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Apple Crumble Pie

Apple crumble pie pairs a flaky, chilled homemade crust with cinnamon apples and a buttery oat-brown sugar topping. Bake until the topping is golden and juices bubble in the center, then cool for clean slices.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling and cooling 4 hours
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

For the crust and topping
  • 1.75 cup all-purpose flour divided (1 1/4 cups for the crust and 1/2 cup for the topping)
  • 1 cup unsalted butter cold and divided (1/2 cup for the crust and 1/2 cup for the topping)
For the crust
  • 0.5 tsp fine salt
  • 3 tbsp ice water 3 to 5 tablespoons
For the filling
  • 2.5 lb apples firm (such as Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4 inch thick
  • 0.67 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
For the topping
  • 0.5 cup light brown sugar packed
  • 0.5 cup old-fashioned rolled oats

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. In a large bowl, whisk 1 1/4 cups of the flour with the salt.
  2. Cut in 1/2 cup of the cold butter with a pastry blender until the pieces are about the size of peas.
  3. Drizzle in 3 tablespoons of the ice water, tossing with a fork; add more water, 1 teaspoon at a time, until the dough holds together when squeezed.
  4. Shape the dough into a disk, wrap, and refrigerate for 1 hour.
  5. Roll the dough between two sheets of parchment paper into a 12-inch circle.
  6. Fit the dough into a 9-inch pie plate and remove the parchment.
  7. Trim the overhang to 1/2 inch, fold the edge under, and crimp.
  8. Refrigerate the crust while you prepare the filling.
Make the filling
  1. In a large bowl, toss the apples with the granulated sugar, cornstarch, lemon juice, and cinnamon until evenly coated.
Make the topping
  1. In a medium bowl, combine the remaining 1/2 cup flour, brown sugar, and oats.
  2. Cut in the remaining 1/2 cup cold butter until the mixture forms coarse crumbs.
Bake the pie
  1. Spoon the filling into the chilled crust, mounding the apples slightly.
  2. Scatter the topping evenly over the apples.
  3. Heat the oven to 400°F with a rack in the lower third.
  4. Set the pie on a rimmed baking sheet and bake for 20 minutes.
  5. Reduce the oven to 375°F and bake for 40 to 50 minutes, until the topping is golden and juices bubble in the center; shield the crust edge or topping loosely with foil if either browns too quickly.
  6. Cool the pie on a rack for at least 3 hours before slicing.

Notes

Use firm apples so the filling holds its shape. Store covered in the refrigerator for up to 4 days; freezer friendly. For a gluten-free variation, use a measure-for-measure gluten-free flour blend and certified gluten-free oats.