Apple Crumble Pie
A classic dessert with a buttery crumble topping, perfect for fall baking.
Equipment
- 9-inch pie plate
- Rimmed baking sheet
- Plastic wrap
Ingredients
For Pastry
- 1.5 cups all-purpose flour 180 grams
- 0.5 teaspoon coarse kosher salt 2 grams
- 8 tablespoons unsalted butter 110 grams, chilled and cut into 1" pieces
- 1 tablespoon apple cider vinegar 15 grams
- 0.25 cup ice water 60 grams, more as needed
For Apple Filling
- 3.5 lbs baking apples about 6-8, peeled, cored and thinly sliced
- 1 tablespoon lemon juice about half a lemon
- 3 tablespoons cornstarch or 4 tablespoons all-purpose flour
- 0.33 cup light brown sugar 70 grams, packed
- 0.25 cup granulated sugar 50 grams
- 0.5 teaspoon coarse kosher salt 2 grams
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
Crumble Topping
- 8 tablespoons unsalted butter 110 grams
- 1 cup all-purpose flour 120 grams
- 1 cup old fashioned rolled oats 80 grams
- 0.25 cup granulated sugar 50 grams
- 0.25 cup packed brown sugar 55 grams
- 0.5 teaspoon ground cinnamon
- 1 pinch salt
Instructions
- In a large bowl, whisk together the flour and salt for the pastry.
- Toss in the butter and coat with flour. Using your fingers, work the butter into the flour until most of it looks shaggy, with some larger pieces remaining.
- Add the vinegar to the ice water, then drip in ¾ of it into the flour mixture. Toss together with your fingers until the dough is well hydrated and easily squeezes together. Add more water as needed.
- Bring the dough together into a cohesive mass. Wrap tightly in plastic wrap and roll out until it stretches to the edges of the wrap. Refrigerate for at least 2 hours, preferably overnight.
- Roll out the pie dough to an 11-inch circle. Fit into a 9-inch pie plate, crimping the edges as desired. Chill until ready to use.
- Preheat the oven to 425ºF with a rack on the second to lowest level.
- For the apple filling, combine sliced apples and lemon juice in a large bowl. Add cornstarch, sugars, salt, cinnamon, nutmeg, and vanilla. Mix and let sit for at least 20 minutes.
- For the crumble, melt butter in a medium pot. Turn off heat and add flour, oats, sugars, cinnamon, and salt. Mix well.
- Layer the macerated apples tightly in the pie crust, pouring any remaining juices over them. Sprinkle the crumble mixture on top.
- Bake on a rimmed baking sheet for 15 minutes. Lower temperature to 400ºF and bake for 45-55 minutes, until filling bubbles and reaches above 200ºF internally. Cover loosely with foil if browning too quickly.
- Cool on a wire rack for at least 4 hours, preferably overnight. Serve at room temperature.
Notes
For best results, let the pie cool completely before slicing. This ensures the filling sets properly.