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Apple Crumb Pie
This recipe for cinnamon apple pie recipe with crumb topping has an easy bottom crust, lots of warmly spiced fruit, and a buttery nut-free streusel.
👥 8 Servings🔥 Cook: 30 min👤 Jeanne Thiel Kelley📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●food processor
- ●baking sheet
📝 Preparation Steps
1
CRUST
2
Mix 1⅓ cups (167 g) all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. granulated sugar in large bowl. Add ¼ cup (½ stick) chilled unsalted butter, cut into ½” cubes and ¼ cup vegetable shortening, cut into ½” cubes and frozen; rub in with fingertips until coarse meal forms. Mix 3 Tbsp. ice-cold water and ½ tsp. apple cider vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by the teaspoonful if pie dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate ⏱️ 30 minutes.
⅓ cups (167 g) all-purpose flour plus more for surface1(125 g) all-purpose flour1 cup
3
Position rack in center of oven; preheat oven to 400°. Roll out dough on lightly floured surface to 12” round. Transfer to 9”-diameter glass pie dish. Trim overhang to ½“; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
4
APPLE FILLING
5
Gently toss 3¼ lb. Granny Smith apples, peeled, cored, sliced ¼” thick, ⅔ cup granulated sugar, 2 Tbsp. all-purpose flour, 2 tsp. ground cinnamon, and 2 Tbsp. unsalted butter, melted, in large bowl to coat apples. Set aside at room temperature.
. (or more) ice water3 Tbsp¼ lb. Granny Smith apples, peeled, cored, sliced ¼” thick3(125 g) all-purpose flour1 cup. all-purpose flour2 Tbsp. ground cinnamon2 tsp½ tsp. ground cinnamon1. unsalted butter, melted2 Tbsp
6
CRUMB TOPPING AND ASSEMBLY
7
Pulse 1 cup (125 g) all-purpose flour, ½ cup (100 g) granulated sugar, ¼ cup (packed; 50 g) golden brown sugar, 1½ tsp. ground cinnamon, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in food processor to blend. Add 6 Tbsp. chilled unsalted butter, cut into ½” cubes and pulse until until mixture resembles wet sand.
. (or more) ice water3 Tbsp. ground cinnamon2 tsp(125 g) all-purpose flour1 cup½ tsp. ground cinnamon1. chilled unsalted butter, cut into ½” cubes6 Tbsp
8
Toss apple pie filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around filling. Bake pie on baking sheet until topping is golden, about ⏱️ 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°. Bake until apples in center are tender when pierced and apple filling is bubbling thickly at edges, about ⏱️ 45 minutes longer. Cool until warm, about ⏱️ 1 hour. Serve with vanilla ice cream (if using). Do Ahead: Apple crumb pie can be made up to 3 days in advance; wrap tightly in plastic wrap and refrigerate (or freeze for up to 3 months). Editor’s note: This recipe was first printed in September 2009. Looking for more pie recipes? We’ve got you covered with pecan pie, a deep dish apple pie, and fruit pies like blueberry and a crunchy guava and goat cheese number.
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