Apple Crumble Pie
Ingredients
Pie + Filling:
- 1 unbaked pie crust fitted to a 9-inch pie plate, edges crimped (see note for recipe and tutorial)
- 6 to 7 crisp sweet-tart apples, cored, peeled, and sliced about 1/8-inch thick (for 6 to 7 cups sliced)
- 1 tablespoon fresh lemon juice
- ½ cup (106 g) packed light brown sugar
- ¼ cup (36 g) all-purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Pinch of salt
Crumble:
- ⅔ cup (95 g) all-purpose flour
- ½ cup (106 g) packed light brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
- 6 tablespoons (85 g) salted butter, melted
Instructions
- Preheat the oven to 375 degrees F. Refrigerate the pie crust (in the pan) while preparing the filling/topping.
- For the apple filling, in a large bowl toss the apples with the lemon juice. Add the brown sugar, flour, lemon juice, cinnamon, nutmeg and salt. Stir until the apples are evenly coated with the ingredients. Set aside.
- For the crumble, in a medium bowl mix together the flour, brown sugar, cinnamon and salt. Add the melted butter and stir until the mixture forms small crumbles. It's ok if the crumble mixture is more wet than a traditional streusel - just crumble it into pieces when topping the pie.
- To assemble the pie, place the pie on a foil-lined, rimmed baking sheet.
- Scrape the apples and any liquid evenly into the pie crust.
- Spread the crumble topping evenly over the top of the apples.
- Bake the pie for 60 to 70 minutes until the filling is hot and bubbling and the crust is evenly browned. If the streusel or pie crust is browning too quickly, tent lightly with foil partway through baking.
- Let the pie cool to room temperature (or just slightly warm) before serving. It will thicken and set up as it cools.
Notes
Pie Crust: my favorite homemade pie crust is this one. It includes a picture and video tutorial. I also have another (slightly easier) go-to pie crust recipe here along with a full tutorial on rolling out the crust, fitting it into the pie plate, and crimping the edges.
For Apples: I prefer using Honeycrisp, Cosmic Crisp, Fuji or Granny Smith apples in this pie. A variety of different types of apples works well, too! You'll need about 40 ounces of apples to start. Once they are peeled, cored and sliced, you'll end up with about 6 to 7 cups of sliced apples (about 24 ounces).