Apple pie - or - apple crumble? If you can't decide what to make; give this recipe a try.
For the Crust:
2½ cups (675 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1 tsp (5 g) salt
1 cup (250 mL) unsalted butter, Cubed & Frozen
½ – ¾ cup (125 – 175 mL) ice water
1 (9½ inch) deep dish pie crust
5 cups (1.25 L) apples - peeled, cored and sliced
½ cup (125 mL) granulated sugar
¾ tsp (3 mL) ground cinnamon
1 Tbsp (15 mL) instant tapioca
⅓ cup (75 mL) granulated sugar
¾ cup (175 mL) all-purpose flour
6 Tbsp (90 mL)frozen cubed butter
Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.
Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.
Preheat oven to 400ºF (200ºC.)
Mix together ½ cup sugar, cinnamon, and tapioca. Mix this into the apples.
In a food processor pulse: ⅓ cup sugar, flour, and frozen butter until crumbly.
Pour apples into pie shell, and sprinkle crumble mixture over top.
Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.