Description
This rustic apple pie layers a buttery, flaky crust with warmly spiced tender apples and a generous brown sugar crumb topping that bakes into a sweet, crunchy crown. Every forkful delivers soft cinnamon-kissed fruit, crisp streusel texture, and rich pastry in perfect balance.
Ingredients
Scale
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
- 3 to 4 tablespoons ice water
- 6 medium Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/3 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, melted and slightly cooled
Instructions
- Make the crust: In a large mixing bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon kosher salt, and 1 tablespoon granulated sugar until evenly combined. Scatter the cold cubed butter over the dry ingredients and use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
- Drizzle 3 tablespoons of ice water over the flour-butter mixture and toss gently with a fork until the dough begins to come together. If the dough still appears dry and crumbly, add the remaining 1 tablespoon ice water, 1 teaspoon at a time, just until the dough holds together when squeezed between your fingers. Gather the dough into a rough ball, flatten it into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes while preparing the apples.
- Prepare the apple filling: In a large bowl, combine the sliced Granny Smith apples, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, lemon juice, 1 1/2 teaspoons cinnamon, nutmeg, 1/4 teaspoon kosher salt, and 3 tablespoons all-purpose flour. Toss gently with a silicone spatula until every apple slice is well coated with the sugar and spice mixture. Set aside for 15 minutes to allow the apples to release some of their juices and the sugar to dissolve into a light syrup.
- Preheat the oven to 400°F / 204°C with a rack positioned in the lower third of the oven. Place a rimmed baking sheet on the rack as it preheats to catch any juices that bubble over from the pie and to help crisp the bottom crust.
- Roll out the dough: Lightly dust a clean work surface and a rolling pin with all-purpose flour. Remove the chilled dough from the refrigerator and roll it into a 12-inch circle approximately 1/8-inch thick, rotating the dough a quarter turn after every few passes to prevent sticking. Carefully transfer the dough to a 9-inch pie dish by rolling it loosely around the rolling pin and unrolling it over the dish, then gently press the dough into the bottom and up the sides without stretching it.
- Trim and crimp the edges: Using kitchen scissors or a paring knife, trim the overhanging dough to about 1/2 inch beyond the rim of the pie dish. Fold the overhang under itself to create a thicker edge, then crimp decoratively with your fingers or the tines of a fork. Refrigerate the crust-lined pie dish for 15 minutes to firm up the butter, which prevents shrinkage during baking.
- Prepare the crumb topping: In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, old-fashioned rolled oats, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt until evenly mixed. Pour the melted butter over the dry mixture and stir with a fork until the ingredients are completely moistened and form large, clumpy crumbs that hold together when pressed between your fingers.
- Assemble the pie: Give the apple filling one more gentle stir to redistribute the juices, then pour the apples and all their accumulated liquid into the chilled pie crust, mounding the apples slightly toward the center as they will shrink during baking. Sprinkle the crumb topping evenly over the apples, gently pressing some of the crumbs together into larger clusters and letting smaller crumbs fall into the gaps to create varied texture.
- Bake for 20 minutes at 400°F / 204°C to set the crust and begin caramelizing the apples. You should see the crust edges turning golden and the filling starting to bubble around the edges. After 20 minutes, reduce the oven temperature to 375°F / 190°C without opening the oven door and continue baking for 30 to 35 minutes more.
- Check for doneness: The pie is ready when the crumb topping is deeply golden brown, the filling is actively bubbling with thick, syrupy juices, and a thin knife inserted through the center meets only tender apples with little resistance. If the topping or crust begins to brown too quickly before the apples are cooked, tent the pie loosely with aluminum foil for the final 10 to 15 minutes of baking.
- Remove the pie from the oven and transfer it to a wire rack. Let the pie cool for at least 2 to 3 hours before slicing to allow the filling to fully set and thicken; cutting too early will cause the juices to run out and result in a soupy pie. Serve warm or at room temperature with vanilla ice cream or freshly whipped cream if desired.
Notes
Store leftover pie loosely covered with aluminum foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, though the crumb topping will soften slightly; re-crisp in a 350°F / 177°C oven for 10 to 12 minutes before serving. To freeze: wrap the fully cooled pie tightly in plastic wrap and then foil and freeze for up to 3 months. Reheat refrigerated pie slices in a 350°F / 177°C oven for 10 to 15 minutes until warmed through; frozen whole pie should be thawed in the refrigerator overnight before reheating.
Nutrition
- Calories: 789
- Sugar: 68g
- Sodium: 520mg
- Unsaturated Fat: 23g
- Carbohydrates: 110g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 98mg
Keywords: pioneer woman apple pie, apple pie with crumb topping, dutch apple pie, crumb topped apple pie, pioneer woman dessert, apple crumb pie, homemade apple pie, american classic dessert, cinnamon apple pie, fall baking