This apple crumble pie also, known as, Dutch pie is the perfect combination of two classic fall desserts- apple pie and apple crumble! A buttery, flaky pie with spiced apples, topped with a cinnamon-scented crumble topping.
INGREDIENTS
6 cups thinly sliced Apples
3 tablespoons Butter
1/8 teaspoons Salt
1 9 inch Pie Crust
1/8 Nutmeg
½ cup Brown Sugar
½ teaspoon Cinnamon
½ cup Flour
1 tablespoon Lemon
¾ cup Granulated sugar
INSTRUCTIONS
Pie crust — you need one unbaked pie crust, either store-bought or homemade pie crust.
Butter — for the crumble topping, you’ll need cooled melted unsalted butter. I like to melt the butter first, giving it time to cool while gathering and measuring out the other ingredients. If it’s too hot when stirred into the topping, the heat can start to melt the sugar and make the topping more of a paste than a crumble. Pop the topping in the fridge until it firms up if that happens.
Apples — I used a mixture of apples found at our local Farmers Market, Honeycrisp apples are for the perfect balance of tart and sweet. For more sweetness, you can use Fuji apples, or use your favorite variety.
Lemon juice — fresh lemon juice immediately brightens the apple pie filling. You can make the pie without it if you don’t have any, or use orange juice or even an alcohol like bourbon or rum in its place.
Spices — I used cinnamon and nutmeg for delicious warm fall flavors, but you could also use allspice, cardamom, or ginger.
1. Roll out the chilled pie dough into a 12- to 14-inch circle and transfer it to a 9-inch pie plate.
2. Trim the edge of the dough so you have a 1-inch overhang. Fold the excess under. You can stop here, or for a prettier presentation, crimp the edges. Place the pie dish in the freezer while you prepare the crumb topping and apple filling.
3. To a small or medium bowl, add flour, light brown sugar, and salt and combine.
4. Pour in the cooled melted butter and mix until clumps form. Set the streusel topping aside for now
5. After peeling, coring, and slicing the apples, add them to a large bowl and toss with lemon juice.
6. Add sugar, flour, cinnamon, and nutmeg, and toss to coat the apples.
7. Grab your pie dish from the freezer and pour in the spiced apples. Press them down gently into the crust, and mound them in the center. Place the pie on a rimmed baking sheet and bake for 20 minutes at 400°F.
8. Once the 20 minutes are up, reduce the oven temperature to 350°F. Remove the pie from the oven and sprinkle the crumble topping generously over the apples. Bake for 1 hour more or until the crust is a gorgeous golden brown, the filling is bubbling, and the apples are tender (insert a skewer into the center to check). Let the pie cool completely, for about 4 hours, before slicing. Refrigerating the pie before slicing will give you neater slices.
7. Grab your pie dish from the freezer and pour in the spiced apples. Press them down gently into the crust, and mound them in the center. Place the pie on a rimmed baking sheet and bake for 20 minutes at 400°F.
8. Once the 20 minutes are up, reduce the oven temperature to 350°F. Remove the pie from the oven and sprinkle the crumble topping generously over the apples. Bake for 1 hour more or until the crust is a gorgeous golden brown, the filling is bubbling, and the apples are tender (insert a skewer into the center to check). Let the pie cool completely, for about 4 hours, before slicing. Refrigerating the pie before slicing will give you neater slices.
