Apple Pie with Crumb Topping

Honeypie’s Recipes thanks all the brave men and women and their families who serve or have served our country by offering a Veteran’s Day Apple Pie with Crumb Topping recipe.

We decided to pay tribute to our troops with an apple pie recipe. When journalists’ asked WWII soldiers why they were fighting, the frequent response was:  “For Mom and apple pie.”

Interestingly, apples are not native to the Americas; they were brought here from Europe. Apple pie became a symbol of prosperity and national pride in the 19th and 20th centuries. Hence the expression “As American as apple pie.” We took the liberty of making a version from the Dutch, which uses a crumb topping instead of a double crust.

Traditional accompaniments for apple pie are whipped cream, ice cream, or thin slices of sharp Cheddar cheese.

Single Pie Crust

Dump the flour, sugar, cinnamon and salt into a large bowl. Cut the butter in half lengthwise and then into 8 slices. Toss these into the flour and coat the individual pieces well. Cut the butter with a pastry blender until the butter is in tiny pieces about the size of a pea.

Use the butter wrapper to grease the inside of the pie dish.

Measure 1/4 cup water, add vanilla extract, and drizzle over the flour. Toss gently with your fingers to incorporate the moisture. Form a small clump of dough. If it crumbles easily, add another tablespoon of water and toss. Repeat the crumble test. Add another teaspoon or two of cold water if it’s still dry and repeat the crumble test.

Once the dough holds together, push it all together into a mound and place on a piece of plastic wrap.

Wrap securely and push down to form a round disc. Refrigerate for at least 30 minutes to hydrate the flour.

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Crumb Top

Place the sugar and walnuts in the base of a food processor and pulse until the nuts are mealy. Add the flour, oat, cinnamon and salt and pulse five-six times.

Dump the crumble mixture into a medium-sized mixing bowl. Pour the melted butter onto the crumble mixture and stir until combined.

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Apple Filling

*Note: I used two each Granny Smith, Macoun, Honeycrisp and Golden Delicious; each has a different sweetness or tartness and soft or firm texture, which makes a complex pie.

Peel and core the apples and cut into 1/2-inch slices lengthwise. Sprinkle with cinnamon and salt; toss to combine.

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Assembly

Preheat the oven to 400 degrees F.

Lightly flour a rolling surface, the rolling pin and both sides of the pastry dough. Roll the dough out from the middle; turn, roll from the middle. If the dough begins to stick, lift and lightly sprinkle more flour on the rolling surface, rolling pin and pastry dough. Continue rolling, turning and dusting as needed until the dough is roughly 14-inches round.

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Roll out the pie crust (see our post/video) around the rolling pin and drape evenly across the pie dish. Lift each side and tuck the pastry down the sides of the pie dish. Cut the edge of the dough around the pie dish leaving a one-inch overlap.

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Fold the overlap under and then crimp. Sprinkle the bottom of the pie dish with one tablespoon all-purpose flour.

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Slide the apple mixture into the dough-lined pie dish. Strew the crumble over the top.

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Bake in preheated oven for 30 minutes, then reduce the heat to 350ºF and continue cooking until the apples are fork tender and juices are bubbling, about 45 minutes; the pie is done when the apples are easily pierced with a knife.

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Apple Pie with Crumb Topping

apple pie

Make this delicious apple pie with crumb topping with a variety of apples, such as McIntosh, Granny Smith, Golden Delicious or McCoun. Serve with whipped cream, ice cream or slices of Cheddar cheese.

  • Author: Trish Lobenfeld
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 8 servings
  • Category: Dessert

Ingredients

Pastry Dough
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
8 tablespoons (1 stick) unsalted butter,
6-8 tablespoons cold water, divided
1/2 teaspoon vanilla extract

Apple Filling
8 medium apples (use a variety for complex flavor)*
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt

Crumb Topping
1/2 cup brown sugar
1/2 cup walnuts
1 cup all-purpose flour
1 cup quick oats
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
6 tablespoons unsalted butter, melted

Instructions

Pastry Dough
Dump the flour, sugar, cinnamon and salt in a large bowl.

Cut the butter in half lengthwise and then into 8 slices. Toss these into the flour and coat the individual pieces well.

Cut the butter with a pastry blender until the butter is in tiny pieces about the size of a pea.

Use the butter wrapper to grease the inside of the pie dish.

Pour the vanilla into a measuring cup and add four ounces of cold water. Drizzle over the flour. Toss gently with your fingers to incorporate the moisture.

Form a small clump of dough. If it crumbles easily, add another tablespoon of cold water and toss.

Form another small clump and repeat the crumble test. Add another teaspoon or two of cold water and repeat the crumble test.

Once the dough holds together, it should not be wet, push it all together into a mound and place on a piece of plastic wrap.

Wrap securely and push down to form a round disc.

Refrigerate for at least 30 minutes to hydrate the flour.

Apple Filling
Peel and core the apples and cut into 1/2- to 3/4-inch slices lengthwise.

Sprinkle with cinnamon and salt; toss to combine.

Crumb Topping
Put the sugar and walnuts in the base of a food processor and pulse until the nuts are mealy.

Add the flour, oat, cinnamon and salt and pulse five-six times.

Dump the crumble mixture into a medium-sized mixing bowl.

Pour the melted butter onto the crumble mixture and stir until combined.

Assemble

Preheat the oven to 400 degrees F.

Lightly flour a rolling surface, the rolling pin and both sides of the pastry dough.

Roll the dough out from the middle; turn, roll from the middle. If the dough begins to stick, lift and lightly sprinkle more flour on the rolling surface, rolling pin and pastry dough.

Continue rolling, turning and dusting as needed until the dough is roughly 14-inches round.

Roll the dough around the rolling pin and drape evenly across the pie dish. Lift each side and tuck the pastry down the sides of the pie dish. Cut the edge of the dough around the pie dish leaving a one-inch overlap.

Slide the apple mixture into the dough-lined pie dish. Strew the crumble over the top.

Bake in preheated oven for 30 minutes, then reduce the heat to 350ºF and continue cooking until the apples are fork tender and juices are bubbling, about 45 minutes; the pie is done when the apples are easily pierced with a knife.

Nutrition

  • Serving Size: 51581

Keywords: apple pie, apple crumb pie, dessert, pie, crumble, apple dessert

 

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