Apple Crumb Pie

Apple Crumb Pie


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon coarse Kosher salt
  • 1 cup (2 sticks) cold unsalted butter, diced
  • 4-6 tablespoons ice water


  • 8 Granny Smith apples, peeled, cored and thinly sliced (1/8 - 1/16 of an inch thick slices)
  • 1 tablespoon lemon juice
  • 1/2 cup brown sugar
  • 1/4 cup white granulated sugar
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • 4 tablespoons all-purpose flour

Crumb Topping:

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup oats
  • 1/2 teaspoon coarse Kosher salt
  • 4 tablespoons cold unsalted butter, diced

Preheat the oven to 450.

Make the Dough:

In a bowl, combine the flour, sugar and salt.  Scatter the cold butter over the flour mixture and cut in with a pastry cutter until pea-sized pieces of butter remain.  Sprinkle the ice water over the mixture, a little at a time, tossing with a spoon until slightly moistened.

Dump the mixture onto a clean surface and work with your hands until it comes together into a dough.  Divide into two equal portions.

On a floured surface, roll each portion out to approximately 1/4 inch thick.  Fit one sheet of dough into a deep-dish pie pan, letting the excess hang over the edge.  Place the other sheet of dough on a plate lined with parchment paper.  Set both in the refrigerator until ready to use.

Make the Filling:

Peel, core and thinly slice all the apples and place in a large bowl.  Sprinkle with the lemon juice, brown sugar, white sugar, cinnamon, nutmeg and 2 tablespoons flour and toss to coat every slice in the mixture.

Sprinkle the remaining 2 tablespoons flour over the bottom of the crust in the pie pan (to prevent it from becoming soggy).  Pile the apples into the crust, mounding them up in the middle.  Drape the second sheet of dough over the apples.  Press the edges of the two sheets of dough together, tuck them under and crimp the edges with your fingers.  Cut several slits in the top sheet of dough to vent steam.

Bake the Pie:

Place the pie on a foil-lined baking sheet.  Bake at 450 for 20 minutes, then reduce the temperature to 350 and bake for another 45 minutes.  Sprinkle the crumb topping over the top crust during the last 30 minutes of baking.

Add the Crumb Topping:

In a bowl, combine the topping ingredients with a pastry cutter until crumbly.  During the last 30 minutes of baking the pie, sprinkling the topping over the top crust.  At this time, you may also want to cover the edges of the pie with a pie shield to prevent it from over-browning.

Cool pie completely on a wire rack before cutting.

Yields 8-10 servings.

Recipe from Curly Girl Kitchen