Apple Crumble Pie
Apple Crumble Pie is a delicious dessert featuring fresh apples and a buttery crumb topping.The filling combines apples, cinnamon, brown sugar, nutmeg, and vanilla.A flaky homemade pie crust provides a delicious base.The crumble topping becomes golden, sweet, and crunchy during baking.It is perfect for Thanksgiving, Christmas, and family gatherings.Serve warm with vanilla ice cream or whipped cream for a delicious treat.
Ingredients
For the Pie Crust
- 1¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3–5 tablespoons ice-cold water
For the Apple Filling
- 6 medium apples, peeled, cored, and thinly sliced
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- 1 tablespoon cornstarch (optional)
For the Crumble Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup cold unsalted butter, cubed
- ¼ cup rolled oats
- ¼ cup chopped pecans or walnuts (optional)
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add the cold cubed butter and mix using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. Shape it into a flat disc, wrap it in plastic wrap, and refrigerate for approximately 30 minutes.
- Peel, core, and thinly slice the apples. Place them in a large mixing bowl and add granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, vanilla extract, and flour.Toss gently until all the apple slices are evenly coated. Allow the mixture to rest for approximately 10–15 minutes so the flavors combine.
- In a separate bowl, combine all-purpose flour, brown sugar, granulated sugar, cinnamon, rolled oats, and salt.Add the cold cubed butter and rub it into the dry ingredients using your fingertips or a pastry cutter. Continue mixing until coarse, uneven crumbs form.If desired, add chopped pecans or walnuts for extra crunch. Refrigerate the crumble mixture while preparing the pie.
- Preheat the oven to 375°F (190°C).Lightly grease a 9-inch pie dish. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a circle large enough to cover the dish.Carefully transfer the dough into the pie dish and gently press it against the bottom and sides. Trim any excess dough around the edges.
- Transfer the prepared apple mixture into the pie crust. Arrange the slices evenly to create a balanced filling.Spread the apples gently and drizzle the melted butter over the top. Avoid adding excessive liquid released by the apples.
- Remove the chilled crumble mixture from the refrigerator.Sprinkle the mixture evenly over the apple filling, covering the entire surface. Leave some larger crumbs to create a delicious crunchy texture after baking.
- Place the pie on a baking sheet and transfer it to the preheated oven.Bake for approximately 50–60 minutes, or until the crumble topping becomes golden brown and the apple filling starts bubbling around the edges.If the topping becomes too dark before the apples are tender, cover the pie loosely with aluminum foil during the remaining baking time.
- Insert a small knife through the crumble topping into the apple filling. The apples should feel tender but should not become completely mushy.The filling should be bubbling, and the topping should look golden and crisp.
- Remove the pie from the oven and place it on a cooling rack.Allow it to cool for at least 1–2 hours. This helps the filling thicken and makes the pie easier to slice.
- Cut the cooled pie into equal slices using a sharp knife.Serve slightly warm with a scoop of vanilla ice cream, freshly whipped cream, caramel sauce, or a light dusting of powdered sugar
Notes
- Apple Selection: Granny Smith, Honeycrisp, Fuji, and Braeburn apples work wonderfully because they maintain their shape during baking.
- Cold Butter: Use cold butter for both the pastry and crumble topping to achieve the best texture.
- Even Slicing: Slice the apples evenly so they cook consistently.
- Crumble Texture: Mix the butter into the dry ingredients until coarse crumbs form rather than creating a smooth dough.
- Filling Consistency: Flour or cornstarch helps absorb excess moisture from the apples.
- Extra Crunch: Rolled oats, pecans, or walnuts add a delicious crunchy texture.
- Baking Protection: Cover the topping loosely with foil if it browns too quickly.
- Cooling Time: Allow the pie to cool before slicing so the filling can set properly.