Snickerdoodle Crusted Apple Pie Recipe

Ingredients

• 2.5 cups all-purpose flour
• 6 tablespoons white sugar, divided
• 2 teaspoons ground cinnamon, divided
• 1.5 teaspoons salt
• 1 teaspoon cream of tartar
• 0.75 cup unsalted butter, melted
• 1 tablespoon apple cider vinegar
• 1 tablespoon water
• 5 Granny Smith apples - peeled, cored, and sliced
• 0.5 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 0.25 teaspoon sea salt

Instructions

1. Preheat your oven to 425°F (220°C). Place the rack in the lower third of the oven.
2. In a large bowl, whisk together 2 ½ cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 ½ teaspoons salt, and cream of tartar. Drizzle in butter and stir until just combined and crumbly.
3. Move 1 ¼ cups of the 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 and freeze until ready to use as crumb topping.
4. Pour vinegar and water into the remaining crust mixture. Mix to form a dough. Transfer to a lightly floured surface and knead until smooth. Press the dough into the bottom and up the sides of a 9-inch pie plate, using a flat-bottomed measuring cup to smooth the bottom crust. Crimp the edges with a floured fork. Freeze until ready to use.
5. In a large bowl, toss the apples with ½ cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and ¼ teaspoon sea salt. Pile the mixture into the crust and cover with the crumb topping.
6. Bake on the bottom rack in the preheated oven until lightly browned, approximately 20 minutes. Lower the oven temperature to 350°F (174°C) and rotate the pie 180 degrees.
7. Continue baking until the crust is golden brown, about 50 more minutes. Halfway through, cover the crust with aluminum foil or a pie shield. Cool on a wire rack for about 1 hour before slicing.

Nutrition

• Calories: 432 kcal
• Fat Content: 18 g
• Fiber Content: 3 g
• Sugar Content: 31 g
• Sodium Content: 496 mg
• Protein Content: 5 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 66 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g