Crumbly Apple Pie
Submitted by sophie
Granny Smith apple pie with a flaky homemade crust and a buttery brown sugar crumble topping spiced with cinnamon and nutmeg. From-scratch apple pie the way it should be.
YIELD
1 piePREP
45 minCOOK
35 minREADY
1 hrsSome apple pies hide behind a top crust. This one shows off.
Seven Granny Smith apples get sliced thin and tossed with sugar, cinnamon, nutmeg, and salt, then piled into a flaky homemade shortening crust. On top goes a brown sugar, flour, and butter crumble that bakes into a crunchy, caramelized blanket.
The crumble topping is what sets this apart. It shatters when you press a fork through it, giving way to tender, tart apples underneath.
Baked on the lowest rack so the bottom crust crisps up properly and the filling bubbles away.
Kitchen Tips
- Keep the shortening and butter cold. Warm fat makes tough pastry and greasy crumble
- Slice the apples thin so they cook through evenly. Thick chunks can stay crunchy in the center
- Place on the lowest oven rack. The heat from below is what prevents a soggy bottom crust
- If the crumble is browning too fast, tent loosely with foil for the last 10 minutes
Ingredients
Directions
Place oven rack in lowest position. Preheat oven to 400℉ (200℃).
To prepare crust, in a medium bowl, mix together flour and salt.
Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie pan. Trim excess dough, leaving a 1inch overhang; make a decorative edge.
To prepare filling, mix together all ingredients. Spoon into crust.
To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg.
Using a pastry blender or 2 knives, cut butter into brown sugar mixture utnil coarse crumbs form.
Sprinkle apples evenly with topping.
Bake pie until topping is lighlty browned and filling is bubbly, 35 minutes.
If pie is overbrowning, cover loosely with aluminum foil.
Transfer to a wire rack to cool.
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