Deep Dish Apple Crumble Pie
Ingredients
The crust
-
1
heaping cup
unbleached all-purpose flour
-
½
tsp
salt
-
6
Tbsp
cold butter (non-dairy for vegan)
-
3-6
Tbsp
cold water
The filling
-
7
medium
apples (cored, peeled and sliced, a mix of sweet and tart)
-
¾
cup
sugar
-
1
tsp
cinnamon
-
1
Tbsp
flour
-
1
Tbsp
butter (non-dairy for vegan, such as Earth Balance)
The crumble topping
-
1
cup
rolled oats
-
½
cup
almond meal
-
½
cup
roughly chopped pecans (or sub additional almond meal)
-
⅓
cup
packed light brown sugar
-
1
pinch
sea salt
-
4
Tbsp
cold butter (non-dairy for vegan or sub olive oil)
Instructions
- Preheat oven to 400°F (204°C).
- For the crust, mix salt in flour and cut butter into flour until blended. Add enough water until the dough forms.
- Mold the dough into a disc and roll it out to fit a 10-inch cast iron skillet or 9-inch pie dish. Refrigerate until ready.
- For the filling, prep the apples and toss them with sugar, cinnamon, and flour. Add to the pie crust and top with butter.
- For the topping, mix all crumble topping ingredients until crumbly, then spread over the pie.
- Bake at 400°F for about 45 minutes, or until the pie is bubbly and the top is golden brown.
- Let rest for at least 30 minutes before slicing. Store leftovers at room temperature for up to 2-3 days.
Nutrition Facts (estimated)
Servings
8 slices
Calories
487
Total fat
24g
Total carbohydrates
65g
Total protein
5g
Sodium
214mg
Cholesterol
0mg
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