Apple Crumb Pie
Why choose when you can have the best of both worlds? Apple crumb topping and apple pie at the same time, yes please! This Apple Crumb pie is amazing and so easy to make! The topping is so flavorful, I guarantee you will make your apple pie like this from now on. I like to use a combination of Honeycrisp and Granny Smith apples, but if you like it a little more tart or sweet you can certainly do all one kind of apple.
Apple Crumb Pie
Ingredients
Crust
- 3 cups AP flour
- 8 tbsp Cold Unsalted Butter
- 5 tbsp Vegetable Shortening Crisco
- 2 tsp sugar
- 1/4 tsp salt
- 7-9 tbsp cold water
Crumble topping
- 1/4 cup AP flour
- 1/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 tsp cinnamon
- 4 tbsp melted unsalted butter
- 1/4 cup chopped pecans optional
- Pinch of salt
Filling
- 3 Granny Smith Apples
- 3 Honeycrisp Apples
- 1/4 cup Corn Starch
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- Juice of 2 lemons
- 2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 tbsp unsalted butter cubed
Instructions
For the crust:
- In the bowl of a food processor, add flour, sugar, salt, butter and vegetable shortening. Pulse until you have pea-sized pieces of butter. Add cold water 1 tablespoon at a time until dough comes together. Dump onto a piece of plastic wrap, seal and refrigerate for 1 hour.
- Preheat your oven to 375°F.
- Add all of the Crumble ingredients to a bowl and stir. Set aside.
Filling
- Peel and dice apples, add to a large bowl. Add the lemon juice immediately so that the apples don’t oxidize. Add in the rest of the filling ingredients and mix well.
- Cut the crust dough in half. Roll out the bottom crust and add to a 9.5in pie pan. Roll out the top part of the dough and cut the lattice strips.
- Add the filling to the prepared pie pan. Placed the strips in a lattice formation on top. Placing them wider than normal. In a small bowl, whisk 1 egg with 2 tablespoons of water. Brush the lattice strips and any exposed crust with egg wash. Into the empty areas of the lattice, add the crumble topping.
- Place the pie pan onto a baking sheet to catch any spillage while baking. Bake for 1- 1 1/2 hours. Note: once the crust has reached it’s ideal golden color, cover with aluminum foil to prevent burning. This will give the apples an opportunity to cook thoroughly. You should see bubbling inside the pie all the way to the center.
- Tip: To prevent a soggy, bottom crust, preheat the baking sheet on a pizza stone and place the pie on top of that.
Recipe
Crust
3 cups AP flour
8 tbsp Cold Unsalted Butter
5 tbsp Vegetable Shortening (Crisco)
2 tsp sugar
1/4 tsp salt
7-9 tbsp cold water
Crumble topping
1/4 cup AP flour
1/4 cup Light Brown Sugar
1/4 cup Granulated Sugar
1/2 tsp cinnamon
4 tbsp melted unsalted butter
1/4 cup chopped pecans (optional)
Pinch of salt
Filling
3 Granny Smith Apples
3 Honeycrisp Apples
1/4 cup Corn Starch
1/4 cup light brown sugar
1/4 cup granulated sugar
Juice of 2 lemons
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/4 tsp salt
2 tbsp unsalted butter (cubed)
For the crust:
In the bowl of a food processor, add flour, sugar, salt, butter and vegetable shortening. Pulse until you have pea-sized pieces of butter. Add cold water 1 tablespoon at a time until dough comes together. Dump onto a piece of plastic wrap, seal and refrigerate for 1 hour.
Preheat your oven to 375°F.
Add all of the Crumble ingredients to a bowl and stir. Set aside.
Peel and dice apples, add to a large bowl. Add the lemon juice immediately so that the apples don’t oxidize. Add in the rest of the filling ingredients and mix well.
Cut the crust dough in half. Roll out the bottom crust and add to a 9.5in pie pan. Roll out the top part of the dough and cut the lattice strips.
Add the filling to the prepared pie pan. Placed the strips in a lattice formation on top. Placing them wider than normal. In a small bowl, whisk 1 egg with 2 tablespoons of water. Brush the lattice strips and any exposed crust with egg wash. Into the empty areas of the lattice, add the crumble topping.
Place the pie pan onto a baking sheet to catch any spillage while baking. Bake for 1- 1 1/2 hours. Note: once the crust has reached it’s ideal golden color, cover with aluminum foil to prevent burning. This will give the apples an opportunity to cook thoroughly. You should see bubbling inside the pie all the way to the center.
Tip: To prevent a soggy, bottom crust, preheat the baking sheet on a pizza stone and place the pie on top of that.
