Thanksgiving means time to bake some pies. I’d like to share some of my pie recipes. First recipe I’d like to share is delicious dutch (or crumb top) apple pie. I’m of the opinion that unless you are making a mile high deep dish apple pie, putting a crust on top really is unforgivable. The crumb topping adds flavor and texture to an otherwise uniform and bland pie.
Apple Crumble Pie
For the filling:
- 6 – 8 medium apples (~1000 grams), peeled, cored, and sliced
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
For the topping:
- 6 tablespoons unsalted butter, cut into 1/2-inch chunks
- 1/2 cup brown sugar
- 2/3 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- 1 pie crust recipe
- Preheat oven to 375 degrees F.
- Roll out one half of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle.
- Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang.
- Tuck overhang under and use your thumb and finger to create a crimped edge.
- Refrigerate pie shell until ready to use.
- To make the filling, toss together the apples, sugar, flour, cinnamon and nutmeg. Place into the prepared pie crust.
- To make the topping, use your fingers or the paddle attachment of a mixer, work the butter with the rest of the topping ingredients until you have a course, crumbly mixture.
- Cover the apples with the topping.
- Place pie on a sheet pan and bake for 50-60 minutes, until topping is golden brown and the filling is bubbling. If the topping and crust browns too quickly, cover with foil for the remainder of the baking time.
- Let the pie cool completely before serving.
This recipe only requires one half of the the pie crust recipe. Reserve the other half for a later use. Store tightly wrapped in plastic, in the fridge for up 1 week or in the freezer for up to 3 months.