Description
A classic apple pie with a crumb topping.
Ingredients
Units
Scale
- 1 basic pie dough recipe, I like using Marie Saba's all butter pie crust (store bought is fine too)
Apple Filling
- 8 medium sized apples, peeled and sliced ~ Granny Smith are a common variety but any firm apple with do or a mixture
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 Tbsp flour
- 1 Tbsp corn starch
- 1 Tbsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp kosher salt
Crumb Topping
- 7 Tbsp unsalted butter
- 3/4 cups flour
- 1/2 cup brown sugar
- 1/4 walnuts
- 1/4 tsp kosher salt
Instructions
- Roll out your pie dough and place into a metal pie plate, crimp the edges and set in fridge until ready to use.
- Preheat oven to 425 degrees.
- Peel and slice your apples into thin slices and place in bowl.
- Add your sugars, flour, corn starch, lemon juice and spices to the apples, set aside.
- In the bowl of a food processor place all your crumb ingredients together and pulse until fine crumbles form.
- Remove your pie crust from the fridge and fill with apple filling then top with crumb mixture.
- Place entire pie on a sheet pan lined with parchment or foil (spillage)
- Wrap the crust lightly with foil and place in upper rack of oven for 15 minutes at 425 degrees.
- After 15 minutes, drop temperature to 375 and continue to bake for 30 minutes. Drape a piece of foil over top of the pie if crumb begins to brown too much.
- After 30 minutes, remove all foil from top and crust and move to the bottom of the oven and continue to bake for another 30 minutes.
- Remove pie from oven and allow to cool before slicing. Top with vanilla ice cream.
Notes
- A metal pie plate really does help ensure to get that nice crispy crust.
- A pie can't be over-baked, it can burn but can't over bake. The longer you bake it the crispier the crust and more the fruit solidifies to ensure no soggy bottom!
- Baking at the top and bottom of the oven ensures even baking.