Instead of my preffered pumpkin pie, I decided to make something that we could all enjoy since my husband doesn’t like pumpkin anything. This reminds me of when we were dating and we would often go to Marie Callender’s to have their Dutch apple pie.
Verdict: Yum! I used Fuji and Gala apples for this and the crust recipe below was flaky, buttery and crisp where it needed to be. I have another disk of pie dough in my fridge that I can’t wait to use for more of this pie. 🙂 Follow the link for a video tutorial if you’re a visual learner like me – I rarely read through directions cause I’m lazy like that 😉 Thanks for reading, enjoy!
Apple Crumble Pie – adapted from Let’s Dish Recipes
- Prepared crust for single crust pie
- 5-6 apples, peeled, cored and thinly sliced
- 3/4 cup white sugar (*I think I’ll use less next time*)
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter
- Preheat oven to 350 degrees.
- In a large bowl, toss peeled and sliced apples with lemon juice.
- Mix together white sugar, cornstarch, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat.
- Spread apple mixture evenly in unbaked pie shell.
- Using a pastry cutter (or your hands), mix together 1/2 cup flour, brown sugar and the butter until evenly distributed and crumbly in texture. Sprinkle over apples.
- Bake for about 1 hour, until apples are tender and topping is golden brown.
**Flaky Pie Crust – adapted from Inspired Taste
- 2 1/2 cups (360 grams) all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar, optional
- 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
- 6 to 8 tablespoons ice water
1. Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.
2. Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
3. Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
4. Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.
5. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).