Apple Crumble Pie

nibbleboard.com/recipes/apple-crumble-pie

Ingredients

Instructions

1. Whisk together 1 1/2 cups flour, 1 tablespoon sugar, and salt in a medium bowl. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse, pea-sized crumbs with some larger flattened pieces.
2. Drizzle in the ice water and stir with a fork until the dough just comes together. If it's too dry, add more ice water 1 tablespoon at a time. Gather into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
3. Make the crumble topping by combining 1 cup flour, brown sugar, 1/2 cup granulated sugar, and 1 teaspoon cinnamon in a medium bowl. Cut in the cold butter using a fork until the mixture is thick and crumbly with pea-sized butter pieces throughout. Refrigerate while you prepare the filling.
4. Peel, core, and thinly slice the apples (about 1/8 inch thick). Toss the slices in a large bowl with 1/3 cup sugar, 3 tablespoons flour, lemon juice, lemon zest if using, 1 teaspoon cinnamon, and nutmeg until every slice is evenly coated.
5. Roll out the chilled pie dough on a floured surface to a 12-inch circle. Carefully transfer it into a 9-inch pie dish, pressing gently into the corners. Trim excess dough to a 1-inch overhang, fold it under, and crimp the edges. Beat the egg with milk and brush the edges with the egg wash.
6. Pile the apple filling into the crust, pressing gently to minimize gaps between slices. It will look overfull — that's exactly right. The apples shrink significantly as they bake.
7. Scatter the cold crumble topping evenly over the apples, pressing it down lightly. Place the pie on a rimmed baking sheet to catch any drips.
8. Preheat the oven to 450°F (230°C). Bake for 15 minutes at 450°F.
9. Reduce the oven temperature to 350°F (175°C). Continue baking for 45-55 minutes until the crumble is deep golden brown and you can see juices bubbling at the edges. If the crust edges brown too quickly, shield them with a strip of foil.
10. Let the pie cool at room temperature for at least 3 hours before slicing. This is essential — the filling needs time to set so it doesn't run everywhere when you cut into it.

Nutrition per Serving

Chef Tips

• I've found that keeping the butter ice cold is the single most important thing for both the crust and the crumble. If your kitchen is warm, pop the cubed butter back in the freezer for 10 minutes before cutting it in.
• Granny Smiths are my go-to because they hold their shape and balance the sweet topping, but a mix of Granny Smith and Honeycrisp gives you the best of both worlds — tart structure with some honeyed sweetness.
• Don't skip the 3-hour cool-down. I know it's painful, but after cutting into it early exactly once and watching the filling flood the plate, I never do it anymore.
• If you're short on time, swap the homemade crust for a store-bought refrigerated pie crust — no judgment. The crumble topping is the real star here.
• Make the crumble topping and pie dough the night before and refrigerate overnight. It actually makes both components easier to work with.

Storage

Cover loosely with foil or plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 4 days. The crumble softens in the fridge but re-crisps nicely when reheated.