Apple Crumble Pie is sometimes called “Dutch apple pie,” and is built in two layers. It doesn’t matter how you call it, the pie is simply delicious and usually a pie-stand favorite. It’s special because of the the soft, cinnamony comfort of the apple filling accompanied by the crunchy, buttery topping. You have to try it, it’s really comforting.
- 7–10 large apples, peeled and sliced (tart apples are best, such as Granny Smith),
- 1⁄2 tsp salt,
- 1–2 tsp cinnamon,
- 3⁄4 cup sugar,
- 1⁄4 cup flour.
- 1 cup flour,
- 1⁄2 cup (1 stick) butter, chilled and cut into large chunks,
- 1⁄2 cup brown sugar, packed.
- Prepare the Basic Pie Dough for a single-crust pie, and crimp the edges.
- Prepare the Filling: Cut half of the peeled apples into slices and arrange them directly into the pie shell. Fill the dish enough so you can’t see through the ﬁrst layer to the bottom crust. Sprinkle with half of the salt, cinnamon, sugar, and flour. Slice a second layer of apples, pressing down gently on top of first layer and filling pie dish to a mounded height. Sprinkle with the remaining salt, cinnamon, sugar, and flour.
- Prepare the Crumble Topping: In a large bowl, rub flour, butter, and brown sugar together until the texture looks like marbles. In a large bowl, rub flour, butter, and brown sugar together until the texture looks like marbles. If you don’t rub enough, the crumble topping will turn out too powdery and fine. If you rub too much, it will end up like a big melted, sticky glob. If this happens, add some more flour, or put in the fridge until it cools well, then break it apart into manageable crumb size. Distribute the crumble topping over the top of the pie. Don’t press down or your crumbs will look flat.
- It’s a good idea to put a cookie sheet or oven liner under the pie when in oven, because a few bits of the crumble topping might roll off into the oven. Bake at 425 degrees for 15–20 minutes to brown the top, tthen reduce heat to 375 degrees and continue baking until bubbling and apples have softened.