Apple pie with crust

Apple Crumble Pie Recipe

Apple Crumble Pie is made with a tender crust that is filled with juicy, spiced apples and topped with a delicious, buttery streusel topping. This homemade dutch apple pie is easier to make than a classic double-crusted pie and makes the perfect fall dessert!

We love fall and all those delicious apple recipes including Apple Cinnamon Bread, German Apple Cake, and my favorite Apple Strudel Recipe.

Apple Crumble Pie

Apple Pie is one of the classic recipes we all love. Today I’m sharing my favorite twist on this beloved dessert – the Dutch Apple Pie. The difference between a Dutch Apple Pie (aka Apple Crumble Pie) and a traditional Apple Pie is the streusel topping that bakes up into crunchy, sweet deliciousness and is, in my opinion, easier to make than a pastry top. A perfect dessert for Thanksgiving and other special occasions!

The perfect Apple Pie starts with choosing the right apples. You want the apple filling to have a balanced flavor that is not overly sweet so you can taste the apple and it should not be mushy but have a bit of texture. Many recipes recommend Granny Smith apples but these apples lack flavor and are quite tart that’s why I like to combine different apples to get the BEST Apple Pie.

What are the Best Apples for a Pie

To make the best Apple Pie use a combination of flavorful and firm apples like Granny Smith and McIntosh.

• Granny Smith: firm, do not mush but are quite tart and do not contain a very strong apple flavor, best combined with a more sweet and flavorful apple
• Honeycrisp: sweet, flavorful, and stay relatively firm, great combined with Granny Smith, but not always available
• Golden Delicious: flavorful, nice blend of sweet and tart, loses a bit of firmness when cooked
• Jonagold: firm texture, flavorful, nice blend of sweet and tart, hard to find but makes a great pie by itself
• Gala: sweet, flavorful, firm texture, best combined with a tart apple
• McIntosh: sweet and juicy, flavorful, soft, breaks down while cooking, great combined with Granny Smith apples
• Pink Lady: flavorful, blend of sweet and sour flavors, makes a great pie by itself

How many Apples are needed for an Apple Pie with crumb topping

How many apples you need depends on the size of the apples you use and the recipe you use. For this recipe, you’ll need 8 cups of sliced apples which is about 2 3/4 pounds or 8 medium apples. The apples will be stacked high in this recipe because they will shrink after you take the pie out of the oven.

Tips and Tricks for Making the BEST Apple Crumb Pie

• Use a storebought pie crust (follow instructions on packaging) or use your favorite pie crust recipe! Using a premade crust makes it a lot easier and quicker but if I have the time I like to make a homemade crust.
• Peeling the apples is important because the peel becomes chewy and tough once baked.
• Don’t take a shortcut and just dump the dry filling ingredients on top of the apples. Make sure that the dry filling ingredients are thoroughly combined before adding them to the apples.
• Let the apples sit for at least 15 minutes so they start to release their juices. This will help the filling to thicken later.
• Bake the apple pie on a parchment-covered baking sheet. The apple filling tends to bubble up and it’s so much easier to just throw away some parchment paper than to clean the bottom of the oven.
• Let the pie cool completely before slicing so that the starch and the apples can do their job of thickening the filling. If you slice it too early it will crumble more and the filling won’t be as thick.

How to make Dutch Apple Pie

• If you’re using a homemade pie crust prepare it according to the recipe.
• We start by making the apple filling before we preheat the oven, this way the apples have time to release some of their juices.
• Combine the dry ingredients for the filling in a separate bowl then add them to the sliced apples and mix with your hands or a spatula until combined.
• Next step is to preheat the oven and preparing the pie plate. If you are using a refrigerated pie crust take it out of the fridge and let it sit on the counter for about 15 minutes before unrolling it.
• Place the pie crust into a 9×2-inch round pie dish, use your fingers to tuck it in, trim the overhang and flute the edges (Check out this video). Fluting the edges helps the pie crust to hold the filling while baking.
• Spoon the apple filling into the crust, leaving some of the liquid in the bowl.
• Prepare the crumb topping and sprinkle it over the pie.
• Put the pie dish on a baking sheet and bake for 50 minutes, reducing the temperature after 20 minutes.

How do you make a Crumb Topping for Apple Pie

My favorite thing about this dutch apple pie recipe is probably the crumb topping. It is a delicious and EASY twist on a classic double-crust apple pie! Making a crumble topping for apple pie is super easy and adds a little bit of crunch.

To make a Dutch apple pie topping you just need a few simple ingredients: flour, butter, sugar, and cinnamon. You can use a fork or a pastry cutter to combine them but I always prefer to use my hands. Rub the butter into the flour with your fingers until the streusel has the desired consistency. I like my crumb topping coarser with bigger crumbs and not too sandy.

Tools and Ingredients used for Making Apple Crumble Pie

Apple Peeler/Slicer: This tool makes it super easy to prep apples for apple pie! (You can also use it for potatoes!!)
Cinnamon: I always buy Cinnamon at Costco! Great quality and great price!!
Pie Plate: This pie plate is made from borosilicate glass so you can transfer it directly from the freezer to the oven without the risk of shattering.

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How to Make Apple Pie in 10 Simple Steps

How to Make a Basic Apple Pie

Every year, especially around the holidays, the desire to make apple pie surges. With the tart taste of apples, the sweetness from the cinnamon sugar, and the crunch of that delicious flaky crust; apple pie undeniably embodies the flavors of fall.

If you’re like us and were a little overzealous when you went apple picking, you’ll need a way to use up that bounty. Sure, you can whip up apple butter and applesauce, but nothing beats a classic apple pie, particularly when apple season is at its peak.

Below we provide a step-by-step tutorial of how to make your basic apple pie with either a lattice or standard top crust. No matter if you are a beginner, or veteran baker looking to brush up on their apple pie making skills, we’ve got you covered.

Chill the Ingredients

First thing’s first, we need to prep the ingredients. In a large bowl, mix together 2 and 2/3 cups flour and 1 teaspoon salt, then chill in the fridge.

Next, in separate dishes, place 1 cup shortening and 3/4 cup cold water in the fridge, until they are chilled.

Once the shortening and water are chilled, remove from the fridge and add them to the large bowl with flour and salt.

Combine the Shortening and Flour

Using a pastry blender, a food processor, or two knives in scissor fashion, cut the flour mixture and shortening until it resembles coarse crumbles. There should be some larger pieces of shortening that are still present in the mix. Ultimately it will look crumbly.

Creating a Ball of Dough

After you have accomplished coarse crumbles, add 1/2 cup cold water to the bowl and mix by hand. Continue to add more water, but only just enough to make the dough start to form a ball of dough, like photographed above.

Dividing Dough

Once you have made your dough, divide it into two equal-sized balls. Flatten into disks by using the palm of your hand and then wrap in plastic wrap. Place in the refrigerator and let chill for at least 30 minutes.

Peel and Core Apples

While the dough is chilling in the fridge, wash, core and peel 6 to 8 apples. Feel free to use a variety of sweet and tart apples. Though you may find some varieties too tart to munch on, they will be baked and seasoned with delicious spices, so the end result will taste incredible!

Mix the Apple Filling

Cut the apples into 1/4-inch slices (or however thick you prefer). Then, in a large bowl, mix the apple slices with 1 cup firmly packed brown sugar, 2 tablespoons flour, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, and 1 teaspoon nutmeg. Make sure that the apples are completely coated.

Line the Pie Plate

Once you have your apple filling made, roll out one ball of dough to at least 2-inches larger than the pie plate you are using and then line the pie plate. This will help when attaching the top crust to the bottom crust.

Fill the Pie Shell

Pour the apple mixture into the pie shell. Cut 1 to 2 tablespoons of butter into small pieces and dot the apple pie filling.

Create the Lattice Top Crust

For creating the top crust, there are two options we mention here: creating a lattice top crust and creating a standard top crust. Both are beautiful ways to present your pie. Choose whichever moves you most in the moment.

To Create a Lattice Top Crust

Roll out the second ball of dough and cut into 1/2-inch wide strips. Lay half of the strips about 1/2-inches away from each other in one direction. Flip them over halfway and then start interlacing them with the remainder of the strips, in the opposite direction. Repeat until you have an interlaced crust.

Once you’ve created the lattice, brush with milk and sprinkle with sugar. Bake at 425 F for 15 minutes. Remove from oven. Loosely cover pie with foil, so the crust doesn’t burn and then return to the oven to continue baking for 25 to 30 minutes. Remove from oven, let cool for 15 to 20 minutes, then enjoy!

Create a Standard Top Crust

To Create a Standard Top Crust

There are so many ways to attach a top crust for a pie. First, roll out the second ball of dough until 1/8-inch thick. Next, select which type of design you would like to use to create the border where the bottom and top crusts join. You can make a large scalloped design, rope crust crimp, an angled crust crimp, or use a fork to crimp the edge. Any way you choose to attach your top crust, just make sure to create vents by cutting the top bit of dough a few times with a pairing knife. Brush with milk and sprinkle with sugar. Bake at 425 F for 15 minutes. Remove from oven and cover the edges with aluminum foil so they don’t burn. Return to oven and bake for an additional 25 to 30 minutes. Once finished baking, remove from the oven and allow the pie to cool for 15 to 20 minutes. Pair with a scoop of ice cream and enjoy!

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Traditional Apple Pie with a Cheddar Crust

This is a huge family apple pie, which I often call ‘More Apple Than Pie’ as it has four pounds of apples in it.

Putting Cheddar in the crust gives it a lovely crisp, flaky texture without a strong cheese flavour.

This recipe is from Delia’s Winter Collection. Serves 8

Method

First make the pastry.

Sift the flour into a roomy bowl, holding the sieve up high to give it a good airing, then add the butter and lard cut into small pieces, rubbing the fat into the flour with your fingertips until it reaches the crumbly stage. Now add the grated Cheddar and enough cold water to make a soft dough that leaves the bowl clean (about 3 tablespoons). Then turn it out on to a board, knead it briefly and lightly, then wrap it in clingfilm and leave it to rest in the fridge for about 30 minutes. Meanwhile, peel, quarter and core the apples and then cut them into very thin slices straight into a bowl, mixing the two varieties together.

Pre-heat the oven to gas mark 7, 425°F (220°C). Next take a little less than half of the pastry and roll it out very thinly to about 12 inches (30 cm) in diameter to line the base and sides of the pie dish. Trim the edges and leave unused pastry aside for the trimming. Then scatter the semolina over the base of the pastry and after that pile in the apple slices, building up the layers closely and scattering in the sugar and cloves as you go. Then press and pack the apples tightly.

Now roll the remaining pastry out, again very thinly, to make the lid, this time 16 inches (40 cm) in diameter. Brush the rim of the base pastry with a little beaten egg and carefully lift the lid over the top. Press the edges together to get a good seal all round, then trim using a knife. Finally gather up the trimmings and re-roll them to cut out into leaf shapes. Brush the surface of the pie with beaten egg, make a small hole in the centre the size of a 10p piece (to allow the steam to escape) and arrange the leaves on top.

Now using the back of a small knife ‘knock up’ the edges then flute them using your thumb and the back of a knife. Now brush the whole lot with beaten egg then place the pie on the baking sheet and bake on a high shelf for 10 minutes. After that reduce the temperature to gas mark 5, 375°F (190°C) and cook for a further 45 minutes or until it has turned a deep golden brown. Then remove the pie and allow it to stand for at least 20 minutes before serving.

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