 g

Protein

5 g