Ingredients for Cinnamon Crumble Top Apple Pie
- 1 (9-inch) unbaked pie crust
- 6 cups peeled, cored, and sliced Granny Smith apples
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1/4 teaspoon ground nutmeg
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How to Make Cinnamon Crumble Top Apple Pie
- Preheat oven to 400°F (200°C).
- Prepare a 9-inch glass pie plate.
- **Make the Filling:** In a large bowl, gently combine 6 cups peeled, cored, and sliced Granny Smith apples, 1 cup fresh cranberries, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- **Make the Crumble Topping:** In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Pulse until combined.
- Cut in 1/2 cup (1 stick) cold unsalted butter using the on/off pulse function until the mixture resembles coarse crumbs.
- Place your pre-made pie crust into the bottom of the pie dish, leaving about a 1-inch overhang.
- Fold the overhanging crust under and crimp the edges to create a decorative fluting.
- Gently toss the apple mixture again before mounding it into the prepared pie crust.
- Evenly sprinkle the crumble topping over and around the apples.
- Place the pie on a baking sheet to catch any spills.
- Bake for 40 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C).
- Continue baking for another 45-55 minutes, or until the apples are tender when pierced with a fork, the filling is bubbling, and the topping is golden brown.
- Let cool completely on a wire rack for at least 1 hour before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
258g
Fat
50g
Carbs
32g
