There’s something magical about the combination of tart Granny Smith apples and a buttery, crumbly topping that just feels like a warm hug. It’s a dish that never fails to bring smiles to everyone’s faces. Baking this pie has become a ritual for us, especially during gatherings or holidays. And trust me, it’s super easy to whip up, even if you’re not a seasoned baker.
The beauty of this Apple Crumble Pie lies in its simplicity and the joy it brings to those who taste it. I relish the moment when I pull it out of the oven, and the golden crumbs glisten under the kitchen light. Not to mention, the way the sweet and spicy fragrance fills the house, luring everyone to the kitchen, hoping to sneak a piece before dinner.
If you’re looking to create cherished memories and delightful experiences with your loved ones, give this pie a try. It’s perfect for any occasion, be it a casual weekend treat or a highlight at your next festive gathering. So, let’s get baking and make some sweet memories with this Apple Crumble Pie!
How to Make Apple Crumble Pie
Click here to get printable version
Ingredients:
- 1 all-butter pie crust (or a refrigerated one)
- 3 pounds Granny Smith apples (about 5-7 apples depending on size)
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- â…” cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- ¼ teaspoon salt
- 12 tablespoons (170g) unsalted butter (softened slightly)
Directions:
- Begin by rolling out your pie crust and placing it into a 9-inch pie dish. Chill it in the refrigerator until ready to use.
- Peel, core, and thinly slice the apples. In a large pot, add an inch of water and the apples. Cook gently for 3-5 minutes, stirring occasionally, until the apples are just translucent. Drain and let cool.
- In a mixing bowl, combine flour, â…” cup of sugar, cinnamon, and salt. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Arrange the cooled apples in the pie crust. Sprinkle with the ¼ cup sugar and cinnamon. Top with the crumb mixture, spreading evenly.
- Place the pie on a baking sheet to catch spills. Cover crust edges with foil or a pie shield.
- Bake in a preheated oven at 425°F for 10 minutes. Lower the temperature to 350°F and bake for 30-40 minutes more. Remove foil in the last 15 minutes for a golden crust.
- This pie can be made ahead; refrigerate overnight. Serve with whipped cream or ice cream for a treat!
Customizing Apple Crumble Pie: Alternative Ingredients
If you’re low on Granny Smith apples, consider using Honeycrisp or Braeburn for a sweet twist. Can’t find all-butter pie crust? A crumbly graham cracker crust can work too. For a gluten-free version, swap the flour with almond or oat flour. Feel free to experiment with brown sugar instead of granulated for a richer flavor.
Best Ways to Store Apple Crumble Pie Leftovers
To keep your pie fresh, cover it with plastic wrap or foil and store it in the refrigerator for up to three days. If you want to freeze it, wrap it tightly with aluminum foil or freezer wrap, and it will last up to three months. When you’re ready to enjoy, thaw in the refrigerator and warm it in a preheated oven.
Perfect Pairings for Apple Crumble Pie
This pie pairs wonderfully with a dollop of whipped cream or a scoop of creamy vanilla ice cream. You can also serve it with a drizzle of caramel sauce for extra indulgence. For a refreshing contrast, try serving it alongside a crisp apple cider or a hot cup of spiced tea.
Pro Tips for the Perfect Apple Crumble Pie
To ensure your crust stays flaky, keep the butter cold while mixing the crumb topping. If using a store-bought pie crust, let it come to room temperature for easy handling. Adjust the sugar based on apple sweetness. A sprinkle of nutmeg or cloves can add warmth to the spice blend, enhancing the pie’s flavor.
Using What’s in Season for Apple Crumble Pie
During the fall, try incorporating pears or cranberries for a seasonal twist. In the summer, swap some apples for peaches or berries for a fresher take. In winter, add a hint of ginger for warmth. Use whatever is in season to make this pie fit any time of year.
FAQs:
Can I make the apple crumble pie in advance?
Yes, you can prepare this pie a day ahead. After baking, allow it to cool completely before covering with foil or plastic wrap. Store it in the refrigerator, and when you’re ready to serve, you can warm it slightly in the oven to refresh the flavors.
What are the best apples to use for apple crumble pie?
Granny Smith apples are ideal due to their tartness and firmness, which hold up well during baking. If you prefer a sweeter pie, you can mix in Honeycrisp or Fuji apples. Feel free to experiment with different apple varieties to find your favorite combination.
Can I use a different type of crust for this pie?
Definitely! While an all-butter crust is traditional, a graham cracker or shortbread crust can add a unique twist. If you’re making a gluten-free version, consider using a nut-based crust like almond flour. Just ensure it’s well chilled before adding the filling.
How can I prevent the pie from becoming soggy?
To prevent a soggy pie, pre-bake the crust slightly before adding the filling. Also, ensure the apple slices are well drained after cooking. Using a pie shield or foil can help the edges cook evenly without over-browning, leading to a perfectly baked pie.
What can I do with leftover apple crumble pie?
Leftover pie can be stored in the refrigerator for up to three days. If you prefer, you can freeze it for future enjoyment. Leftovers can be reheated in the oven for a fresh taste. Another idea is to crumble it over yogurt or ice cream for a delicious dessert.
Is it possible to make this pie vegan?
Yes, you can make this pie vegan by using a dairy-free pie crust and substituting the butter in the crumb topping with a plant-based margarine or coconut oil. Make sure any additional ingredients or toppings are also vegan-friendly to maintain consistency.
Apple Crumble Pie
Equipment
- 9-inch pie dish
- large pot
- Large Bowl
- cookie sheet
Ingredients
- 3 pounds Granny Smith apples (about 5-7 apples depending on size)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- â…” cup granulated sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 12 tablespoons unsalted butter (softened slightly)
Instructions
- Start by rolling out your pie crust and position it in a 9-inch pie dish. Chill it in the refrigerator until you are ready to fill.
For the Apples:
- Peel, core, and thinly slice the apples. In a large pot, pour in about an inch of water and add the sliced apples. Cook while gently stirring for approximately 3-5 minutes once the water boils, until the apples become slightly soft.
For the Crumb Topping:
- In a large bowl, mix together the flour, sugars, cinnamon, and salt. Utilize a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
- After draining the apples, let them cool in a strainer for a few minutes. Once cooled, layer the apples into the prepared pie crust and sprinkle the ¼ cup of sugar mixed with cinnamon over the top. Evenly distribute the crumb topping.
- To catch any spills, place the pie on a cookie sheet. Protect the crust edges with thin strips of foil or a pie shield.
- Bake in a preheated oven at 425°F for 10 minutes. Afterward, lower the temperature to 350°F and continue baking for another 30-40 minutes. Remove the foil in the last 15 minutes to allow the crust to achieve a golden brown color.
- This pie can be prepared a day early; just store it in the refrigerator overnight. It pairs wonderfully with whipped cream or ice cream. Enjoy!
