Apple Crumble Pie

Crisp, buttery pastry with a jammy cinnamon-scented apple filling and golden crumble topping makes this apple crumble pie the best dessert for fall.

Course Baked goods, Baking, Dessert

Cuisine American

Keyword apple crumble pie, Apple pie, crumble topped apple pie

Prep Time 30

Cook Time 1

Resting time 1

Total Time 2 30

Servings

Calories 399kcal

Author Alida Ryder

Ingredients

for the pastry

1¼ cup (150g) flour
½ cup (100g) cold butter cubed
2 tbsp (25g) caster sugar
3-4 tbsp ice water

for the filling

6 apples
⅓ cup (66g) brown sugar
1 tsp ground cinnamon optional
4 tbsp flour
½ tsp salt

for the crumb topping

1 cup flour
½ cup sugar
½ cup melted butter
pinch of salt

Instructions

To make the pastry, place the flour, butter and sugar in the bowl of a food processor then pulse until the mixture resembles rough bread crumbs.
With the mixer running, slowly pour the water in, a spoon at a time, until the pastry comes together in a ball.
Remove from the food processor then form into a disc on a lightly floured surface.
Wrap in plastic wrap and allow to chill for 30 minutes in the fridge.
Pre-heat the oven to 180°C/350°F.
Roll the chilled pastry out on a floured surface - you want to make sure it's big enough to fit into your pie dish. Crimp the edges.
Carefully transfer the pastry to the pie dish then dock the bottom with a fork. Add a layer of parchment paper and baking weights then blind-bake for 15 minutes.
Remove the parchment paper and baking weights.
To make the filling, thinly slice the apples with a sharp knife and place in a large bowl. Add the sugar, spices and lemon juice then mix well. Allow the apples to stand for 15 minutes to draw out excess moisture.
Stir the flour into the apple filling.
Transfer the filling to the pie crust.
To make the crumb topping, stir together the melted butter, flour, sugar and salt until a crumbly texture then sprinkle over the apples.
Place the pie onto a baking sheet then place in the oven and bake for 45-60 minutes until the apples are fully cooked and the crumble is golden brown. If the pie browns too quickly, loosely tent it with foil then continue baking.
Remove the pie from the oven and allow to chill to room temperature before serving.

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