Description
A classic Apple Crumble Pie featuring a buttery flaky crust filled with a mix of sweet-tart apples and a spiced crumbly topping with walnuts. This comforting dessert is baked to golden perfection and perfect for gatherings or cozy nights.
Ingredients
Scale
For the crust & filling:
- 1 recipe basic pie dough
- 3 lb. assorted sweet-tart apples (such as Granny Smith or Honeycrisp), cored, peeled, and sliced ½” thick
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 cup packed brown sugar
- 1/4 cup plus 2 tsp. all-purpose flour, plus more for rolling
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg (optional)
- 1/4 tsp. kosher salt
For the crumble topping:
- 1 1/3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/3 cup finely chopped walnuts
- 1 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground allspice (optional)
- 1/2 cup melted butter
Instructions
- Preheat the oven: Preheat your oven to 425ºF and place a baking sheet on the middle rack to heat up. This ensures even cooking and prevents any drips from making a mess.
- Prepare the pie crust: On a lightly floured surface, roll out the basic pie dough into a 12-inch circle. Carefully drape the dough over a 9-inch pie dish and gently press it into place without stretching. Trim the edge to leave a 1-inch overhang, then fold the dough under itself and crimp the edges for a nice finish. Refrigerate the crust for 40 minutes or freeze for 20 minutes to chill and firm up.
- Mix the apple filling: In a large bowl, combine the sliced apples with freshly squeezed lemon juice, brown sugar, flour, cinnamon, nutmeg if using, and kosher salt. Toss everything together until the apples are evenly coated with the mixture.
- Assemble and bake the first stage: Transfer the apple mixture into the chilled pie crust. Place the pie on the preheated baking sheet in the oven and bake for 20 minutes. This helps the crust set and the apples to begin cooking.
- Make the crumble topping: While the pie bakes, prepare the crumble by whisking together the flour, brown sugar, chopped walnuts, salt, cinnamon, and allspice if using in a medium bowl. Stir in the melted butter until the mixture achieves a coarse crumb texture.
- Add topping and bake again: After 20 minutes, remove the pie from the oven and evenly sprinkle the crumble topping over the apples. Reduce the oven temperature to 375ºF and return the pie to the oven. Bake for another 45 to 55 minutes, or until the crumble topping and crust are golden brown. If the crust edges darken too quickly, cover them loosely with foil to prevent burning.
- Cool before serving: Once baked, allow the pie to cool completely at room temperature for at least 3 hours. This rest time helps the filling to set, making slicing easier and flavor fuller.
Notes
- Make sure to chill the crust before baking to prevent shrinking and ensure a flaky texture.
- You can use a mix of sweet and tart apples like Granny Smith, Honeycrisp, or Fuji to balance sweetness and tartness.
- The crumble topping can be modified by replacing walnuts with pecans or almonds if preferred.
- If you want a deeper apple flavor, mix in a teaspoon of vanilla extract into the filling.
- To prevent soggy crust, pre-baking the crust slightly before adding the crumble topping is essential.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat slices gently before serving.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
