This Apple Crumble Pie starts with a flaky pie crust, filled with juicy apples laced in cinnamon, and topped with an oat crumble. It’s certainly a classic, and for good reason!
Apple Crumble Pie Recipe
Can I let you in on a secret? I failed at making a good apple pie the first few years into my baking career. Even after I was making pies full-time, I never could make an apple pie I was entirely happy with. Despite trying multiple recipes, I just felt the apples were never the right consistency and it lacked that oomph of flavor I was after. Looking back now, I realize I was using whatever apple came my way from the farmer’s market, or whatever my chef would order for apples and that was a big part of the problem. Things changed when I started personally working with a local farm and I got into the nitty gritty research of apples in general. I learned a lot, but most importantly I learned which apples are truly best for apple pie. For me, the holy grail is a combination of Gala and Granny Smith. Now, having found this magical medley, I’ve never looked back; they are not my go-to’s.
The blend of Gala and Granny Smith are perfect in this Apple Crumble Pie! This pie starts off with a flaky pie crust (this one or this one works well), filled with juicy and tart cinnamon apples, topped with a crunchy oatmeal crumble. This pie is classic elegance.
How to Make a Crumble Topping
Let’s talk about that crumble topping. You can call it whatever you want: dutch apple pie, apple streusel pie, apple crumb pie; I just like to call it delicious! It’s topped with a crunchy sweet oat streusel that is so straightforward to put together. Sometimes, streusel recipes call for you to cut the butter in the flour and sugar mixture. I’ve found that when you melt the butter, it produces a crisp crumble topping that partners so well with the juicy apply filling.
To make it you:
- Melt the butter, then turn off the heat.
- Then, stir in the streusel ingredients right inside the pot. That way you have 1 less dish to clean up!
Best Apple for Apple Pie
For a pie, you want to have an apple that can hold it’s shape, has a nuanced flavor and a slight tartness to break up the sweetness of the sugar. Using a combination of apples is helpful because it introduces a few different types of flavors and textures to the pie. Gala and Granny Smith apples are both good choices for apple pie because they don’t get mushy after a long bake in the oven, and they have a sweet and tart flavor to them.
Here are some additional options for baking apples:
- Granny Smith
- Yellow Delicious
- Pink Lady
- Ginger Gold
WHAT CAUSES PIE FILLING TO SINK?
Apples have a ton of moisture. When the apples are cooked, they release their moisture and then shrink. When you bake an apple pie, naturally the apple filling will first puff up and then as it cools, it shrinks.
To avoid the filling from sinking too much there are a few tips to keep in mind. First, you want to make sure your fruit is cut into semi thin slices of apples, that are all similar in size. Aim to slice your apples no bigger than 1/2″ thick.
Second, you can macerate the fruit before you begin to bake. Macerating the fruit in sugar helps draw out the moisture from the fruit, causing the fruit to soften and shrink before it enters the pie. This step alone will drastically reduce any gap between the crust and the filling with the fruit. A trick I sometimes use (that I learned from Rose Levy Beranbaum) is to let the apples macerate longer, then strain the juice into a pot and boil it down until it has slightly thickened. This will heighten the apple flavor and ensure you don’t have a thin filling.
And finally, layer in your fruit. Instead of just pouring in apple slices haphazardly, you want to literally layer in the slices of apples and try to eliminate gaps between the slices of apple. If there are large gaps between the apples, once they cook and soften that space will be filled in with the juices and cooked fruit and the pie will sink further.
If you really wanted to avoid sinking fruit filling all together, you could cook pre cook the apple filling all together. Check out this post about making a Mile High Apple Pie for how to cook fruit filling before hand.
Make Ahead Tips
As with most pies, there are a few steps you need to complete to get to the finished product. A lot of these components can be broken down into steps and done ahead of time. You can make the pie dough ahead of time. Make this gluten free if you need to with this pie crust, here. You can prepare the dough up to 2 days ahead, or up to 3 months in the freezer. You can roll out the pastry up to 1 day ahead of time. Roll out the bottom crust and place in a pie pan. Keep in the refrigerator, covered completely, until you are ready to make the pie.
Fruit pies are great to prepare ahead of time in totality, up until the point of baking. To freeze this pie, place the whole pie on a sheet pan first, and place in a freezer. Once frozen (at least 12 hours), wrap the whole pie in plastic wrap VERY TIGHTLY twice, and then cover with aluminum foil. Don’t forget to label it!
It is best to cook any frozen pie within 3 months, because the longer it is stored in the freezer, the less pronounced the flavor is. However, you can wait as long as about 1 year if frozen properly. You can actually bake a fruit pie directly from the freezer. In my opinion, doing this is EVEN BETTER than a fruit pie baked from fresh. The reason is because the crust has a chance to cook first, before the filling does, so you can ensure you have a beautifully crisp crust and perfectly cooked filling.
To Bake this Apple Pie From Frozen:
- Unwrap the frozen pie and let sit at room temperature for 10-15 minutes, or until the dough is tacky. Pre-heat oven to 425ºF.
- Bake on the lower middle rack for 10 minutes.
- Lower the oven temperature to 400º for another 50-60 minutes, or until the pie filling is bubbling or has reached an internal temperature of above 200ºF. Cover the pie with aluminum foil if it is browning too quickly.
HOW TO SERVE AND STORE APPLE CRUMBLE PIE
Serve this pie slightly warm or at room temperature. It can be served as is, with whipped cream, or a la mode with vanilla ice cream!
To store the pie, you can leave at room temperature, covered, for 1 day. For longer storage cover and place in the refrigerator.
If you like this fruit pie recipe, check out these others:
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This Apple Crumble Pie starts with a flaky pie crust, filled with juicy cinnamon laced apples and topped with an oat crumble. It’s a classic, and for good reason! Be sure not to skip the step of macerating the apples, for at least 20 minutes. You can let them macerate longer, for a better texture, if time allows. If you do macerate them for longer and you find you have a lot of juice in your bowl, you can strain the juice into a pot and boil it down until it has slightly thickened. This will heighten the apple flavor and ensure you don’t have a thin filling. When you are placing the apple filling in the pie, layer the apples closely together helps prevent the crumb topping from sinking in from shrinkage from the apples.
1-9″ single pie crust, prepared
For Apple Filling:
- 4 lbs. (about 9) baking apples, peeled, cored and sliced thinly
- 1 tablespoon lemon juice (about half a lemon)
- ¼ cup (30 g) all-purpose flour
- 1/3 cup (70 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon salt
- 1–1/2 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- 1 teaspoon vanilla
- 2 tablespoon unsalted butter, cut into pieces
- 8 tablespoon (113 g) unsalted butter
- ¼ cup (50 g) granulated sugar
- ½ cup (110 g) packed brown sugar
- 3/4 cup (90 g) all-purpose flour
- 3/4 cup rolled oats
- ½ teaspoon cinnamon
- Pinch salt
- Pre-heat oven to 424ºF and place oven rack on the second to lowest level.
- To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. Add in the flour, brown sugar, granulated sugar, salt, cinnamon, nutmeg and vanilla and mix together. Let sit until the apples have released some of their juices, at least 20 minutes.
- Roll out pie dough to a 11″ circle. Fit pastry in a 9” pie plate, tucking in and crimping the edges as desired. Set in the refrigerator to chill until ready to use.
- To make the crumble topping: Melt butter in a medium pot, then turn off the heat. To the pot add granulated sugar, brown sugar, flour, oats and cinnamon and mix until completely combined.
- To assemble the pie: Place the macerated apple pieces inside of the pie, taking care to layer them together, leaving very little space in between the apple pieces. Pour any remaining apple juices inside of the pie pastry. Place the pieces of butter on top of the filling and then sprinkle the crumble mixture on top of the pie.
- Bake the pie on a rimmed baking sheet on the lowest rack for 15 minutes. Lower oven temperature to 400ºF and bake for an additional 45-55 minutes, or until pie filling is bubbling and it’s reached an internal temperature of above 200ºF. If the crust or streusel is browning too quickly, loosely cover with aluminum foil.
- Let pie cool for at least 4 hours, or preferably overnight. Serve at room temperature.
- Use a mix of baking apples, such as gala and Granny Smith.
- Pie can be stored, covered, at room temperature for up to 1 day. For longer than 1 day, store in the refrigerator.
- Want to make this apple pie without the crumble? Make the recipes as is but top it with another pie crust to make a it a double or lattice crust pie.
Keywords: apple crumble pie
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