Apple Crumb Pie

Apparently I’ve been making a bunch of food recently, so this is actually the dessert I made for my dad for my Thanksgiving visit. I am visiting my family again for Christmas, which means any Christmas baking will have to be posted after the fact. Particularly because some of their gifts are food, and I don’t want to ruin the surprises. For instance, my dad is getting another “dessert” (I already told him it’s more savory than sweet this month) that needs to be made in person. Supposedly it is best when made fresh, so we’ll see how it goes! It will be my first time making it, so hopefully it goes ok. For November’s dessert, I had to schedule the Apple Crumb Pie for a visit because there was no way that was going to ship properly. I was a little concerned about making the pie crust at my dad’s, but it ended up working out fine. Using my mom’s marble slab was nice since his counters aren’t granite like mine.

 

 

Now that I’ve made pie crust a few times, I am including mine below. I am not assigning credit anywhere for it because I kind of pulled from everyone. Apparently most people have the same basic pie crust recipe, so until I know the first person who created this ratio of flour and butter….it will remain anonymous.

My main tip for pie crusts is keeping everything cold. My hands are naturally cold, so this helps. You also want to be gentle. When you mix the butter into the dough, don’t be too aggressive with it. Know that it should be crumbly and look nothing like pie dough until you add some water.

The crust recipe made enough for this pie, and I formed another pie crust for my dad. I put it in a pie pan, covered it in plastic wrap, then wrapped it in foil and froze it. Maybe if he feels ambitious he will use it. Otherwise, I guess I will be making him another pie! Even after this, I still had dough leftover. If you are in the same situation, then you will be happy to know I have a follow-up recipe using the scraps, so stay tuned.

Directions for Apple Crumb Pie

Adapted from Family Circle, November 2009

  • 1 single pie crust (see below for a recipe if you need one)
  • Confectioner’s sugar for dusting the top (optional)

Crumb:

  • 1 cup flour
  • ¾ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 stick butter, cut into small pieces and chilled
  • 2/3 cup walnuts

Filling:

  • 6 apples (almost 3 pounds), peeled, cored, and cut into ¼ to ½ inch pieces (I used Golden Delicious apples)
  • ¾ cup packed light brown sugar
  • ¼ cup flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Preheat the oven to 375 degrees and have your pie crust ready in a pan. Refrigerate the pie crust until you are ready to fill it. For the crumb, mix together the flour, brown sugar, cinnamon, nutmeg, and salt in a bowl. Rub in the butter until the mixture is crumbly. Stir in half of the walnuts.

For the filling, toss together in a bowl the apples, brown sugar, flour, cinnamon, and nutmeg.

Remove the pie crust from the refrigerator and spoon the filling into it. Allow it to mound higher in the center.

Spoon the crumb over the top, making sure everything is coated evenly. Add the remaining nuts on top.

Bake for 30 minutes.

After 30 minutes

Reduce the temperature to 350 degrees and bake for another 20-30 minutes. If it begins to brown too much but the apples are not fork-tender, cover with foil to continue baking.

When finished, allow it to cool for at least 1.5 hours.

Directions for Pie Crust

Makes a double crust, with some left over

  • 2.5 cups flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks butter, cut into small pieces and chilled
  • About 1 cup cold water

In a large bowl, mix together the flour, salt, and sugar. Using your fingers is fine. Next, drop in the butter pieces.

Use a pastry blender, two butter knives, or your fingers to cut the butter into the mixture. I use my fingers and break apart the pieces of butter as I rub them into the flour. You want the pieces to be about the size of a pea.

At this point, the mixture should still be very dry. Pour in a little cold water at a time, mixing with your fingers. Only add enough to keep the dough together. If it gets too wet, you can add a little extra flour. Form the dough into 2 balls, flatten them into discs, wrap in clear wrap, and set aside to chill for at least one hour.

When ready to use the dough, pull out a disk and roll it out on a floured surface until it is about 12 inches in diameter. As you roll, you should pick up the dough, turn it, put flour under it if it starts to stick, then roll again. You should still see bits of butter in the dough which will create a flaky crust later.

To place in the pie pan, fold the dough gently into quarters and place inside.

Then, open it up and make sure it is centered.

Press the dough against the edges of the pan.

Crimp the edges using your fingers (make a V with your thumb and pointer, and use the pointer of your other hand to create the look.

Remove the extra dough and set aside for a later use.

Directions for Apple Crumb Pie without pictures

Adapted from Family Circle, November 2009

  • 1 single pie crust (see below for a recipe if you need one)
  • Confectioner’s sugar for dusting the top (optional)

Crumb:

  • 1 cup flour
  • ¾ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 stick butter, cut into small pieces and chilled
  • 2/3 cup walnuts

Filling:

  • 6 apples (almost 3 pounds), peeled, cored, and cut into ¼ to ½ inch pieces (I used Golden Delicious apples)
  • ¾ cup packed light brown sugar
  • ¼ cup flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Preheat the oven to 375 degrees and have your pie crust ready in a pan. Refrigerate the pie crust until you are ready to fill it. For the crumb, mix together the flour, brown sugar, cinnamon, nutmeg, and salt in a bowl. Rub in the butter until the mixture is crumbly. Stir in half of the walnuts.

For the filling, toss together in a bowl the apples, brown sugar, flour, cinnamon, and nutmeg. Remove the pie crust from the refrigerator and spoon the filling into it. Allow it to mound higher in the center. Spoon the crumb over the top, making sure everything is coated evenly. Add the remaining nuts on top.

Bake for 30 minutes. Reduce the temperature to 350 degrees and bake for another 20-30 minutes. If it begins to brown too much but the apples are not fork-tender, cover with foil to continue baking.

When finished, allow it to cool for at least 1.5 hours.

Directions for Pie Crust without pictures

Makes a double crust, with some left over

  • 2.5 cups flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks butter, cut into small pieces and chilled
  • About 1 cup cold water

In a large bowl, mix together the flour, salt, and sugar. Using your fingers is fine. Next, drop in the butter pieces. Use a pastry blender, two butter knives, or your fingers to cut the butter into the mixture. I use my fingers and break apart the pieces of butter as I rub them into the flour. You want the pieces to be about the size of a pea.

At this point, the mixture should still be very dry. Pour in a little cold water at a time, mixing with your fingers. Only add enough to keep the dough together. If it gets too wet, you can add a little extra flour. Form the dough into 2 balls, flatten them into discs, wrap in clear wrap, and set aside to chill for at least one hour.

When ready to use the dough, pull out a disk and roll it out on a floured surface until it is about 12 inches in diameter. As you roll, you should pick up the dough, turn it, put flour under it if it starts to stick, then roll again. You should still see bits of butter in the dough which will create a flaky crust later.

To place in the pie pan, fold the dough gently into quarters and place inside. Then, open it up and make sure it is centered. Press the dough against the edges of the pan. Crimp the edges using your fingers (make a V with your thumb and pointer, and use the pointer of your other hand to create the look.  Remove the extra dough and set aside for a later use.

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8 thoughts on “Apple Crumb Pie

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