American Cinnamon Apple Crumble Pie

Ingredients for 1 servings:

• 170 g flour
• ½ tsp salt
• ½ tsp white sugar
• 55 g butter, cold, in pieces
• 50 g fat (frying fat), cold, in pieces
• 3 tbsp water (ice water), maybe a little more
• ½ tsp apple cider vinegar
• Flour for the work surface
• 1 ½ kg apples (Granny Smith)
• 130 g white sugar
• 2 tbsp flour
• 2 tsp cinnamon powder
• ½ tsp nutmeg
• ½ tsp allspice, ground
• 2 tbsp butter, melted
• 128 g flour
• 100 g white sugar
• 55 g brown sugar
• 1 ½ tsp cinnamon powder
• ½ tsp salt
• 6 tbsp butter, cold, cut into 1 cm pieces
• e.g. ice cream (vanilla ice cream)
• possibly whipped cream

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 4 hours 5 minutes

for a pie or flat, round casserole dish or a springform pan, each with a diameter of 24 cm

For the pie crust, combine flour, salt, and sugar in a large bowl. Add butter and cooking oil. Roughly mix the ingredients with your fingertips. Combine the 3 tablespoons of ice water with the apple cider vinegar in a small bowl and pour over the flour mixture. Roughly mix the dough with a fork, adding a little more ice water if the dough is too dry. Quickly form the dough into a ball, then flatten it, wrap it in plastic wrap, and refrigerate it for 30 minutes. Place a baking sheet on a rack in the center of the oven and preheat the oven to 200°C (bottom heat if possible, otherwise top/bottom heat). Remove the dough from the refrigerator and roll it out on a floured surface into a 30 cm circle. Place the dough in the dish. Tuck the overhanging dough ends under the edge of the dough and indent the resulting thicker edge with your fingers. Refrigerate the dish while you prepare the filling. For the filling, peel, quarter, core, and slice the apples 1 cm thick, and place them in a large bowl. Add the white sugar, flour, cinnamon, nutmeg, allspice, and melted butter, and mix with the apples. For the crumble, combine the flour, both sugars, cinnamon, and salt in a blender. Add the cold butter pieces and blend the entire mixture in bursts until the mixture resembles wet sand. Assemble the pie. Stir the filling, then pour it into the dish, onto the center of the pastry. Spread the crumble over and around the apples. Place the dish on the baking sheet in the oven. Bake the pie for 40 minutes (if the top browns too quickly, cover with aluminum foil). Then reduce the temperature to 175°C and bake for a further 45 minutes; the apples should be soft and the filling should be bubbling. Remove the pie from the oven and let it cool for about 1 hour. Serve the pie warm with vanilla ice cream and whipped cream, if desired.