Cinnamon Apple Crumble Pie with Brown Sugar Glaze

My oldest Hungry Puppy requested an apple pie, so we decided to make one together.  I love when my Hungry Puppies help out in the kitchen!  It's so fun for them to be hands on and participating in creating the food that we eat, and the math skills!  This pie turned out brilliantly!  I wasn't sure at first, but it is luscious.  I tried a new crust recipe this time and I adore it, so I'll link to the recipe I used, but you can use your favorite or even store bought (no shame, life is busy!).  I almost want to scrape off the apples and just eat the crust.  Almost.  I read an interesting article on apple pie recently that suggested only partially peeling the apples.  By the time they are fully cooked, the skin is so tender anyway that you don't even notice, and save yourself some time and effort.  The apple filling is moist and not overspiced, letting the apple flavor really come through.  The crumble topping provides a wonderful crunchy texture and the glaze caps it off with a burst of brown sugar sweetness.  Original recipe found here.

Cinnamon Apple Crumble Pie with Brown Sugar Glaze

9 inch unbaked pie crust, fitted into a pie plate (I used this one and it was amazing!)

Apple Filling:
3 1/4 pounds (about 6 to 7 large) apples, halfway peeled, cored, and sliced
2/3 cup granulated sugar
3 Tablespoons all purpose flour
2 teaspoons cinnamon
2 Tablespoons melted butter

Crumble Topping:
1 cup all purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
6 Tablespoons cold butter, cut into slices

Brown Sugar Glaze:
2 Tablespoons butter
2 Tablespoons packed brown sugar
1 Tablespoon milk
1/2 teaspoon vanilla extract
1/2 to 3/4 cup powdered sugar

Preheat the oven to 400F.

Place the sliced apples in a large bowl, set aside.  In a small bowl, combine the sugar, flour, and cinnamon.  Sprinkle the mixture over the sliced apples and toss to coat evenly.  Pour the melted butter over the apples, and toss again, to coat.  Set aside.

For the crumble, in a food processor, place the flour, sugar, brown sugar, cinnamon, and salt, and pulse several times until blended.  Scatter the sliced butter over the top and pulse until the mixture resembles sandy crumbs.

Toss the apple mixture one more time, then arrange the apples in the crust.  Sprinkle all of the crumble mixture over the apples, letting it fall between the cracks and gaps in the apples.  Place the pie in the oven and bake for 40 minutes, covering loosely with foil to prevent the top from overbrowning.  Reduce the oven temperature to 350F and bake the pie for an additional 40 to 45 minutes, or until the apples are tender in the center and bubbling at the edges.  Remove the pie from the oven.

For the glaze, place the butter and brown sugar in a small saucepan and bring to a boil, stirring frequently.  Boil for several minutes, then remove from the heat and stir in the milk, followed by the vanilla.  Stir in the powdered sugar (starting with 1/2 cup and adding more as needed to reach your desired consistency) until smooth.  Drizzle the glaze over the warm pie.  Serve warm, or chill and serve cold.  Makes 8 servings.

Enjoy!  -Cardamommy