Snickerdoodle-Crusted Apple Pie

Ingredients Crust and Crumb Topping: 2 ½ cups all-purpose flour 6 tablespoons white sugar, divided 2 teaspoons ground cinnamon, divided

1 ½ teaspoons salt 1 teaspoon cream of tartar ¾ cup unsalted butter, melted 1 tablespoon apple cider vinegar 1 tablespoon water

Filling: 5 peeled, cored, sliced Granny Smith apples ½ cup white sugar 3 Tbsp all-purpose flour 1 tsp ground cinnamon 1/4 tsp sea salt

Directions Set rack in bottom third of oven and preheat to 425 degrees F (220 degrees C).

Mix 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large dish. Glaze with butter. Just mix crust till crumbly.

In a separate bowl, mix 1 1/4 cups crust mixture with 1/4 cup sugar and 1 teaspoon cinnamon. Knead with hands until well incorporated but crumbly. Wrap crumb topping in plastic and freeze till needed.

Add vinegar and water to the crust mixture. Mix to make dough; knead on a lightly floured surface until smooth. Make the bottom crust by pressing dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup.  

In a large bowl, mix apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt. Cover the bottom crust with crumb topping.

Bake for 20 minutes on the bottom shelf of the preheated oven until lightly browned.

Lower oven temperature to 350°F (174°C). Turn pie and bake until crust is golden brown, about 50 minutes, covered with aluminum foil or a pie shield halfway through. Cool 1 hour on a wire rack before slicing.