Sugar & Sage Bakery's Apple Cinnamon Crumble Pie Recipe
Executive Pastry Chef Jill Bates from Sugar & Sage's recipe:
Ingredients:
Apple filling -
- 9 granny smith apples, peeled and sliced
- 2 tablespoons of cinnamon
- 2 tablespoons of ginger
- 1 t nutmeg
- 1 tablespoon of vanilla extract
- 1 cup sugar
- 1 cup brown sugar
- 1 tablespoon of lemon juice
- 3 tablespoon cornstarch
Directions -
1. In a bowl combine the apples with all of the dry ingredients.
2. Set aside until you are ready with the pie dough.
Pie Dough -
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 stick plus 4 tablespoons unsalted butter, cut into 1/2-inch dice
- 1/4 cup plus 1 tablespoon ice water
Directions -
1. In a food processor, or in a bowl, pulse the flour with the sugar and salt.
2. Add the butter and pulse until it is the size of small peas. Add the ice water and pulse until the pastry is evenly moistened. Turn it out onto a work surface and knead 2 or 3 times, just until it comes together.
3. Divide the pie dough in half. Roll out each dough onto a floured surface to about 1/4th inch thick.
4. Spray the pie tin. Place one pie dough into the pan and form by pressing it in gently. Add the apples. Cover with another piece of pie dough. Press down along the edge of the pan on the pie dough. Use scissors to cut the access dough off. Crimp the dough with a fork or your fingers. Place the pie in the freezer for about 5-10 minutes to set.
Crisp Topping
- 1 cup brown sugar
- ¾ cup oats
- ¾ cup flour
- 1 t cinnamon powder
- ½ cup butter
- ¼ teaspoon salt
Directions -
1. Combine all ingredients in a bowl.
2. Mix with your hands until the butter crumbles like pebbles. Set aside
Assembly:
1. Heat Oven to 350.
2. Place the apple in the set pie shell.
3. Place apples inside and top with crisp topping.
4. Bake for about an hour until the apples are tender and bubbly.
5. Let rest for about 5 -10 minutes and serve with whipped cream or vanilla ice cream.