By Pure CookBook in Dessert — Nov 19, 2024

Snickerdoodle Crusted Apple Pie

A delightful apple pie with a snickerdoodle crust and crumb topping, perfect for dessert lovers.

Ingredients

Preheat the oven to 425 degrees F (220 degrees C). Position rack in the bottom third of the oven.
Whisk together 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in melted butter; stir until just combined and crumbly.
Transfer 1 1/4 cups of the crust mixture to a separate bowl; add 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze the crumb topping until ready to use.
Pour apple cider vinegar and water into the remaining crust mixture; mix to form a dough. Transfer to a lightly floured work surface; knead until smooth. Press dough into the bottom and up the sides of a pie plate using a flat-bottomed measuring cup to smooth the bottom crust; crimp edges with a lightly floured fork. Freeze until ready to use.
In a large bowl, toss together the sliced apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and 1/4 teaspoon sea salt. Pile the mixture into the crust; cover with crumb topping.
Bake on the bottom rack in the preheated oven until lightly browned, about 20 minutes. Reduce oven temperature to 350 degrees F (174 degrees C) and rotate pie 180 degrees.
Continue baking until the crust is golden brown, about 50 minutes more, covering the crust with aluminum foil or a pie shield halfway through. Cool on a wire rack before slicing, about 1 hour.

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)