Description
This classic Apple Crumble Pie features a tender pie crust filled with a spiced apple mixture and topped with a buttery, cinnamon-infused crumble. Perfectly baked to a golden brown, this dessert balances tart and sweet flavors with a delightfully crunchy topping, making it an irresistible treat for any occasion.
Ingredients
Scale
For the Pie Crust:
- 1 pie crust, unbaked
For the Crumble:
- 1¼ cups all-purpose flour (150g)
- ½ cup packed light brown sugar (110g)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled (113g)
For the Filling:
- ¼ cup lemon juice (60ml, about 1 lemon)
- 2½ pounds apples, peeled and sliced (Granny Smith or Honeycrisp preferred) (1.13kg)
- ⅔ cup granulated sugar (133g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup all-purpose flour (40g)
Instructions
- Prepare the Oven and Pie Crust: Preheat the oven to 400°F. Roll out the chilled pie dough into a 12- to 14-inch circle and transfer it to a 9-inch pie dish. Trim the edge to a 1-inch overhang, fold it under, and crimp the edges. Place the crust in the freezer while preparing the filling.
- Make the Crumble Topping: In a small bowl, combine flour, light brown sugar, cinnamon, and salt. Pour in cooled melted butter and mix until large clumps form. If the mixture becomes too warm and clumps into a glob, refrigerate briefly and then break it apart with hands.
- Prepare the Apple Filling: Peel, core, and slice the apples evenly to about ⅛-inch thickness. Toss the slices with lemon juice in a large bowl to prevent browning. Add granulated sugar, flour, cinnamon, and nutmeg; toss until well combined.
- Assemble the Pie: Pour the apple mixture into the frozen pie crust, pressing them down evenly and mounding slightly in the center. Place the pie on a rimmed baking sheet to catch any overflow.
- Bake Initial Phase: Bake the pie at 400°F for 20 minutes to set the crust and start softening the apples.
- Add Crumble and Continue Baking: Reduce the oven temperature to 350°F. Remove the pie and evenly sprinkle the crumble topping over the apples. Continue baking for an additional 1 hour or until the crust is golden brown, the filling is bubbly, and the apples are tender when tested with a skewer. Tent the pie with foil if edges or topping brown too quickly.
- Cool Before Serving: Let the pie cool completely at room temperature for about 4 hours to allow the filling to set before slicing and serving.
Notes
- Use a generous amount of apples; mounding them is encouraged as they will settle during baking.
- Slice apples uniformly (~⅛ inch thick) to ensure even cooking.
- Use cooled melted butter for the crumble topping to create proper texture; refrigerate if mixture gets too warm.
- Place pie on a baking sheet to catch spills and facilitate handling.
- Protect pie edges with foil if they brown too fast during baking.
- Shield the crumble topping with foil if it browns too quickly.
- Baking time varies by pie dish material: metal pans bake faster by 5-10 minutes compared to glass or ceramic.
- Refrigerate the pie before slicing to achieve neat slices; reheat slices individually to enjoy warm with ice cream if desired.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 482
- Sugar: 45g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 31mg
