Deep Dish Apple Crumble Pie


apple pie side view

This weekend we drove way, way out to where the apple orchards live, and got 5lbs of crisp, fall apples. As much as my nose crinkles at the idea of two hours in the car, it’s worth it. The NEXT DAY, my car still smelled like freshly picked apples!

When I was about 6, my Grandparents took me up to a big orchard in Hood River, Oregon. We picked wooden crates full of apples and pears, and I ate so many that my stomach began to look just as round. I think I passed out in an apple coma for the entire drive home. Lesson learned.

For my apple crumble pie, I decided to mix the tart, green apples with a sweeter red variety.

apples from the orchard

Pie Dough:

  • 1 cup unbleached white flour
  • 2 Tbsp sugar
  • 1/8 tsp salt
  • 7 Tbsp unsalted butter
  • 3 Tbsp cold water

Crumb Topping:

  • 1 cup unbleached white flour
  • 6 Tbsp unsalted butter
  • ¼ cup brown sugar
  • ¼ tsp salt

Apple Mixture:

  • 6-8 apples, peeled and thinly sliced
  • 1 cup sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 Tbsp lemon juice

For the dough, mix together the flour, sugar, salt and butter until coarse and crumbly. Add the cold water, and mix until a sticky dough forms. Lay the dough onto a piece of plastic wrap in a disc shape, wrap and refrigerate for 30-45 minutes.

Preheat the oven to 375 F.

To make the crumble topping, mix all the ingredients together until very well combined and clumps form easily. Put it in the freezer while you prep the apples.

crumble topping

In a large bowl, add the lemon juice. Peel and slice the apples and toss them into the bowl. Mix the apple slices around in the lemon juice after each addition. Stir in the sugar, cinnamon and salt and mix well.

apple slices

Roll out the dough onto a floured surface until it’s about 14 inches wide. Gently transfer it to the 9 inch pie dish, so that the extra dough hangs evenly around the sides.

dough disc

dough in pan

Fill the crust with the apple mixture, and press it down evenly.

apples in shell

 

Fold in the extra dough toward the center. Bake at 375 F for 45 minutes.

fold in edges and bake

Remove the pie and spread the crumble mixture on top. Return to the oven and bake another 40 minutes, or until the topping is lightly browned.

add crumb topping and bake again

You know how in old movies and tv shows, women always had pies cooling on window sills, and were forever chasing away the next door neighbor’s kids? Now I understand why. Pies take around 6 hours to cool!

At that rate, mine was ready for dessert around midnight. So make pie early in the morning.

For best results, serve with peanut butter cup ice cream.

apple pie top view

apple pie

Adapted from here.

 

Deep Dish Apple Crumble Pie
 
Author:
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
 
The dessert cousin of deep-dish pizza, this apple pie is deliciousness with a crispy, crumbly top. For best results, serve with peanut butter cup ice cream.
Ingredients
  • 1 cup unbleached white flour
  • 2 Tbsp sugar
  • ⅛ tsp salt
  • 7 Tbsp unsalted butter
  • 3 Tbsp cold water
  • __________
  • 1 cup unbleached white flour
  • 6 Tbsp unsalted butter
  • ¼ cup brown sugar
  • ¼ tsp salt
  • __________
  • 6-8 apples, peeled and thinly sliced
  • 1 cup sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 Tbsp lemon juice
Instructions
  1. For the dough, mix together the flour, sugar, salt and butter until coarse and crumbly. Add the cold water, and mix until a sticky dough forms. Lay the dough onto a piece of plastic wrap in a disc shape, wrap and refrigerate for 30-45 minutes.
  2. Preheat the oven to 375 F.
  3. To make the crumble topping, combine the flour, butter, brown sugar and salt until well mixed and clumps form easily. Put it in the freezer while you prep the apples.
  4. In a large bowl, add the lemon juice. Peel and slice the apples and toss them into the bowl. Mix the apple slices around in the lemon juice after each addition. Stir in the sugar, cinnamon and salt and mix well.
  5. Roll out the dough onto a floured surface until it’s about 14 inches wide. Gently transfer it to the 9 inch pie dish, so that the extra dough hangs evenly around the sides.
  6. Fill the crust with the apple mixture, and press it down evenly. Fold in the extra dough toward the center.
  7. Bake at 375 F for 45 minutes.
  8. Remove the pie and spread the crumble mixture on top. Return to the oven and bake another 40 minutes, or until the topping is lightly browned.
  9. Let cool completely before cutting and serving.

 

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