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Apple Crumble Pie

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Flaky crust, layers of spiced apple slices and a brown sugar crumble topping, this dessert hits all the points of a perfect apple pie!

  • Author: thatbreadlady
  • Prep Time: 3 hours
  • Cook Time: 1 hour 5 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: one 9" pie 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • prepared and chilled dough for one 9 inch pie crust
  • 1 egg for egg wash for the crust

Pie Filling:

  • 5–6 medium apples. I prefer Granny Smith
  • 3 Tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 Tablespoon cornstarch
  • 2 teaspoons lemon juice

Crumble Topping:

  • 1 cup all purpose flour
  • 1/3 cup packed brown sugar
  • 3 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

 

Instructions

  1. Prepare my Homemade Flaky Pie Crust dough at least two hours in advance. Keep chilled in the refrigerator until ready to assemble pie.
  2. Preheat oven to 375°F.
  3. Make the pie filling. Peel, core and slice the apples into 1/4 inch thick slices. In a medium bowl, toss the apples with the sugar, cinnamon, nutmeg, cloves, cornstarch and lemon juice. 
  4. Melt the butter in a large pot on medium low heat. Add the apples and frequently stir. Only cook for 3-5 minutes, just to soften the apples slightly. You’re not completely cooking the apples here. You just want to get them a bit tender to give them a head start before baking in the oven. Remove from heat and set aside.
  5. Prepare the Crumble topping. In a medium bowl, stir all ingredients together with a spatula. Finish incorporating with your fingers, breaking up any large pieces. Set aside.
  6. Roll out dough for pie crust on a floured surface. Roll from the center out. Turn a quarter turn and roll out a bit more. Turn a quarter turn again and repeat until your dough is about 12 inches in diameter. Place in pie pan and smooth out the dough to eliminate any air pockets. Trim off extra dough, leaving a one inch border. Flute edges of the crust by pinching with fingers or crimp with a fork. 
  7. Fill with apple pie filling.
  8. Top the filling with ALL of the crumb topping.
  9. Whisk egg with 2 Tablespoons of water and brush onto the pie crust.
  10. Bake for 55-60 minutes. Check half way through. If the crust or topping are getting too brown, lightly cover with aluminum foil. 
  11. Let cool for two hours before slicing. This will allow the juices to thicken up and make slicing easier.

Notes

  • See my Homemade Flaky Pie Crust recipe for a perfect pie crust and tips on how to roll it out. 
  • Do not remove the dough from the refrigerator until you are ready to assemble and bake your pie. Baking the pie when the dough is cold will give you a flakier crust!
  • For Hand Pies, roll out dough as usual, cut out 4 inch round circles. Place cutouts on silicone mat on baking sheet. Place one spoonful of fruit in the center, leaving a clean edge. Top with another 4 inch round circle of dough. Seal and crimp edges with a fork. Cut vents in the top layer of dough with a knife. Brush with egg wash. Reduce bake time to 28-32 minutes, or until golden. 

Find it online: https://thatbreadlady.com/apple-crumble-pie/