My pie didn't out like a pie, more like a cobbler. This was by the best apple crumble I ever had. I cut down a little on the sugar mixed in with the apples because I knew I would want to be able to taste the apples without so much sugar. I liked the way the apples turned out the best. I used 6 medium sized semi tart apples, Lady Alice and Pink Lady, and that seemed like a good amount. Yes, I thought the amount of apples by pound sounded like a lot. If I make this again I will cut down by about 30 to 50 percent. I used a premade crust so can't comment on the crust. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Toss filling to redistribute juices transfer to crust, mounding in center. Add chilled butter cubes using on/off turns, cut in until mixture resembles wet sand. Mix all ingredients in large bowl to coat apples.īlend first 5 ingredients in processor. Refrigerate while preparing filling and topping. Trim overhang to 1/2 inch turn edge under and crimp decoratively. Transfer to 9-inch-diameter glass pie dish. Roll out dough on lightly floured surface to 12-inch round. Position rack in center of oven and preheat to 400☏. Gather dough into ball flatten into disk.
Drizzle over flour mixture stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Add butter and shortening rub in with fingertips until coarse meal forms. Step 7 Let cool to room temperature, at least 3 hours, before slicing and serving.Mix flour, salt, and sugar in large bowl.
(If crust begins to look dark, cover with foil.) Reduce heat to 375º, return to oven, and bake until top and crust are golden, 45 to 55 minutes more.
Step 6 After pie has baked for 20 minutes, remove from oven and top with crumble mixture. Stir in butter until mixture resembles coarse crumbs. Step 5 Meanwhile, make crumble topping: in a medium bowl, whisk together flour, sugar, walnuts, salt, cinnamon, and allspice if using. Transfer pie to preheated baking sheet and bake 20 minutes. Step 4 Transfer apples to chilled crust. Step 3 Meanwhile, combine apples, lemon juice, sugar, flour, cinnamon, nutmeg if using, and salt in a large bowl and toss to combine. Refrigerate 40 minutes or freeze 20 minutes. Trim edge to a 1” overhang, then tuck dough under itself and crimp edges. Drape over a 9" pie dish and gently press to fit (don’t stretch). Step 2 On a lightly floured surface, roll out dough into a 12” circle. Step 1 Preheat oven to 425º with a baking sheet on the middle rack. Made this? Let us know how it went in the comment section below!Įditor's note: The introduction to this recipe was updated on Augto include more information and a video. Another pro-tip: Make sure to allow your pie to cool completely before slicing so the juices in the filling have a chance to set and get you a picture-perfect slice on every plate! To really seal the deal, we recommend serving with a scoop of ice cream or homemade whipped cream. If your crumble begins to toast too much before the rest of the pie is ready, cover and tent with a piece of foil to prevent a burnt topping. This last feature of doneness is a good reason to always place your pie dish on a sheet tray, so that any spillage will not hit your oven floor and burn. If you're unsure of when to pull the pie, know that when it's cooked all the way through, the edges should be thoroughly golden, and the apple juices should be thick and bubbling out from underneath the crumble, spilling a bit out of the pie. The crumble also contains your staples of flour, sugar, salt, and butter, but we spike it with some allspice alongside cinnamon for an ultra-warming flavor. If you're a fan of textures in every bite, this is the pie for you: finely chopped walnuts add a toasty richness to the topping, but other nuts like almonds, pecans, or hazelnuts would be delicious in their place. Can't decide between a classic apple pie and a crispy-topped apple crumble? We have good news-this hybrid of the two desserts is just as good as it sounds! While similar to Dutch apple pie, apple crumble pie does not contain oats in the topping.
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