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Cinnamon Apple Pie with Raisins and Crumb Topping

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Cinnamon Apple Pie with Raisins and Crumb Topping

Cinnamon Apple Pie with Raisins and Crumb Topping

amanda

Equipment

  • - Stand Mixer Bowl/Accessories: A high-quality stand mixer bowl with attachments such as beaters and dough hooks, ideal for mixing pie dough.

  • - Oven Thermometer: An accurate oven thermometer to ensure your apple pie bakes evenly at the correct temperature.

  • - Kitchen Scale: A precision kitchen scale to measure ingredients accurately, especially important when making pastries.

  • - Pie Dish/Dish: A deep-dish pie pan or a traditional round glass dish suitable for serving your cinnamon apple pie.

  • - Baking Pan: A standard 9-inch square baking pan if you're opting for a different pie shape.

  • - Mixing Bowls (Set): A set of sturdy mixing bowls to prepare the ingredients. Sizes can be chosen based on the recipe requirements.

  • - Pie Cutter/Slicer: For perfectly cut slices without compromising the crust integrity.

  • - Kitchen Rolling Pin (Doughnut Shaped): A rolling pin designed specifically for pie dough, making it easier to roll out evenly and thin.

  • - Measuring Cups and Spoons (Set): Essential for precise measurement of ingredients like flour, sugar, raisins, etc., especially if not using a kitchen scale.

  • - Silicone Baking Mat/Parchment Paper: A silicone baking mat or parchment paper can be used to line your pie dish before adding the crumb topping and filling.

Ingredients

  • 1 1/2 cups all purpose flour

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 1/8 teaspoon baking powder

  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

  • 1/4 cup (or more) ice water

  • 1 teaspoon apple cider vinegar

  • 1 cup (packed) golden brown sugar

  • 3 tablespoons all purpose flour

  • 2 teaspoons finely grated lemon peel

  • 1 1/4 teaspoons ground cinnamon

  • 2 3/4 pounds Granny Smith apples (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick slices (about 8 cups)

  • 1 cup raisins

  • 2 teaspoons vanilla extract

  • 1 cup all purpose flour

  • 1/2 cup (packed) golden brown sugar

  • 1 teaspoon ground cinnamon

  • 1/8 teaspoon salt

  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

  • Lightly sweetened whipped cream or vanilla ice cream

Instructions

1

Instruction 1

Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to 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.
2

Instruction 2

Roll out dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish. Freeze crust 20 minutes.
3

Instruction 3

Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.
4

Instruction 4

Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.
5

Instruction 5

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
6

Instruction 6

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.
7

Instruction 7

Don't skip that teaspoon of vinegar in the pie dough—it helps make the finished crust tender.
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