Apple Crumble Pie

I’ve been sitting at home for the past couple of weeks recovering from a broken ankle and been scrolling through previous recipes that I’ve absolutely loved - both making and eating - and I came across this recipe for my Apple Crumble Pie that is a knockout! Of course, the irony in this situation is that I can barely make it to the bathroom without getting winded, let alone think about standing in the kitchen to make a pie.

When I came across this I wasn’t sure if this was worth posting - apple season has, for the most part, come and gone but since I can’t cook I might as well post a recipe I adore and dream of the day I’ll be back in the kitchen rolling out dough. At one point I thought that I could ask Dil to put all the ingredients on a table for me and I could sit, assemble, and he could bake. On second thought, he’s done so much for me lately that if I asked him to willingly let me make a mess and have him clean it up, I think he might leave me - and we’re only four months out from our wedding! So instead, I’ll continue to daydream and order some pre-made pie from Uber Eats.

This recipe got me thinking - the construction is so interesting because unlike a regular pie crust-topped pies, it’s topped with a crumble, making it a cross between a pie and a fruit crisp. So, for anyone incapable of successfully making a traditional pie, this is a great way to go. You can buy a pre-made pie crust from the store, fill it with the apple mixture and top it with the crumble topping. There’s really very little cooking and you’ll look like a rockstar with your family and friends!

It also got me thinking about the filling - if you’re not really into apples (or all the apples in your area have little-to-no flavor right now) you can swap them out for so many things: plums, peaches, pears, etc. and if you’re really lazy, you could even get a bag of frozen fruit and use that instead. The possibilities are endless!

So with that said, I hope you give this a try and see what you can come up with. And please, I beg of you, send me pictures of what you make so I can live vicariously through you!

Homemade Pie Crust:

• 2 cups all-purpose flour

• 1/4 cup sugar

• 1/4 teaspoon kosher salt

• 8 tablespoons very cold unsalted butter

• 1/4 cup water

Crumble Topping:

• 1/3 cup old fashioned oats

• 1/4 cup dark brown sugar

• 1/4 cup granulated sugar

• 1/4 cup sliced almonds

• 2 tablespoons all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

• 4 tablespoons cold unsalted butter

Pie filling:

• 2 pounds Honeycrisp apples

• 1/2 cup freshly squeezed orange juice

• 2 tablespoons orange zest

• 2 tablespoons granulated sugar

• 1 tablespoon all-purpose flour

• 1 teaspoon ground cinnamon

• 1 egg whisked with 1 tablespoon of water for egg wash

Preheat the oven to 350 degrees F.  

Make the Crust:

In a large bowl, sift together the flour and sugar sugar then mix in the salt (sometimes the kosher salt flakes are too big to fit through the sifter). Using a pastry cutter or fork, cut the cold butter into the flour mixture until it resembles wet sand. Slowly add in the water and mix until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate until ready to use (at least 30 minutes).

Make the Crumble Topping:

Mix the oats, brown sugar, granulated, sugar, almonds, flour, salt and cinnamon together in a medium mixing bowl. Using your hands mix the butter in together with the dry ingredients until it pulls together into large crumbles. Set aside.

Make the Filling:

Peel, core and quarter the apples then slice into 1/4” thick slices, lengthwise. Add them to a mixing bowl and immediately toss with orange juice and zest. Stir in the flour, cinnamon, and sugar. Toss all the ingredients to combine. Set aside.

Assemble and Bake:

Roll out the dough to a 12” circle. Drape the dough over a 10” pie dish, allowing it to fall evenly into the dish rather than stretching it to fit. Use a knife to cut off the excess dough then crimp into the edge with your fingers and thumb. Add the filling to the center of the pie. Top evenly with the crumble, brush the crust with the egg wash.

Place the pie on a baking sheet and bake for 35 minutes until the apples are softened and the crust is golden brown. Allow to cool for at least 20 minutes before serving.