Cinnamon Crumble Apple Pie

If apple pie is comfort food, then cinnamon crumble apple pie—served warm with ice cream and caramel sauce—is the equivalent of wearing your favourite warm cozy sweater, while having a foot massage and being served a martini. Well, I think so anyway.

I wish that I could take credit for it . . . that the recipe was an old family secret or my own creation. But I can’t. I found the recipe in Bon Appetite magazine in 2003 and I’ve been making it ever since.

This pie was the “jumping off point” (as the designers from all of those HGTV shows I’m addicted to always like to say), for a dinner party I hosted on Saturday. I started with the pie and built the menu around it, with other dishes that felt appropriate for fall.

However, the pie was the only “tried and true” recipe on the menu. I also made a pork loin stuffed with baby spinach, prosciutto, and dried apricots—but I had never made it before. I know that is breaking the rule of make what you know when having company for dinner. I was hoping that if didn’t turn out, I could divert the attention away from my failure by serving lots of wine and finishing off with this apple pie. I think everything turned out okay though . . . hopefully my guests didn’t have to stop at McDonalds on the way home???

We enjoyed a lovely evening with my work colleagues and their families. (I’m fortunate to work with a group of people who I really like!) The ponytails did an amazing job of taking our charming three-year old guest, Miss A, under their wings. In fact, I think it was one of the smoothest dinner parties we’ve ever had, as there was quite a long stretch at the “adult table” where I forgot the kids were even there! (You’ve gotta like that.) The only thing missing was the other members of our team who live and work in Ottawa.

How about you? Do you ever try new recipes when you’re having company?

Cinnamon Crumble Apple Pie

Recipe from Bon Appetit

CRUST

  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
  • 3 tablespoons (or more) ice water
  • 1/2 teaspoon apple cider vinegar

FILLING

  • 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
  • 2/3 cup sugar
  • 2 tablespoons all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

TOPPING

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

TO SERVE

  • Vanilla ice cream
  • Caramel sauce

Directions

CRUST

  • Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
  • Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

FILLING

  • Mix all ingredients in large bowl to coat apples.

TOPPING

Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

  • Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples.

Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). NOTE: I covered the top with foil after about 25 minutes because the pie was browning too quickly.

Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour.

Serve with ice cream and caramel sauce.

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55 Comments on “Cinnamon Crumble Apple Pie”

  1. A_Boleyn says:

    Sounds like a good time was had by all and the pie was a great way to end the meal.

  2. Saskia (1=2) says:

    That apple pie looks delicious, especially with the caramel sauce drizzled over it. The pork loin sounds fab too. I usually serve tried-and-true recipes at dinner parties, after once making the mistake of cooking a massive vat of paella in my WOK (I know, what was I thinking?)… The bottom burnt black and stuck to the bottom of the wok. I passed the smoky flavor off though, as having been too heavy-handed with the smoked paprika…

    • Thanks Saskia! Actually, the wok isn’t that far off . . . but I guess it was too much heat concentrated on the bottom without constant stirring. Don’t you just love smoked paprika? I didn’t realize it was quite that versatile, but now I know that it works well at disguising burnt food. 🙂

  3. Ali says:

    Depends how well I know the company! If they are people I know well, then I don’t mind trying out a new recipe for them, but if they are new visitors, I might be a bit more hesitant! This crumble looks great and I think sounds fabulous with icecream and caramel sauce!

    • Sounds like a good way to go Ali. I’m thinking I might need to take more of a cautious approach next time. You know, I was walking around with my timer, because I was afraid that I’d get so carried away socializing I’d forget about the meat and it would burn….but it seemed to work!

  4. I reckon comfort food just got better my friend, this looks incredible 😀
    How could it not end a night on a good note? 😉

    Cheers
    CCU

  5. Carol says:

    Hi Barb!This is one of my favourites!  Yes, the ulimate in fall comfort food in this house. I just made this and a pumpkin pie for an early Thanksgiving dinner at my in-laws on the weekend.I have created a similar recipe adding slivered almonds to the topping and sometimes adding scor pieces to the apples (so the caramel can cook with them). I also sprinkle a touch of cinnamon into the flour when I make the pastry.And no, I have never been brave enough to try a new recipe for guests – good for you!  Happy Thanksgiving, XO to the ponytails!

    • Carol, what great ideas! Love the idea of adding cinnamon to the pastry and the skor bits to the apples! Hope you enjoyed your early Thanksgiving dinner with your family. I’ll be thinking of you this week, as I know your anniversary is coming up. It is such a special time of year, isn’t it?

  6. Norma Chang says:

    I often include one new dish when having company since I usually make a few dishes for the occassion. If it does not turn out well there will still be the other tried and true ones, That apple pie sure looks yummy and it is apple season, very timely.

    • I really like that idea Norma! It’s perfect, because it is hard to find the time to try new things. This allows you to do both “safely” at the same time. Tucking that away for next time …as I think I could benefit from a more cautious approach.

  7. Kristy says:

    We try new recipes all the time…but only when it’s my best friend and her boyfriend. She’s my guinea pig! 🙂 This pie looks phenomenal. And I agree – this is everything warm, cozy and romantic all rolled up into a pie. It sounds like your dinner party was a great success. And isn’t it wonderful when the kids cooperate! Makes the whole night. 🙂

    • Yes, it does make the whole night Kristy! (Hopefully it is a trend that continues!) That is really fun that you try new things with your best friend. I’ll bet it is a “job” that she loves! There’s nothing better than when someone cooks for you …even though I love to cook, I always appreciate it! Have a great week!

  8. Alex says:

    Apple and cinnamon: match made in heaven. Besides the whole steps, loved the suggestion of serving it with ice cream.

  9. musingmar says:

    Mmm, your pie looks beautiful and delicious! I can almost smell it (but maybe that’s because I baked an apple crisp yesterday 😊). I’m on the lookout for new apple recipes, and I think I just found one!

  10. Tandy says:

    Oh my, that looks like perfection indeed! I often try something new when we are having guests! Good wine and company usually make up for any mishaps 🙂

  11. You’ve jut combined two flavours (apple – cinnamon) that I absolutely !!love!! in desserts – and hence deserve a pat on the back for the drool-factor which has come about as a result! YUM! 😀

  12. Yum yum yum! Yes, I would love a big slice of that, with a warm cup of tea. That would go down nicely!!

  13. I always try out new recipes on company…! But like you, try and combine them with a tried and true or two just in case. 😉 This pie looks like just the ticket for fall apples and I love serving it with caramel sauce, and ice cream of course. I’m bookmarking this one! I’ve hauled several Bon Appetit recipes around (the paper versions) for years…love Bon App!

    • Yes, I’ve done the same Betsy (hauled recipes around for years). In fact I still have a few piles of Bon Appetit and Cooking Light tucked away in secret corners of the house. Good thing there’s now online versions … so that the house doesn’t get over-run.

  14. Charles says:

    That pie looks fabulous Barb – love your first paragraph description! So true!! The first (and only) time I tried to stuff a pork tenderloin it was disastrous so I stick to more traditional things now when people come over! I’d never made ravioli before and decided to give it a try when my parents were visiting me one day. That was terrible… I made one successfully and all the rest were complete failures. Ended up throwing the pasta in the trash and serving the “filling” with some boiled pasta, lol 😀

    • I guess it goes to show you that we all have dishes once in a while that don’t turn out. Sounds like you came up with a creative solution for the meal with your parents. For the pork, I bought a pork loin back cut and the butcher butterflied it for me. It rolled up really easily once stuffed and cooked in a couple hours. I was surprised how straight-forward it was. I really recommend it!

  15. Gorgeous crust, beautiful crumble and love the combination of both! 🙂 I love a new take on a favourite so definitely a keeper!

  16. Sissi says:

    What a luscious-looking apple pie, Barb! I totally agree that apple cakes in general and especially seasoned with cinammon are comforting so pleasant on cold autumn evenings… Your pie looks perfect and makes me want to start baking at once.
    I prepare new dishes when having guests all the time and I often have big failures then… I keep on telling myself I should serve only tested recipes, but then I do this again and again…

    • I understand how you feel about making new things for guests. I don’t often feel like trying new things during the week, so weekends are the time to try new things….and if you’re having company it is nice to do both! It is especially hard when you consider all the great recipes we see everyday reading other blogs, isn’t it???

  17. Eva Taylor says:

    Finally getting back into catching up…this pie looks perfect for a lovely fall evening dinner. It’s JT’s favourite so if you ever feel like making it for us, I know he wouldn’t turn down a slice or two in fact.
    I’m actually quite famous for making brand new recipes for guests; I did have a friend (lost in a divorce) years ago to tested a recipe for a week for a dinner party…her hubby was sick of it even before the guests could taste it!

    • Good to know. I’d be happy to make this pie for you both …since it is always better to make for company so that you (or should I say “I”) don’t eat the whole thing!

      I’m glad you also do this Eva…for some reason I thought you always test things out first. Must be because every dish I’ve had at your place has turned out perfectly!!!

  18. Beth says:

    I sometimes try a new recipe for company, but usually only one just in case it fails! And when my kids were young, there was nothing better than a family play date where the kids had their own space and the adults had theirs.

    And is there anything better than apple pie in the fall? Yours looks amazing!

    • I couldn’t agree more Beth….nothing like apple pie in the fall. It feels like such a treat when you do get that “adult” time/space while the kids are young. Nice to know that you can relate to that! Hope you have a wonderful Thanksgiving weekend with your family. Wondering if your older daughter will be home from university for the weekend …

  19. Your apple pie looks absolutely gorgeous. I don’t think I can make it look as good as yours. 😀 I’m sure your guests were all very satisfied. 😉 When I have company I usually try to make what I’m familiar with, although if the company has been over quite a few times, I try to mix things up a bit too since no one wants to eat the same thing over and over again.

  20. I always say trying new dishes out on company determines your true friends from surface friends. LOL… I try new dishes out on my guests all the time and to top that off that have to wait to have their food photography done before they can commence eating. Everyone knows the routine and everyone has a blast in the kitchen. However with a cinnamon crunch cozy cake like I am sure no one went home hungry and this is some severe comfort food. Yum! Take care, BAM

    • That’s funny about your guests waiting until you finish your photography. I’d love to know your secret because your photos always look amazing. I find that I can’t quite seem to manage with the composition and lighting when there are guests waiting. All the better that your guests have a blast in the kitchen — that’s even more important that the food, isn’t it?

  21. Karista says:

    I’ve been craving one of these crumbles! Looks so delicious! And I agree your cinnamon crumble apple pie with ice cream and caramel sauce is like a fuzzy warm sweater with a massage and a martini. I think it could be the caramel sauce that takes it over the edge. 🙂

  22. I try new recipes when I have guest all the time, it doesn’t always turn out well but it makes things fun and interesting 🙂
    I LOVE anything with apples and the idea of a crumble topping is brilliant.

    • Fun and interesting is what it is all about Sawsan! Life would be boring if we always did the same thing — especially in the kitchen. I’m wondering if it is easy to get apples in Jordan?

      • Sawsan@ Chef in disguise says:

        We get plenty of apples in Jordan, grown in the mountain areas of the country and imported ones from Syria, Lebanon, Chili and USA 🙂 I love apples and at this time of the year they are every where

  23. erika says:

    This looks SO amazing!!!!

    I always use having people over as an excuse to try out a new recipe (or five) that I’ve been wanting to try…which is probably not the best recipe for a successful dinner party, but it usually works out 🙂 I’m sure there’s absolutely no way to go wrong with this pie, though!

  24. beccysfoodies says:

    i got excited just looking at this pie!! i am SOOOOO making it!! thanks so much for the recipe! 🙂

  25. petit4chocolatier says:

    Your apple pie looks absolutely delicious!!

  26. *drool* :D*** Thank you for liking my Photo Of The Week! Uh…I made an apple pie last week, but it was nowhere near the caliber of this one. In fact…i should take a lesson from your book about presentation. Mine was horrible! hahaha;D Have a wonderful week and thanks for stopping by!

    • Hey there Jennifer. It’s refreshing to read/look at your photos…since I spend so much time reading about food! The nice thing about this pie is that you just have to make the bottom crust and it is hard to get the pile of apples/topping wrong! But you know, as long as it tastes good — that’s all that matters!


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