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.



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,
68 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


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.


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.


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