Cinnamon Sticks at the Market, Fort De France, Martinique, Lesser Antilles
Cinnamon Sticks at the Market, Fort De France, Martinique,
Lesser Antilles
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Levy, Yadid
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Gigi's Cinnamon Crunch Apple Pie



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Mcintosh Apples in a White Bowl, 1981
Mcintosh Apples in a White Bowl, 1981
Art Print

Manville, Elsie
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Gigi’s Cinnamon Crunch Apple Pie

1 3/4 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons butter
1/4 cup apple juice or cider

8 McIntosh apples, peeled,
cored and sliced
1 2/3 cups sour cream
1 cup sugar
1/3 cup flour
1 egg
2 teaspoons vanilla
1/2 teaspoon salt

1 cup chopped walnuts
1/2 cup flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tablespoon ground cinnamon
Pinch of salt
1/2 cup (1 stick) butter at room temperature

Crust:  Combine flour, sugar, cinnamon and salt in a medium bowl. Cut
in butter using a pastry blender or two knives. Add apple juice or cider
and toss gently with a fork until the mixture is evenly moistened. Gather
dough gently into a ball. Transfer to lightly floured board and roll into a
circle slightly larger than a deep 10-inch pie plate. Ease pastry into pie
plate and flute a high edge. Set aside.
  Preheat oven to 450 degrees F. Combine apples, sour cream,
sugar, flour, egg, vanilla and salt in a large bowl and mix well. Spoon
into crust. Bake 10 minutes. Reduce oven temperature to 350 degrees
F. and continue baking until filling is slightly puffed and golden brown,
about 40 minutes.
  Meanwhile combine walnuts, flour, brown sugar, granulated
sugar, cinnamon and salt in a medium bowl and mix well. Blend in butter
until mixture is crumbly. Spoon over pie and bake 15 minutes longer.

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