Pie

I had a sweet tooth last night and decided to make an apple pie with some apples I've had in the crisper since September (surprisingly still crisp!). Apple pie is close to my least favorite pie (I love pumpkin pie, any berry pie, and rhubarb strawberry). I tend to make desserts that I'm not crazy about in a half-hearted attempt to limit myself, unfortunately it usually doesn't work. With that said, this pie is crazy-delicious. The contrast between the sweetness in the crumble topping, the tart bite of the apple filling, and the salty-crispness of the crust is just lovely. I even had it for breakfast this morning. I'm a purist as far as serving - I want pie uninterrupted by ice or whip cream, but this would be nicely complimented by either (if you're into that sort of thing).

Cinnamon Crumble Apple Pie
Originally from Bon Appetit (October 2003)

Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon lemon juice

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
1/2 cup all purpose flour
1/4 cup sugar
1/8 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
4 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Preparation

For crust:
Mix flour, salt, and sugar in large bowl. Add butter; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and lemon juice 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.

For filling:
Mix all ingredients in large bowl to coat apples.

For 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). 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 or whip cream, or just eat plain.