Snickerdoodle-Crusted Apple Pie

1. Preheat the oven to 425 degrees F (220 degrees C). Position rack in the bottom third of oven.

2. Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter; stir until just combined and crumbly.

3. Transfer 1 1/4 cups crust mixture to a separate bowl; add 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.

4. Pour vinegar and water into the remaining crust mixture; mix to form a dough. Transfer to a lightly floured work surface; knead until smooth. Press dough into the bottom and up sides of a pie plate using a flat-bottomed measuring cup to smooth the bottom crust; crimp edges with a lightly floured fork. Freeze until ready to use.

5. Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and 1/4 teaspoon sea salt together in a large bowl. Pile into crust; cover with crumb topping.

6. Bake on the bottom rack in the preheated oven until lightly browned, about 20 minutes. Reduce oven temperature to 350 degrees F (174 degrees C). Rotate pie 180 degrees.

7. Continue baking until crust is golden brown, about 50 minutes more, covering crust with aluminum foil or a pie shield halfway through. Cool on a wire rack before slicing, about 1 hour.

Cook's Note:

Pie dough and crumb topping can be made and frozen covered for up to 3 months; thaw in refrigerator before using.