12/11/2004
Cinnamon Apple Crumb Pie
From Williams-Sonoma Pie & Tart book

1 pie shell

Crumb Topping:

1/2 c unbleached all-purpose flour
1/3 c firmly packed light or dark brown sugar
1 tsp ground cinnamon
1/4 tsp salt
5 tbsp cold unsalted butter, cut into 1/4 inch cubes

Sugar Mixture:

1/3 c granulated sugar
2 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground cloves (i didn't use last time because i didn't have any)
pinch of salt

Apples:

6 jonathan (or other large, tart, firm baking apples - also suggested are braeburn, newtown, pippin, and empire)
1 tbsp lemon juice

Vanilla ice cream

SHELL:

Put pie shell into the pie pan.  (You will probably want to use a deep-dish pan - my last pie had apples piled up 1 inch above the top of the pan, even though I used a deep dish.)  Refrigerate the pie shell for 1/2 hour before baking, until the dough is firm.  You can do this before or after the filling is in it, whatever's more convenient.

CRUMB TOPPING:

In a small bowl, stir together the flour, brown sugar, cinnamon, and salt.  Cut in the butter until the mixture is crumbly.  Cover and chill in the refrigerator until ready to use.

SUGAR MIXTURE:

In a small bowl, combine all ingredients for the sugar mixture.

APPLES:

Put lemon juice in a large bowl.  Peel and core the apples, then cut them into 1/2 inch chunks and drop them into the lemon juice.  Toss apples around to coat them in lemon juice while peeling.

Sprinkle the sugar mixture over the apples, and toss them to coat evenly.  Pour apples into the pie crust.  Top with the crumb topping.  (I packed the topping down with my hand while putting it on so it would stick to the top of the pie.)

Preheat oven to 375 (350 our oven).  Bake for 50 - 60 minutes.  (If serving with ice cream, only needs to cool for about 15 minutes.)