Time 2h35m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven. Whisk 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 butter. Stir crust mixture until just combined and crumbly. Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use. Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use. Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping. Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes. Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.
Time 1h15m Yield 12 Number Of Ingredients 11 Steps:
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir cookie mix, softened butter and egg with spoon until soft dough forms. In small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside. In another large bowl, stir Filling ingredients until well coated. Spread evenly in baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top. Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.
Time 2h35m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven. Whisk 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 butter. Stir crust mixture until just combined and crumbly. Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use. Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use. Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping. Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes. Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.
Time 1h25m Yield 10 serving(s) Number Of Ingredients 20 Steps:
Preheat oven to 350 degrees F. Prepare pastry crust and line 9-inch pie plate. In bowl combine raw sugar and 1/2 teaspoons cinnamon. Brush melted butter over crust and sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside. FOR SYRUP:. In saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/2 tbsp vanilla, 1/4 tsp cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside. FOR FILLING:. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate. Gently pour the syrup over the filling. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.
