We’ve all got a sweet tooth to fulfill, so whether baking is a passion of yours or you simply wish to enjoy an activity with your family I recommend that you all try this recipe and indulge in a scrumptious pie. So without further ado, I present to you the best recipe I could find for an apple crumble pie.
What you’ll need:
- Pie Crust
- 5 large apples, cored, peeled, and sliced into 1/4-inch slices (approx 8-10 cups total – use a variety for better flavor)
- 2 Tablespoons (30ml) lemon juice
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Crumble Topping
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 3/4 cup chopped walnuts
- 1/3 cup unsalted butter, melted and slightly cooled
- Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
- Roll out the chilled pie dough: On a floured work surface, roll out the disc of chilled dough. Turn the dough 90 degrees after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl– don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
- Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 190°C and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, to prevent the edges from browning too quickly cover the surface of the pie with foil.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Et voilà!
To be honest, when I first made this pie I accidentally burnt the walnuts. Nonetheless, it is the best I have ever had! So, I hope you bake and eat it with great relish.
