Apple Crumble Pie
Ingredients
The crust
-
1½
cups
white all-purpose flour
-
½
tsp
salt
-
2
tbsp
white sugar
-
6
tbsp
cold butter, cubed
-
4–6
tbsp
ice cold water
The pie filling
-
4
Granny Smith apples, peeled, cored, and sliced thin
-
4
Honeycrisp apples, peeled, cored, and sliced thin
-
½
cup
white sugar
-
¼
cup
white flour
-
2
tbsp
lemon juice
-
2
tsp
ground cinnamon
-
¼
tsp
nutmeg
-
2
tsp
vanilla extract
The crumble topping
-
1
cup
flour
-
1
cup
chopped walnuts
-
½
cup
brown sugar
-
2
tsp
cinnamon
-
½
cup
butter, melted
Instructions
- In a food processor, combine ¾ cup flour, salt, and sugar, then pulse a few times.
- Add cubed butter and process until a crumbly dough forms, then add the remaining flour and pulse until fine crumbles.
- Transfer the dough to a bowl, sprinkle with 2 tbsp of ice water, and mix until it holds together.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- After chilling, let the dough rest for 5 minutes at room temperature and roll it out to fit the pie dish.
- Transfer the rolled dough to a greased pie dish and crimp the edges.
- In a large bowl, mix sliced apples with sugar, flour, lemon juice, cinnamon, nutmeg, and vanilla until coated.
- Pour the apple mixture into the unbaked crust.
- In a separate bowl, combine flour, walnuts, brown sugar, and cinnamon, then mix in melted butter until crumbly.
- Spread the crumble topping over the apples.
- Bake the pie at 425°F for 15 minutes, then reduce to 350°F and bake for 60-75 minutes until golden brown.
- Allow the pie to cool completely at room temperature before serving.
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
4g
Sodium
150mg
Cholesterol
20mg
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