One of my favorite things to make in the fall or winter is homemade apple pie. I am always looking for something to compete with my love for Sara Lee’s frozen apple pie with streusel topping…a definite food weakness for me. I am not one for a plain apple pie so when I bake one it must have a crumble/streusel topping. This one was straightforward, fast to throw together, especially since I used a premade pie crust, and it came out sweet and gooey inside. What a splendid pie! I am sure this won’t last until Thanksgiving, when I will be making the ultimate in pumpkin pies! Here’s my apple pie:

Bon Appetit’s Cinnamon Crumble Apple Pie ©EverydayCookingAdventures 2013

Cinnamon Crumble Apple Pie

Recipe from: Bon Appétit Magazine, October 2003

Prep Time: 10 minutes
Total Time: 50 minutes
Makes 1 pie

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
• Vanilla ice cream

Directions:
1. Preheat oven to 375ºF. Mix all filing ingredients in large bowl and toss to coat apples. Transfer to pie crust.
2. Blend first 5 topping ingredients in food processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
3. Pack topping over and around apples in the crust.
4. Bake pie on baking sheet until topping is golden, 25 minutes. Cover top lightly with foil to avoid burning and continue to bake for 15 minutes. Cool until just warm, about 1 hour. Serve with ice cream. ** I prefer to store leftovers in the refrigerator.