The BEST Apple Crumble Pie
If you ask my family what is the one thing I can bake, they will tell you its an apple pie!
I have been making apple pie since I was a kid. It has always been my favorite dessert (I know, how cliché). A slice of apple pie with a scoop of vanilla ice cream is the most classic but seriously delicious dessert.
When I was a kid, my family would go apple picking in the fall and we’d always come home with an abundance of apples, which I would then use some of to make a few apple pies for my family. Apple pie was actually probably my first dive into doing anything in the kitchen (other than the recipes from the show Zoom while my dad recorded me making peanut butter and banana sandwiches).
As an adult, I still make apple pie every year for Thanksgiving, but I’ve attempted to switch the recipe up as an adult, since my palette has changed a lot. The first time I tried the famous Grandma Oples recipe was at a friends house and oh. my. god. I was immediately in love. But there still were a few things I wanted to change. What I loved so much about her recipe was the sauce she makes to mix with the apples, so I kept that and changed just about everything else.
I will say, I think this is the best apple pie recipe I’ve ever eaten. Obviously everyones palette is different but for me… this is the one to beat.
Wow your loved ones with this recipe on Thanksgiving or just make it for fun and hoard the whole thing for yourself… I won’t judge either way.
The BEST Apple Crumble Pie
Ingredients:
- 1 1/4 cup All purpose flour
- 1/2 cup Cold salted butter
- 2-5 tbsp Ice water
- 6 medium Honey crisp apples peeled
- 1/2 cup butter
- 3 tbsp all purpose flour
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1/8 cup water
- 1 tsp cinnamon
- 3/4 cup cold salted butter grated with cheese grater
- 1 3/4 cup all purpose flour
- 3/4 cup brown sugar
Instructions:
- In a food processor, add flour and cold butter cut into small squares. Pulse just a few times until you get pea sized crumbles of butter and flour. Turn over into a bowl.
- Add iced water 1 tbsp at a time mixing with a fork until you get a shaggy dough.
- Turn over from the bowl and knead a few times until the dough comes together completely. You can add a bit of flour if needed.
- Set in fridge 1-2 hours.
- Once everything else is ready, roll out the dough and add to pie crust. You can crimp the crust to your liking.
- While your crust is chilling, make the apple crumble. Start by grating the butter into a large bowl. Add flour and sugar, mix with a pastry cutter or 2 forks.
- Add to a gallon ziploc and freeze until you are ready to put it on the pie.
- Peel and slice apples. I prefer to thinly slice than the cube, but do whatever you prefer here.
- To a saucepan, add the butter until it melts. Add in the flour until a paste forms. Add sugars and water. Allow to come to a boil and then turn off the heat.
- Add apples to a bowl, toss in cinnamon and pour the mixture in, gently mixing the sauce through the apples. If it looks like too much sauce, you may leave some of it out. The apples will let out some water and make the mixture watery-er so use your judgement here.
- Set oven to 425 Fahrenheit. You may pre-bake your crust for a few minutes, but I didn't find this necessary. Add the filling and the crumble topping.
- Bake for 15 minutes on 425. Turn the heat down to 350 and cover the top of the pie if the crumble looks too brown. Cook another 30-35 minutes.
- Make sure you let the pie cool down completely in order to solidify. This might take up to 4 hours, so make sure you give yourself enough time.
