Best Apple Crumble Pie

Flaky crust, layers of spiced apple slices and a brown sugar crumble topping, this apple crumble pie truly is the very best!

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Prep Time: 3

Cook Time: 50

Total Time: 4

Servings: slices (one 9" pie)

In a small bowl, mix together the vinegar and water. Place in the refrigerator for 10 minutes. The butter should also be cubed and chilling in the refrigerator too.
In a large bowl, stir together the flour, sugar and salt for the pie crust.
Remove the chilled butter and toss it in the flour mixture. Flatten each cube between your fingers and toss to coat with the flour mixture. Continue to massage and roll the butter between your fingers until it’s a coarse mixture with pea-sized to almond-sized pieces throughout.
Add 3 Tablespoons of the vinegar water to the flour mixture and stir with a rubber spatula. Continue to add the vinegar water 1-2 Tablespoons at a time, until the dough is almost entirely hydrated. You may not need to use all the water. When you pinch the dough, it should hold its shape.
Turn the mixture out onto a work surface and pinch the dough together with your hands, gathering any loose bits of flour and pressing it into the dough. If the dough isn't coming together and is too dry, wet your hands with the ice water and work it into the dough to hydrate it a bit more. Work quickly and avoid over mixing.
Divide dough into two equal pieces. Round and flatten each into a disc shape. Wrap each with plastic wrap and chill for at least two hours before rolling out.

Peel, core and slice the apples into 1/4-inch-thick slices. In a medium bowl, toss the apples with the sugars, cinnamon, nutmeg, cloves, cornstarch and lemon juice.
Melt the butter in a large pot on medium low heat. Add the apples and frequently stir. Cook for 5 minutes, just to soften the apples slightly. You're not completely cooking the apples - you just want to get them a bit tender to give them a head start. Remove from heat and set aside.

In a medium bowl, stir together the flour, sugars, and cinnamon for the crumb topping. Add the melted butter and stir to combine. Break the mixture up with a fork to create a crumbly texture. Set aside.

Roll out dough for pie crust on a floured surface. Roll to a 12-inch circle. Place in a 9-inch pie pan. Fold the extra dough underneath the edges, to line them up with the pie pan. Flute the edges of the crust by pinching with fingers or crimp with a fork.
Add the apple pie filling. Top the filling with ALL the crumb topping. Brush the edges of the pie crust with the egg wash. Place the pie in the refrigerator while you preheat the oven.

Preheat oven to 375°F. Bake for 45 to 55 minutes. Check the pie around 25 minutes into the bake. If the crust or topping are getting too brown, lightly cover with aluminum foil. The pie is done when the apple pie filling is bubbling, the apples are tender when pierced with a knife, and the internal temperature reaches 200°F.
Let the apple crumble pie cool for at least two hours before slicing. This will allow the juices to thicken up and make slicing and serving easier. Store the leftover pie, covered, in the refrigerator, for up to 4 days.

See also my Homemade Flaky Pie Crust recipe for a perfect pie crust and tips on how to roll it out.
Freezing option: I would suggest freezing the apple pie before baking it. Freezing it after being baked could result in a very soggy crust. To freeze a fruit pie before baking, place the pie into the freezer without covering it. Once frozen, cover it twice in plastic wrap and then follow up with aluminum foil. Store it in the freezer for no more than two months. When you're ready to bake, remove the wrappings, brush the crust with egg wash, and bake as directed in the recipe - no need to thaw it first. However, you will need to add about 15-20 minutes additional bake time. Be sure to cover with foil or a pie shield if the crust is browning too much.
Which pie pan to use: In general, metal pie pans will retain heat the best, producing a golden, evenly baked bottom crust. A glass pan takes a bit longer to heat up than a metal pan, but is good as maintaining heat. It's also a great option if you want to check to see if your bottom crust is done. Ceramic pie pans are popular because they're usually the prettiest ones, and oftentimes are handed down through the family. They take the longest out of the three to heat up, so adjust your recipes accordingly. You may need to add 5 minutes or so to the bake time.