Apple Pie with Crumble Topping
Indulge in the warm, comforting flavors two classic desserts baked perfectly into one! This Apple Pie with Crumble Topping is made with a buttery cinnamon flaky crust, perfectly spiced tender apples and a buttery golden crumble topping.
Servings: 8 servings
Ingredients
Pie Crust:
- 1 1/4 cup all purpose flour, 150g, cold (see note)
- 4 tbsp unsalted butter, 28g, cold and cubed
- 1/3 cup shortening, 65g, cold
- 1 tsp salt
- 1 tsp white sugar, 5g
- 1/2 tsp cinnamon
- 1/4 cup cold water, 60ml (see note)
Pie Filling:
- 6-8 honey crisp or gala apples, peeled and thinly sliced (see note)
- 1/4 cup light brown sugar 54g
- 1/4 cup granulated white sugar 50g
- 1/4 cup all purpose flour 30g
- 1 tsp vanilla extract
- 1/2 tbsp lemon juice, 7ml
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Crumble Topping:
- 1 1/4 cup all purpose flour, 150g, spooned and leveled
- 3/4 cup light or dark brown sugar, 165g, packed
- 1/2 cup unsalted butter, 113g, melted and slightly cooled
- 1 tsp cinnamon
Instructions
Pie Crust:
- Place the flour, salt, white sugar, and cinnamon in a large bowl and mix until combined. Add the cubed unsalted butter and shorting. Using either a pastry cutter or a fork, cut the butter and shortening into dry ingredients until you have small pea size pieces. You don't want to completely break up the butter and shortening so some bigger pieces behind are okay.
- Add the 1/4 cup of cold water into the mixture. Use a spoon or a spatula to combined the ingredients together. If there are still dry pieces in the dough, add more cold water 1 teaspoon at a time.
- Once dough is mostly combined, lightly flour your hands and work the dough together in the bowl until you have a nice round ball. Lay a piece of cling wrap on the counter and transfer your pie dough onto the cling wrap and gently press down to form a small disk. Wrap completely. Place in fridge for at least two hours or up to 5 days.
Crumble Topping:
- In a microwave safe dish, melt unsalted butter in microwave until just melted. Set aside and allow it to slightly cool.
- In a medium bowl, combined the all purpose flour, brown sugar, and cinnamon. Pour the melted and slightly cooled butter and stir using a spatula or spoon. The topping should be thick and crumbly with, if the mixture appeals to be a little "wet", add in an extra tablespoon for all purpose flour. Set aside.
Pie Filling:
- In a large bowl using a mixing spoon or a spatula, stir together ALL the ingredients and gently toss until evenly coated. Set aside while the oven continues to preheat to let the juices to start forming.
Assemble the Pie:
- Once the oven is preheated to 450℉, remove your pie dough from the refrigerator. Lightly flour your surface and roll out the pie crust to form a circle using light pressure, keeping it about 1/2 inch thick. If your edges start to come apart, dip your fingers in cold and gently press the dough back together. Place rolled out pie dough crust in 9 inch pie dish. You may crimp the pie dough crust if desired, or use whatever styling technique you want.
- Pour apple pie filling into unbaked pie crust and use your hands or a spoon to even out this layer.
- Use your hands or a spoon to evenly coat the crumble topping over the entire apple pie filling.
- Place the pie in oven and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 375℉, cover with tin foil to prevent the crumble topping from browning too much, and bake for another 40-45 minutes.
- Remove the pie from the oven and place on a cooling rack. Let the pie cool at room temperature for at least 4 hours before slicing.
Notes
* By having the all purpose flour be cold, it will help not break down the shortening and butter as quickly. Simply scoop out your desired amount and place in fridge while prepping the other ingredients.
*In a graduated cylinder, add tap water and ice cubes (doesn't have to be measured). From that, measure out 1/4 cup of cold water for your pie dough. Don't throw out the remainder of the cold water! Leave it in case you need to add more water to your dough (if it's crumbly) or when rolling out your pie dough.
*Pie Dough can be made up to 5 days in advance (wrapped thoroughly in cling wrap to prevent drying out). It is crucial that you refrigerate the dough for at least 2 hours before baking it. If you don't you'll have a sticky mess and a pie crus that isn't flaky and won't hold its shape.
*I used Gala apples for this recipe but you can use any apple. Keep in mind when selecting an apple to use for a pie that the texture and flavor will be different, you want an apple that won't get too mushy while baking.