Classic Apple Crumble Pie

Votes: 3

Time: 3 hours.
Complexity: easily
Servings: 6 - 8

This classic apple crumble pie features a crumbly crust topped with a thick layer of juicy, spiced apple filling, topped with a delicious streusel. It's easier to make than a traditional apple pie, and the filling requires no prep. Simply toss sliced apples with butter and spices, arrange them on the pie crust, cover with lumps of pie crust topping, and bake. For a more complex filling, choose apples of different varieties, from tart-sweet Granny Smith to sweet Gala.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 1/4 cups premium flour + extra for work
2 tsp. granulated sugar
0.5 tsp salt
110g chilled unsalted butter, cut into 1cm cubes.
1 tbsp. apple cider vinegar
1/4 cup ice water + more as needed

Topping

1 cup flour
1/3 cup brown sugar
1/4 tsp ground cinnamon
1/4 teaspoon salt
110 g unsalted butter, cut into 1 cm pieces, at room temperature

Filling

1.3 kg of apples of different varieties (for example, Golden Delicious, Granny Smith and Gala), peeled and cut into 0.5 cm thick slices.
4 tbsp unsalted butter, melted
1/3 cup granulated sugar
1/4 cup brown sugar
2 tbsp. flour
1 tbsp. freshly squeezed lemon juice
1 teaspoon ground cinnamon
1/8 tsp salt

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the cake layerIn a large bowl, combine the flour, granulated sugar, and salt. Rub the butter into the flour with your fingers until the pieces are the size of peas. Pour in the vinegar and ice water; stir gently with a fork to form a dough. If the dough doesn't come together when squeezed in your hand, add more ice water, 1 tablespoon at a time. Turn the dough out onto a piece of plastic wrap and form it into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
On a lightly floured work surface, roll the dough into a 32cm (12in) circle. Place it in a 22cm (9in) pie pan. Trim the edges, leaving a 2cm (0.75in) overhang, then fold the excess dough under; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.

Meanwhile, prepare the topping.In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Rub the butter into the flour mixture with your fingers to form large clumps. Freeze until ready to use.
Prepare the fillingPlace a foil-lined baking sheet on the bottom rack of the oven; preheat to 200°C. In a large bowl, combine the apples, melted butter, both sugars, flour, lemon juice, cinnamon, and salt. Spread the filling on the chilled pie crust. Top with the topping.
Bake the pie on the preheated baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350°F (175°C) and bake until the apples are tender when pierced with a knife, another 60-80 minutes. If the topping is browning too quickly, cover it with foil. Transfer the pie to a wire rack and let cool completely.

Categories:

recipe / Autumn dishes / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes

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