The classic apple pie elements are flawless as is, but we think this version topped with a thick layer of cinnamon crumble is pure genius. The buttery, brown sugar–infused topping crowns a generous mound of tart Granny Smith apples, while a traditional American-style pastry features equal parts butter and shortening, with a touch of cider vinegar to ensure tenderness.

　　

Ingredients

makes 8 servings

　　

for crust

1 1/3 cups all-purpose flour

　　1/2 teaspoon salt

　　1/2 teaspoon granulated sugar

　　1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

　　1/4 cup frozen vegetable shortening, cut into 1/2-inch cubes

　　3 tablespoons ice water, or more as needed

　　1/2 teaspoon apple cider vinegar

　　

for filling

3 1/4 pounds Granny Smith apples, peeled, cored, and sliced 1/4 inch thick

　　2/3 cup granulated sugar

　　2 tablespoons all-purpose flour

　　2 teaspoons ground cinnamon

　　2 tablespoons unsalted butter, melted

　　

for topping

1 cup all-purpose flour

　　1/2 cup granulated sugar

　　1/4 cup (packed) light brown sugar

　　1 1/2 teaspoons ground cinnamon

　　1/2 teaspoon salt

　　6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

　　Vanilla ice cream, for serving

　　

make crust

Step 1

Mix the flour, salt, and sugar in a large bowl. Add the butter and shortening; rub in with your fingertips until coarse meal forms. Mix 3 tablespoons ice water and the vinegar in a small bowl. Drizzle over the flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather the dough into a ball; flatten into a disk. Wrap in plastic; refrigerate 30 minutes.

　　

Step 2

Position a rack in the center of the oven and preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Trim the overhang to 1/2 inch; turn the edge under and crimp decoratively. Refrigerate while preparing the filling and topping.

　　

make filling and topping

Step 3

Mix the filling ingredients in large bowl to coat apples.

　　

Step 4

Blend the flour, sugars, cinnamon, and salt in a processor. Add the chilled butter cubes; using on/off pulses, cut in until the mixture resembles wet sand.

　　

assemble and bake pie

Step 5

Toss the filling to redistribute juices; transfer to the crust, mounding in the center. Pack the topping over and around the apples. Bake the pie on a baking sheet until the topping is golden, about 40 minutes (cover top with foil if browning too quickly).

　　

Step 6

Reduce the oven temperature to 350°F. Bake until the apples in the center are tender when pierced and the filling is bubbling thickly at the edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

　　The Epicurious Cookbook