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Cinnamon Crumble Apple Pie

A pie with a cinnamon crumble topping over a sliced apple filling.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Apple cider vinegar and apple work together. They rank in the top 8% of all ingredient pairs, and 118 recipes mention both. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

The recipe

Oven400°F, then reduced to 350°F

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Crust
  • Filling
  • Topping

Directions

Make the crust

  1. Mix flour, salt, and sugar in a large bowl.

  2. Add butter and shortening; rub with fingertips until coarse meal forms.

  3. Mix 3 tablespoons ice water and vinegar in a small bowl.

  4. Drizzle the liquid over the flour mixture; stir with a fork until moist clumps form.

  5. Add more water by teaspoonfuls if the dough is dry.

  6. Gather the dough into a ball; flatten into a disk.

  7. Wrap the dough in plastic and refrigerate for 30 minutes.

Assemble the pie

  1. Position the oven rack in the center and preheat to 400°F.

  2. Roll out the dough on a lightly floured surface to a 12-inch round.

  3. Transfer the dough to a 9-inch-diameter glass pie dish.

  4. Trim the overhang to 1/2 inch; turn the edge under and crimp decoratively.

  5. Refrigerate the crust while preparing the filling and topping.

  6. Mix all filling ingredients in a large bowl to coat the apples.

  7. Drop the batter on top of the apples and gently spread, leaving a 1-inch border around the edge of the skillet.

  8. Blend the first five topping ingredients in a processor.

  9. Add chilled butter cubes; using on/off turns, cut in until the mixture resembles wet sand.

  10. Toss the filling to redistribute juices; transfer to the crust, mounding in the center.

  11. Pack the topping over and around the apples.

Bake and serve

  1. Bake the pie on a baking sheet until the topping is golden, about 40 minutes (cover the top with foil if browning too quickly).

  2. Reduce the oven temperature to 350°F and bake until the apples in the center are tender when pierced and the filling is bubbling thickly at the edges, about 45 minutes longer.

  3. Cool until warm, about 1 hour; serve with ice cream.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Apple cider vinegar + appletop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together118 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Apple + cinnamontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,586 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Sugar + cinnamontop 4% of all pairs
    Aroma overlaplow
    Mentioned together30,777 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Flour + cinnamontop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together16,954 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + appletop 6% of all pairs
    Aroma overlapstrong
    Mentioned together8,692 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

Sugar and cinnamon share little aroma chemistry, yet 30,777 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All purpose flour
Forms the structure of the crust and the crumbly topping.
Unsalted butter
Creates flaky layers in the crust and a rich, crisp crumble topping.
Vegetable shortening
Keeps the crust tender and flaky because it stays solid longer than butter.
Granny smith apples
Provide the main filling, with firm slices that hold shape and bright tartness.
Sugar
Sweetens the filling and helps the topping brown as it bakes.
Ground cinnamon
Adds warm, spicy aroma to the apples and the topping.

The step that matters

Adding water to the crust dough. Add water sparingly and stir only until moist clumps form. Too much water or overworking develops gluten, making the crust tough, while pieces of cold fat left intact create flaky layers.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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