Description
A rustic apple pie featuring a crisp cinnamon crumble topping instead of a traditional crust, served with airy vanilla whipped cream.
Ingredients
Scale
- 1 pre-made or homemade 9-inch pie crust
- 6 Granny Smith apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375F (190C).
- Roll out the pie dough and fit it into a 9-inch pie plate, pressing it firmly against the sides.
- In a large bowl, toss sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated.
- Transfer the apple mixture into the pie crust, packing them gently to eliminate large air gaps.
- In a medium bowl, combine flour and brown sugar. Use a pastry cutter or fork to blend in cold cubed butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the apples, covering the surface entirely.
- Bake for 45 to 50 minutes, or until the topping is golden brown and the filling is bubbling.
- While the pie cools, beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Allow the pie to cool for at least 2 hours before slicing. Serve with a dollop of vanilla whipped cream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American