Cinnamon Crumble Apple Pie

1 or 2 9-inch pie crusts

Vanilla ice cream (optional)

Filling:

3¼ pounds Granny Smith apples peeled, cored, sliced ¼-inch thick

2/3 Cup sugar

2 tablespoons all purpose flour

2 teaspoons ground cinnamon

2 tablespoons unsalted butter, melted

Topping:

1 cup all purpose flour

½ cup sugar

¼ cup (packed) golden brown sugar

1½ teaspoons ground cinnamon

½ teaspoon salt

6 tablespoons chilled unsalted butter cut in ½-inch cubes

Filling: Mix all ingredients in large bowl to coat apples

Topping: Blend first 5 ingredients in a food processor. Add chilled butter cubes; pulse until mixture resembles wet sand.

Assembly: Toss filling to redistribute juices; transfer to crust(s), mounding in center. Pack topping over and around apples. Note: for less vertical pies use 2 pie crusts instead of one (still uses the same amount of topping)

Baking: Position rack in center of oven and preheat to 400º. Refrigerate crusts while oven is heating. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350º. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes for a single pie and about 20-25 minutes for 2 pies. Cool until warm, about 1 hour.

Serve with ice cream

From Bon Appétit – October 2003