Apple Crumble Pie
User Reviews
5
Apple Crumble Pie
Description
The Apple Crumble Pie starts with a chilled pie crust rolled out and fitted into a dish, providing a sturdy base. The filling consists of peeled, cored, and evenly sliced apples like Granny Smith or Honeycrisp tossed with lemon juice to prevent browning, sugar for sweetness, flour for thickening, and warm spices cinnamon and nutmeg to enhance flavor. The apples are mounded slightly in the crust to account for shrinkage during baking.
The crumble topping is made by combining flour, brown sugar, cinnamon, salt, and melted but cooled butter to form chunky crumbs. Baking the pie initially at a higher temperature starts the cooking of the filling and crust and is followed by lowering the temperature to ensure the crumble remains golden without burning. A baking sheet underneath catches any filling overflow.
The result is tender apples that hold their shape beneath a sweet, cinnamon-spiced crumb topping and buttery crust. The pie benefits from cooling before slicing to set the filling and serve neat slices. Baking conditions such as pie dish material can affect timing, while edge shielding with foil preserves crust color. This dessert pairs well with vanilla ice cream or whipped cream for added richness.
Use evenly sliced apples about ⅛ inch thick for uniform baking. Allowing the melted butter to cool before mixing prevents overly dense topping. Refrigerate the pie before slicing for clean pieces, and loosely tent the topping with foil if it browns too quickly during baking.
Ingredients
- 1 pie crust unbaked
For the Crumble:
- 1¼ cups all-purpose flour (150g)
- ½ cup light brown sugar 110g, packed
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter melted and cooled (113g, unsalted
For the Filling:
- ¼ cup lemon juice (60ml, about 1 lemon)
- 2½ pounds apple I like Granny Smith or Honeycrisp) (1.13kg
- ⅔ cup granulated sugar (133g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup all-purpose flour (40g)
Instructions
- Preheat the oven to 400°F.
For the Crust:
- Roll out your chilled pie dough into a 12- to 14-inch circle. Transfer the dough to a 9-inch pie dish. Trim the edge of the dough to a 1-inch overhang, then fold the excess under and crimp the edge. Freeze while you make the filling.
For the Crumble:
- Combine the flour, sugar, cinnamon, and salt in a small mixing bowl. Pour in the melted butter then mix until large clumps form. (If the butter is too warm the mixture will form a glob instead of crumbles. Just pop in the fridge to chill a few minutes if needed and then break it up with your hands.)
For the Filling:
- Peel, core, and slice your apples, then toss with the lemon juice in a large mixing bowl. Add the sugar, flour, cinnamon, and nutmeg then toss to combine evenly. Pour the apples into the frozen pie crust, pressing them down into the crust and mounds them slightly in the center. Place the pie on a rimmed baking sheet.
- Bake for 20 Minutes. Reduce the oven temperature to 350°F.
- Remove the pie and sprinkle the crumble topping over the apples. Continue baking for 1 hour minutes or until the crust is golden brown, the filling is bubbly, and the apples are soft when a skewer is poked in the center. Tent the pie or crust with foil at any point if it appears to be browning too quickly. Let the pie cool completely at room temperature, about 4 hours, before slicing.
Notes
- Slice apples evenly into approximately ⅛-inch-thick pieces to ensure they cook uniformly without becoming mushy.
- Allow melted butter for the crumble topping to cool before mixing to avoid dissolving the sugar and forming a solid blob.
- Place the pie dish on a rimmed baking sheet while baking to catch any juices that bubble over.
- Shield the crust edges and crumble topping with foil if they brown too fast during baking.
- Chill the pie before slicing for neat, clean slices; reheat individual slices if you prefer them warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 240mg | 10% |
| Potassium | 230mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 45g | 90% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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