Snickerdoodle-Crusted Apple Pie

Ingredients

• 1/2 cup sall-purpose flour
• tablespoon swhite sugar, divided
• teaspoon sground cinnamon, divided
• 1/2 teaspoon ssalt
• teaspoon cream of tartar
• 3/4 cup unsalted butter, melted
• tablespoon apple cider vinegar
• tablespoon water
• Granny Smith apples, peeled, cored, and slice d
• 1/2 cup white sugar
• tablespoon sall-purpose flour
• teaspoon ground cinnamon
• 1/4 teaspoon sea salt

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C). Position rack in the bottom third of oven.
2. Whisk 2 ½ cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 ½ teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter; stir until just combined and crumbly.
3. Transfer 1 ¼ cups crust mixture to a separate bowl; add ¼ 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.
4. Pour vinegar and water into 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 sides of a 9 inch 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.
5. Toss apples, ½ cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and ¼ teaspoon sea salt together in a large bowl. Pile into crust; cover with crumb topping.
6. 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). Rotate pie 180 degrees.
7. Continue baking until crust is golden brown, about 50 minutes more, covering crust with aluminum foil or a pie shield halfway through. Cool on a wire rack before slicing, about 1 hour.

Tips

Pie dough and crumb topping can be made and frozen covered for up to 3 months; thaw in refrigerator before using.