Spiced Apple Crumble Pie

 

Apple Crumble Pie

Things you need…

Simple Flaky Pie Crust
1 cup all purpose flour
1/4 tsp salt
1/4 tsp baking powder
1 tbsp brown sugar
1/4 cup butter, cold & cubed
1 tsp fresh lemon juice
1/4 cup minus 1 tsp, ice cold water

Filling
8 medium / large apples (I used a mix of Mcintosh, Granny Smith and Honey Crisp)
1 tsp lemon zest
3/4 cup dark brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup cornstartch
1/2 tsp pure vanilla extract
2 tbsp rolled oats

Crumble Topping
1 cup all purpose flour
1 1/2 cups rolled oats
1 tsp baking powder
1 cup dark brown sugar
1 tsp cinnamon
pinch of nutmeg
1/2 cup butter, cold & cut into cubes

Egg Wash
1 egg
1 tbsp whipping cream
1 tsp granulated sugar

How to make…

Pie Crust

In a liquid measuring cup, stir together water and lemon juice. Set in the fridge until ready to use.

In a large bowl whisk together all purpose flour, brown sugar, salt & baking powder until combined. Add the cold, cubed butter to the flour and gently toss with your hands to coat each piece. Using your fingers or a pastry cutter, work the butter into the flour mixture until pea sized chunks of butter remain, with a remaining few larger pieces about the size of almonds.

Remove your water from the fridge and drizzle over the dry ingredients. Use a spatula to gently fold the water into the flour mixture until a shaggy ragged dough forms. Turn the dough out onto a cool surface (lightly floured if you need it) and shape the dough into a disk. Wrap with plastic wrap and place in the refrigerator to chill for at least 1 hour or chill overnight.

Once your dough has chilled, remove it from the fridge and turn it out onto a cool floured surface. Use a rolling pin to roll the dough into a 11-12 inch circle about 1/4 inch in thickness. Place dough into a pie plate and gently press into the edges. Cut off any excess, leaving about a 1 inch overhang. Tuck the rough edges under and use flute the edges as desired. Place prepared pie shell in the fridge until ready to fill.

Crumble Topping

In a bowl, whisk together flour, brown sugar, cinnamon, nutmeg and baking powder. Add the cold, cubed butter to the bowl and toss with flour mixture to coat. Work the butter in with your fingers until it is the texture of coarse sand. Add in the rolled oats and squish the mixture together until crumbly.

Set aside until ready to use.

Filling

Once you have rolled out your pie crust, and set it in the fridge to chill, prepare your filling.

In a bowl, whisk together cornstarch, brown sugar, lemon zest, cinnamon, nutmeg and ginger.

Core and slice your apples into thin slices – about 1/8 to 1/4 inch thick. Add them to the mixing bowl with your sugar mixture and stir to coat. Add vanilla and mix until everything is evenly coated. Set aside.

Assembly

Preheat oven to 425F.

Remove your pie shell from the fridge, and sprinkle the bottom with 2 tbsp of rolled oats. (This is just a little trick if you are worried about a soggy pie bottom) Brush the edges of the pie crust with the egg wash (if desired)

Pour filling into pie crust  and spread evenly to edges. You will probably have a mound of apples in the centre but that’s perfect! Sprinkle the crumble topping over the apple filling to completely cover the top. You may have a bit extra, but you can save this for something else.

Place pie on the bottom rack to bake in the bottom third of your oven for 15 minutes. Reduce heat to 350F and continue baking for an additional 45 minutes or until the top is golden brown and the filling is bubbling up at the sides – checking every so often to ensure parts of the crust aren’t getting too brown. If needed, use tin foil to cover areas that are browning faster than others.

Remove from oven and allow to cool for at least 20 minutes before digging in. Personally I prefer my apple crisp hot from the oven with a hefty scoop of vanilla ice cream, but it is also delicious served completely cool. Eat it however makes you happy!

Happy Baking lovelies!