Online Recipe Book

Cinnamon Apple Pie with raisins and crumb topping

Source
Bon Apetit
Yield
One 9" deep pie
Prep info
Crust: 30 min + 1 hr chill + 30 min + 20 min freeze. Filling: 1 hr prep + 40 min bake. Topping: 10 min prep + 50 min? bake
Prep time
Not set
Cook time
5 hours
Time required
5 hours
Oven preheat
375F
Type
Desserts - Misc
Status
Not tried
Tags

Ingredients

  • Crust
  • 188 g plain flour
  • 1 T sugar
  • 1/2 t salt
  • 1/8 t baking powder
  • 113 g butter (chilled, cut into 1/2" cubes)
  • 1/4 c ice water (or more, as needed)
  • 1 t apple cider vinegar
  • Filling
  • 220 g light brown sugar
  • 3 T plain flour (23g)
  • 2 t lemon zest (finely grated)
  • 1.25 t ground cinnamon
  • 1250 g apples (Granny Smith, Pippin, Jonathan; firm and tart apples; peeled, halved, cored, and cut into 1/8" thick slices)
  • 1 c raisins
  • 2 t vanilla extract
  • Crumb topping
  • 125 g plain flour
  • 110 g light brown sugar
  • 1 t ground cinnamon
  • 1/8 t salt
  • 113 g butter (chilled, cut into 1/2" cubes)
  • To serve
  • lightly sweetened whipped cream or vanilla ice cream

Method

For the crust:

Blend the flour, sugar, salt, and baking powder in a food processor. Add the butter; pulse until the mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in a small bowl; add to the processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.

Roll out dough on floured work surface to 13" round. Place in a 9" diameter deep pie dish. Fold edges under and crimp, forming crust sides 1/4" above the rim of the pie dish. Freeze the crust for 20 minutes.

For the filling:

Position the rack in the centre of the oven and preheat to 375F. Mix brown sugar, flour, lemon zest, and cinnamon in a large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in the centre. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare the crumb topping:

Mix flour, sugar, cinnamon, and salt in a small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, about 50 minutes, tenting pie with sheet of foil if browning too quickly. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let pie stand at room temperature.

Cut pie into wedges and serve pie warm or at room temperature with whipped cream or vanilla ice cream.

Notes