Few among us can say ‘no’ to warm apple pie… it’s just an irresistible delight and an iconic American treat that stirs up sweet, homespun memories for so many. Since Pennsylvania is home to fresh, juicy apples galore, this recipe is a great go-to for the farmers market and pick-your-own hauls available for much of the year. Most apple varieties will do, whether you prefer a tart Granny Smith or McIntosh or something a bit sweeter, like Honeycrisp, Ginger Gold or Fuji.
And, while we can all appreciate the intricate lattice work of seasoned bakers, this crumble-style recipe offers a simpler approach that skimps on none of the sumptuous flavors and textures in the end result. Just combine the buttery, cinnamon-sugar-oat topping and sprinkle it generously on top. Once the pie is hot and golden, add a dollop of fresh, PA-made ice cream for a perfect final touch.
Apple Crumble Pie
| Yield |
|---|
| Serves 8-12 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 60 min | 135 min |
Ingredients
- For crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter, cubed
- 3 tablespoons ice water
- For pie:
- 6 cups peeled and thinly sliced Pennsylvania apples, like Honeycrisp, Granny Smith, etc.
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- For topping:
- ½ cup old-fashioned oats
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- Pennsylvania vanilla ice cream, for serving
Method
- Preheat the oven to 375°F.
- For crust: Combine flour, salt, and sugar together in a medium bowl. Cut in the cold butter using a pastry cutter or your fingertips, until coarse crumbs remain.
- Add ice water, 1 tablespoon at a time, gently mixing until the dough just comes together. Pat dough into a flattened disc and wrap tightly with plastic wrap. Refrigerate at least 1 hour.
- On a lightly floured surface, roll chilled dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate, pressing gently into the bottom and sides. Trim and crimp edges, as desired.
- For pie: Combine apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg and salt in a large bowl until evenly coated. Transfer apple mixture into the prepared pie crust, mounding slightly in the center.
- For topping: Combine oats, flour, brown sugar, cinnamon and salt in a medium bowl. Pour in melted butter and stir until crumbly and well-combined. Sprinkle crumble topping evenly over the apples.
- Place pie on a rimmed baking sheet lined with parchment paper. Bake until the top is golden and crisp and the filling is bubbling around the edges, about 50-60 minutes. If the crumble browns too quickly, loosely tent the pie with foil.
- Remove from oven and let cool completely, at least 2 hours before slicing. Serve warm with vanilla ice cream.
- Recipe and video: Dish Works
