Recipes / By

apple crumble pie

Ingredients:

Crust

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold butter
  • 4-6 tablespoons ice water

Filling

  • 5-1/2 to 6 cups apple chunks (around 5 large apples or 6 medium apples, preferably tart and solid ones like granny smith or fuji)
  • 1/2 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1 teaspoon vanilla
  • 1/2-1 tablespoon lemon juice

Crumble Topping

  • 1 1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted

 

Procedure:

  1. In a bowl, mix together with your fingers or with a fork, the crust ingredients – flour, sugar, salt, and cold butter chunks.
  2. Run through your fingers or mash with fork until the butter chunks and flour become a coarse meal with pea sized chunks in it.
  3. Begin adding the ice water 1 tablespoon at a time, until you get a dough-like consistency, holds together but is not tacky.
  4. Form the dough into a ball after kneading for it to come together. Put this in plastic wrap and chill in the fridge for an hour or so.
  5. Preheat your home or bakery oven to 425 degrees at this point.
  6. Prepare your dry filling ingredients and place in a large bowl.
  7. Next, peel and roughly chop up your chosen apples into chunks. If you want uniformity in your slices, you can slice your apples in even wedges. Transfer sliced or chopped apple into a large bowl, then add in your filling dry ingredients. Mix well until apples are coated.
  8. Add the vanilla and lemon juice last, mixing carefully to not crush the apples, and to evenly coat the fruit. Set aside.
  9. Next, roll out the dough to fit a pie dish. For easy rolling, place dough in between two sheets of plastic wrap or wax paper and roll out to desired diameter. Remove top sheet, place pie dish inverted onto the exposed, rolled out dough, then invert all right side up. Remove the remaining sheet, and let the dough settle properly into the dish. Trim or flute edges according to your needs.
  10. Place a sheet of wax paper in the crust filled with dry, raw kidney beans, and blind bake for 10 minutes.
  11. Remove the pre-baked pie and let cool slightly, after removing the wax paper and beans. Fill with the apple filling. Set aside.
  12. In another bowl, mix the crumble topping, except for the butter. Add melted butter and mix with a fork to create a crumbly, coarse grain. Sprinkle this evenly on top of your prepared pie.
  13. Cover your pie loosely with some tin foil and bake in your preheated oven at 425 degrees for 15 to 20 minutes. Afterwards, reduce oven heat down to 375 and continue baking your apple crumble pie for another 30 to 35 minutes. Cool and enjoy. Serve with whipped cream or ala mode.