Description
A recipe for a classic apple pie with a crumb topping.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup ice water
- 6 medium baking apples (like Granny Smith), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1/2 cup all-purpose flour (for topping)
- 1/2 cup packed brown sugar (for topping)
- 1/4 cup granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- 1/2 cup cold unsalted butter, cut into small pieces (for topping)
Instructions
- Prepare the crust: Mix 2 1/2 cups flour and salt. Cut in 1 cup cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Divide dough in half, form into disks, wrap, and chill for at least 1 hour.
- Prepare the filling: In a large bowl, combine sliced apples, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss to coat.
- Assemble the pie: Preheat your oven to 425 degrees F (220 degrees C). Roll out one dough disk and fit it into a 9-inch pie plate. Trim edges.
- Pour the apple filling into the crust.
- Prepare the topping: In a separate bowl, combine 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Cut in 1/2 cup cold butter until crumbly. Sprinkle this mixture evenly over the apple filling.
- For the bottom crust edge only (optional): Roll out the second dough disk and cut strips for a lattice top, or simply use the remaining dough to cover the top, cutting vents. Crimp the edges where the bottom crust meets the topping.
- Brush the exposed crust edges with the egg wash (beaten egg mixed with milk).
- Bake for 15 minutes at 425 degrees F (220 degrees C). Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool the pie on a wire rack for at least 2 hours before slicing and serving.
Notes
- Use firm, tart apples for the best texture and flavor.
- If the topping browns too quickly, loosely cover the pie with aluminum foil during the last 20 minutes of baking.
- Prep Time: 45 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Keywords: apple pie, dutch apple pie, crumb topping, homemade pastry, cinnamon dessert