Apple Crumble Pie Recipe: The Way Apple Pie is Meant to Be
I’ll preface this potentially inflammatory post by saying this; I think every kind of pie is pretty great. No matter the filling, no matter the type of crust, pie is a wonderful dish to be treasured. But is all pie equal?
In the Midwest, apple pie rules the roost. And, as any discerning apple pie enthusiast will tell you, apple pie with a crumble topping is the zenith of apple pie creation. As with creating any special dish, of course, the devil is in the details. That’s why this apple crumble pie recipe from The Recipe Rebel is one I can so thoroughly recommend. From tips on how to properly prepare the pie crust to how to deliver that exquisite texture in your apples, this apple pie recipe will help you knock your next apple pie out of the park!
- 1 1/4 cups all-purpose flour (163g)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup butter cold cut into cubes
- 1/4 cup cold water
- 6 Granny Smith or baking apples 3lbs, peeled and sliced
- 1/2 cup granulated sugar (100g)
- 3 tablespoons all purpose flour (25g)
- 1/2 teaspoon apple pie spice or cinnamon
- 3/4 cup rolled or large flake oats (55g)
- 1/4 cup all purpose flour (33g)
- 1/4 cup brown sugar (45g) packed
- 1/4 cup cold butter cut into cubes
- Add flour, salt and sugar to a food processor. Pulse to combine.
- Add butter cubes, and pulse until the largest pieces of butter are about the size of a pea.
- Add the cold water, and pulse until the dough comes together. It should not be wet or sticky.
- Shape into a disc, wrap in plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to several days).
- When ready to prepare your pie, roll out dough on a lightly floured surface, roughly two inches larger than the pie you are using. Trim and crimp as desired and refrigerate until ready to fill.
- Combine apple slices, sugar, flour, and apple pie spice in a medium bowl.
- Spread into prepared pie crust.
- In a medium bowl, combine oats, flour and brown sugar.
- Add butter cubes and use a pastry cutter or fork to cut in butter until mixture resembles oatmeal cookie dough — it should stick together when you press it.
- Crumble over apples in pie crust.
- Bake at 375 degrees F for 30 minutes or until crust and topping is golden. Cover with foil and continue baking for 40-50 more minutes, until apples are juicy and bubbling at the edges.
- Let cool for 1-2 hours before slicing. Refrigerate leftovers up to 3-4 days.
Be sure to follow Max’s on Facebook, Instagram, and Pinterest for more of the best sweet and savory recipes from cooks from across the web! You can also subscribe to The Recipe Rebel’s newsletters to get an eclectic mix of recipes delivered right to your inbox.
Share on Facebook