Delicious Apple Crumble Pie with the most amazing buttery almond crumb topping mixture! Crumble topping is my absolute favorite way top apple pie. It is very easy to make it and it tastes so good, adding just the right amount of buttery crunch.You won't be able to get enough of this Apple Crumble Pie!
Apple pie has long been known as an amazing American delicacy, but actually, apple pie recipes go much further back. Apple pie was popular in England during the 1300's Recipes for apple tarts and pies can be found in Middle English.
In reality, apples first came to the Americas by British, Swedish and Dutch immigrants. The only "apples" that were native to North American were sour crab apples. At first, apples were imported and later seeds and trees were planted so that apples could be grown in America. Americans now have so many choices for their pies including some of the preferred baking apples like Granny Smith and Red Delicious.
No matter where you make your own apple pie, this delicious apple crumble pie recipe is so good that it will disappear almost faster than the time it takes to make!
For your crust, make sure to use all-purpose flour and not bread or cake flour. The flavor will be better with real butter made from sweet cream. This recipe doesn't require pre-baking the crust, though it can be done. If you are baking the bottom of the crust before adding the filling you may want to use pie weights. Some people like to bake the bottom crust lightly before adding the filling to reduce sogginess, and if you prefer that you can use actual pie weights or substitute something like rice to weigh down the crust. It prevents air pockets from forming. If you are going to pour your filling in on raw pie dough, you don't need to worry about this.
For the filling, you can use any type of apple. Some will be more mealy than others, some will be sweeter and some more tart. The basic Granny Smith is a common choice for a slightly tart apple. You'll want to cut your slices thin and you'll be stacking them high since they will shrink some during the baking process. Be sure to peel your apples so they won't be too tough or chewy to eat easily. You may want to toss your apple slices in a little bit of lemon juice before making the entire filling. This prevents oxidation of the apples so they'll stay light colored.
Some people are picky about using light or dark brown sugar in their filling. For me, it sometimes comes down to what I have on hand, but if you have a preference, be sure to pick up the one you like. Dark sugar tends to be full-bodied and has a molasses flavor. Light brown sugar has a nuttier flavor that is reminiscent of caramel.
You won't have to make a top crust for this recipe since you'll use a crumble topping with a great crunchy texture and a pleasant almond flavor. I hope you enjoy this apple crumble pie as much as I do!Print
APPLE CRUMBLE PIE
- FOR PIE CRUST
- All-purpose flour- 200 gm / 1 ⅓ cup
- Unsalted butter ( cold and diced)- 120 gm / ½ cup
- Sugar- 100 gm / ½ cup
- Egg yolks- 2
- Cold water- 4 tbsp.
- Salt -1/ 2 tsp.
- FOR ALMOND CRUMBLE TOPPING
- All-purpose flour- ¾ cup
- Brown sugar-¼ cup
- Butter ( cold and diced)- ⅓ cup
- Almonds ( chopped)- ¾ cup
- FOR APPLE FILLING
- Apples ( cored and thinly sliced (3 mm))- 3 large
- Lemon juice ( freshly squeezed) -2 tbsp.
- Ground cinnamon - ½ tsp.
- Brown sugar- 1 tbsp.
- Homemade crust. In a large bowl mix all-purpose flour and salt. Add the butter and sugar. Using a fork, cut the butter until it resembles coarse meal . Gradually add egg yolks and water ( stop adding water when the dough doesn't form large clumps and it holds together when you pinch it). Form a ball, cover with plastic and refrigerate for 45-50 minutes or until the dough is firm.
- Almond Crumble Topping: In a large bowl mix the flour , brown sugar and the chopped almonds. Add the butter and using your fingers or a fork , cut the butter until it is crumbly. Refrigerate until you make the apple filling.
- Apple Filling. In a small bowl combine the lemon juice, ground cinnamon and brown sugar. Pour the mixture over the sliced apples and mix to coat.
- Assembling. Preheat your oven to 180 C (355 F) with rack at the lowest level.
- On a lightly floured work surface, roll out the chilled dough into 30 cm (12 inch) disc.
- Using a rolling pin, transfer to a 23 cm ( 9 inch) pie/ tart pan. You may crimp the edges.
- Place the apple slices into the pie crust and top with the almond crumble topping.
- Bake 40-45 minutes or until the topping is nicely browned. After the first 20 minutes of baking, I usually place a pie crust shield on top to prevent the edges from being brutally exposed to the heat of the oven. You can use pieces of foil, but they usually fell off making a mess.
- Remove from the heat and allow to cool 2-3 hours before serving. Leftovers can be refrigerated up to 7 days.
A rolling pin, a 23 cm ( 9 inch) pie dish.
- Category: Tarts
- Cuisine: International
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APPLE CRUMBLE PIE
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