APPLE CRUMBLE PIE

Apple Crumble Pie

There is nothing like a fresh apple pie baking in the oven...unless it's apple crisp! And for those times when you can't decide, this is the pie for you - Apple Crumble Pie!  And with all the craziness in our lives right now, sometimes just to sit down with your honey and share a piece of warm pie is EXACTLY what you need to relax and enjoy the moment, and count your blessings!

​Flaky and buttery crust, stuffed with tender cinnamon-sugared apple slices, and topped with all of the things we love in apple crisp - toasted pecans, oatmeal and brown sugar!  I've made this pie TWICE in the last week, and it has disappeared as fast as it cools down! 

Apple Crumble Pie...ready for the oven!

Apple Crumble Pie...fresh from the oven!

Aren't the little pastry leaves the cutest things ever?  And our little guy had the most fun helping me make these!  I handed him the cookie cutter and he handled it beautifully - cutting each one "just so", pressing the shape down into the top, and then helping to lay them around the top edge of the crust.  A little egg wash with a pastry brush (he REALLY loved that part!) and a sprinkle of cinnamon sugar - so cute and fun! 

​I usually bake a few "extra" pastry leaves on a cookie sheet, to add to the top just before serving.  And any extra cinnamon sugar leaves get devoured just like cookies!

The hardest part is waiting for this to cool down!  And all the while the house smells so darn good...it's a wonder I don't bake one of these every day!  For those of you travelling to a Thanksgiving or Friendsgiving celebration, this pie travels well - and it is a crowd and family favorite.

​If you're feeling extra crazy, top with a scoop of vanilla bean or butter pecan ice cream and a drizzle of caramel...I'm just sayin!  Have fun - and remember, an apple a day...

Apple Crumble Pie

APPLE CRUMBLE PIE (Dutch Apple Pie)

There is nothing like a fresh apple pie baking in the oven...unless it's apple crisp! And for those times when you can't decide, this is the pie for you - Apple Crumble Pie! Flaky and buttery crust, stuffed with tender cinnamon sugared apple slices, and topped with all the things we love in apple crisp – buttery toasted pecans, oatmeal and brown sugar! 

INGREDIENTS:
1 pie crust (homemade or refrigerated)
8-10 cups apple slices (peeled, cored and sliced 1/4” thick)  
2 Tablespoons fresh squeezed lemon juice
¼ cup (31g) all-purpose flour
½ cup (100g) granulated sugar
2 teaspoons ground Cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon Pure Vanilla Extract or Vanilla Paste
 
CRUMBLE TOPPING:
1/2 cup (100g) packed light brown sugar
1 teaspoon ground Cinnamon
1/4 cup (94g) all-purpose flour
½ cup (115g) whole oats
3/4 cup (95g) chopped pecans
1/3 (75g) cup cold unsalted butter (cut into small pieces)
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST and refrigerate overnight. For this pie we’ll be using a single pie crust on the bottom of a 9x2-inch deep dish glass pie plate.
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
3. PREPARE FILLING:  Peel, core and slice the apples no thicker than ¼-inch, as evenly as you can so that they will cook uniformly.  In a large bowl, stir the apple slices with the fresh lemon juice until each slice appears to be covered.  In a separate bowl, whisk together the sugar, flour, cloves, nutmeg and cinnamon until thoroughly combined.  Sprinkle evenly on top of apple slices, sprinkle with vanilla, and set aside as the oven preheats; this time allows the apples to begin letting off their juice.
4. Preheat oven to 400°F.
5. PREPARE CRUMBLE TOPPING:  In a medium bowl, combine the brown sugar, cinnamon, flour, oatmeal and pecans. Drop in cold butter pieces.  Using a pastry blender or fork, blend until the crumble topping is thick and crumbly. 
6. ASSEMBLE PIE:   Using a slotted spoon, spoon the apple filling into the crust, leaving the liquid in the bowl – you don't want all that extra juice in the pie.   Sprinkle the crumble topping evenly over the top of the apple filling. 
7. Place the pie onto a large baking sheet and bake for 20 minutes.  Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and place a pie crust shield on top of the pie to prevent the edges from browning too much.  Bake for an additional 40-45 minutes, or until the apples are tender (use a sharp knife or fork to test).  You may need to cover the pie with foil at 30 minutes if the crumble topping is starting to brown too fast.
8. Allow the pie to cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream and drizzle with caramel if desired.
9. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

 
YIELD:  8 servings
​
NOTES: 

• What kind of apples are best? I like to use a mixture of sweet and tart apples for the best flavor. Our favorites sweet apples are Gala and Golden Delicious; sweet & tart favorites are Honeycrisp, Sugar Crisp, Braeburn and Cosmic, and favorite tarts are Granny Smith and Pink Lady.
• Keep apple slices the same size:  Make sure apple slices are the same thickness – you don’t want some super thick (that won’t cook evenly) and some super thin (that will turn mushy) – aim for a ¼-inch thickness. 
• Make ahead tip/Freezing: This a great pie to make 1 day in advance-- after it cools, cover tightly and keep at room temperature.  Baked and cooled pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. 

​Original recipe published November 2017; revised and reposted April 2024.
 
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