Less intimidating to make than the traditional double-crust version, this apple pie gets topped with a crumbly, crunchy topping that settles nicely into the soft bubbly filling. Reducing the apples' cooking juices helps concentrate their flavor into a caramel-like toffee, which makes the pie that much more potent and sweet.
Recipe courtesy of Food Network Kitchen
Apple Crumble Pie
Total:
6 hr 30 min
Active:
1 hr 5 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
6 hr 30 min
Active:
1 hr 5 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Dough:
Filling:
Streusel Topping:

Directions

For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg mixture and pulse until the dough just comes together. (If the dough is very dry, add up to 1 extra tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.

For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and brown sugar to the bowl with the lemon juice, and toss.

Melt the butter over medium-high heat in a large skillet. Add the sugared apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander set over a medium bowl to catch all the juices. Shake the colander to extract as much liquid as possible. Return the juice to the skillet and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.

Toss the apples with the thickened juice, cinnamon, salt, cloves, ginger and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)

For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the almonds.

To assemble and bake the pie: Position a rack in the lower third of the oven and place a baking sheet on it. Preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.

Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, about 1 hour. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Phyliss Pellman Good

Tamale Pie

Recipe courtesy of Ree Drummond

Raspberry Crumble Bars

Recipe courtesy of Ina Garten

Marbled Dipped Apples

Recipe courtesy of Ree Drummond

Sweet Potato Pie

Recipe courtesy of Trisha Yearwood

Pecan Pie

Recipe courtesy of Trisha Yearwood

Skillet Apple Pie with Cinnamon Whipped Cream

Recipe courtesy of Trisha Yearwood

Sweet Potato, Apple and Leek Casserole

Recipe courtesy of Trisha Yearwood

Cran-Apple Crisp

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking