Apple Crumble Pie

Tart Granny Smith apples, sweet raisins and a buttery crumble topping come together for this delicious Apple Crumble Pie.

This Apple Crumble Pie is definitely one of my favourite Fall / Christmas bake. I recommend making the pie crust one day ahead, it makes it much easier to work with the next day.

You can use different kind of apples, but I prefer using only Granny Smith Apples. The sweet raisins and the tart apples go together beautifully.

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Apple Crumble Pie

Tart Granny Smith apples, sweet raisins and a buttery crumble topping come together for this delicious Apple Crumble Pie.

Prep Time40 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time3 hours hrs 10 minutes mins

Servings: 9 inch pie

Author: Fabio

Ingredients

• For the pie crust
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 8 tablespoons 1 stick cold unsalted butter, cut into pieces
• 2 tablespoons ice water
• For the filling:
• 2 tablespoons fresh lemon juice
• 8 - 10 Granny Smith apples
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1 cup raisins
• 1 teaspoon ground cinnamon
• For the crumble topping:
• 1 cup all-purpose flour
• 6 tablespoons unsalted butter room temperature
• 1/4 cup packed light-brown sugar
• 1/4 teaspoon salt

Instructions

• To make the dough by hand, in a large bowl, stir together the flour, sugar and salt.
• Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
• Add the water and mix with a fork just until the dough pulls together.
• Form dough into a ¾" thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or overnight).
• Preheat oven to 375 degrees.
• Make crumble topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
• On a lightly floured surface, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
• Bake 45 minutes, then sprinkle apple filling with crumble topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

Notes

Recipe adapted from Martha Stewart