The Yummiest Crumble Apple Pie Ever Ever Ever

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After last year’s attempt at a lattice crust (not so fun), I decided to try a crumble top this year. And I am so glad I did. This was the best apple pie I’ve ever had! The Granny Smith’s give it a nice tartness, and the crumble top has the perfect amount of sweetness. It’s safe to say I’ll be using this recipe again and again and again.

Crumble Apple Pie

1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar

3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.

Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For filling:
Mix all ingredients in large bowl to coat apples.

For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

Makes 8 servings.

Notes: I added a few Fuji apples for a little sweetness. Also, I have one of the most amazing inventions ever, that made preparing the apples the easiest thing ever. If you don’t have one, you must get one.

Recipe from Bon Appétit via Epicurious.


6 Responses to “The Yummiest Crumble Apple Pie Ever Ever Ever”

    rachel on 1 November 25th, 2006 7:06 am

    It looks amazing!

    Superfluous Juxtaposition on 2 November 26th, 2006 10:00 am

    […] Then we got to cooking. I made corn bread muffins (which ended up going in the stuffing because they were just eh), banana chocolate chip muffins, and the most amazing super duper apple pie ever. My mom made a turkey, sweet potatoes, green beans, stuffing, and cranberry sauce. As usual, we had enough food to feed a small village. Did I mention there were only five of us? […]

    Christine on 3 November 27th, 2006 1:33 am

    That DOES look like the best ever ever!

    paula on 4 November 28th, 2006 9:36 am

    Crumb-topped apple pie is the only way to go!

    miriam on 5 May 31st, 2007 5:08 pm

    Can you use margarine to keep it parve?

    Bren on 6 September 4th, 2007 1:22 am

    Lattice pie crust is easy once you get the hang of it. I have my aunt audrey’s pie crust recipe and it’s super easy. I also like Julia Child’s pie crust and the key to the crust is to keep the butter in small pea like chunks and make sure to not only knead it until it forms a ball then put it into a flattened round circle and cover it and refrigerate it for several hours.
    I have a tutorial at my blog site in the cooking section of my pictures.
    🙂 Bren