Apple Crumble Pie

Photo by Meghan C.
Adapted from chatelaine.com

PREP TIME

35

minutes

TOTAL TIME

165

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

165

minutes

SERVINGS

--

servings

Adapted from chatelaine.com

Ingredients

  • Ingredients

  • 1 1/4

    cups all-purpose flour

  • 1

    tsp granulated sugar

  • 1/2

    tsp salt

  • 1/2

    cup cold unsalted butter, cubed

  • 3 to 4

    tbsp cold water

  • vanilla ice cream or vanilla custard (optional)

  • CRUMBLE

  • 1/2

    cup large-flake oats

  • 1/2

    cup all-purpose flour

  • 1/4

    cup brown sugar

  • 1/4

    tsp salt

  • 1/2

    cup cold unsalted butter, cubed

  • FILLING

  • 5

    gala apples, peeled and sliced, about 6 cups

  • 1/2

    cup brown sugar

  • 1/2

    tsp cinnamon

  • 1/8

    tsp nutmeg

  • 1/8

    tsp cardamom

  • 1/8

    tsp salt

Directions

Instructions WHIRL 1 1/4 cups flour with granulated sugar and 1/2 tsp salt in a food processor. Add 1/2 cup butter. Pulse until crumbs form. With machine still running, add water through the spout, 1 tbsp at a time, until dough comes together, 30 sec. Flatten into a disc. Wrap with plastic wrap and refrigerate for at least 30 min. POSITION rack in lower third of oven. Preheat to 375F. Place a 9-in. pie plate on a baking sheet. STIR oats with 1/2 cup flour, 1/4 cup brown sugar and 1/4 tsp salt in a medium bowl. Add 1/2 cup butter and work in, using your fingertips, until crumbly. TOSS apples with 1/2 cup brown sugar, cinnamon, nutmeg, cardamom and 1/8 tsp salt in a large bowl until evenly coated. Add half the crumble mixture and toss until combined. ROLL out pastry disc, on a lightly floured surface, into a 13-in. circle. Lift onto pie plate. Press dough over bottom and up sides of pan, leaving 1-in. overhang. Tuck pastry edge under itself and crimp together using your index finger and thumb, or press around edges using the tines of a fork. Scrape apple mixture into pastry. Sprinkle remaining crumble mixture over apples. BAKE in lower third of oven, covered with foil, 20 min. Remove foil and continue baking until golden, 40 to 50 more min. Transfer pie to a rack to cool completely, 1 hour. Serve with vanilla ice cream or vanilla custard, if desired.

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