RubyFrost Apple Pie Crumble with Snickerdoodle Cookie Crust
Ingredients
CRUST -
unsalted butter (room temperature) - 8 tbsp
granulated sugar - 1 cup
cup milk (2% or whole is fine) - 1/4 cup
pure vanilla extract - 1/2 tsp
All Purpose Flour (sifted) - 2 cups
baking powder - 2 tsp
ground cinnamon - 1/2 tsp
FILLING -
RubyFrost apples (peeled, cored and diced) - 5
granulated sugar - 1/2 cup
All Purpose Flour - 2 tbsp
unsalted butter (melted) - 2 tbsp
ground cinnamon - 1 tsp
lemon juice (approx. juice from 1 small lemon) - 1 oz
CRUMBLE TOPPING -
All Purpose Flour - 2/3 cup
unsalted butter (melted) - 4 tbsp
light brown sugar (packed) - 1/3 cup
ground cinnamon - 1/2 tsp
Instructions
Preheat the oven to 375 and grease or spray a 9 in. pie plate with non-stick spray.
Begin by making the pie crust. Beat room temperature butter and sugar together until just fluffy, about 90-120 seconds. Then add egg, milk and vanilla and mix until combined, scraping down sides of bowl as needed. Add sifted flour, baking powder and cinnamon and mix until a dough ball forms. Press dough evenly into the pie plate and up sides. Place in the freezer for 10 minutes. Then bake for 12-13 minutes until just golden brown on edges.
While the pie crust is chilling, peel the RubyFrost apples and dice into ½ inch pieces. Discard cores. Then, put the pie crust into the oven.
While the pie crust is baking, continue making the filling. Melt the butter then whisk the cornstarch, flour and cinnamon. In a large bowl, mix the melted butter mixture with apples and lemon juice. Set aside. Check on pie crust and remove from oven when just barely golden brown on edges.
Next, make the crumble topping by whisking together the flour, brown sugar and cinnamon. Then add the melted butter and stir with fork until crumbly pieces form.
Assemble pie by adding apple filling, mounding in the middle. Then pack crumble topping onto the filling, sprinkling the last few pieces of topping on top of the packed topping. Place pie plate onto baking sheet to catch any drips. Lay a piece of foil over top and bake for 40 minutes at 350 degrees. After 40 minutes, remove the foil and continue baking for an additional 35-40 minutes until filling is bubbling. Let pie cool for two hours to let filling set. Then, slice and enjoy!