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Apple Crumble Pie

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Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: David Loftus

Source: Everyday Food, November 2007

Ingredients

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup packed light-brown sugar
  • 3/4 teaspoon salt
  • 1 recipe Our Favorite Pie Crust
  • 2 tablespoons fresh lemon juice
  • 4 pounds Granny Smith apples (8 to 10)
  • 1 cup granulated sugar
  • 1 cup raisins
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375 degrees. Make crumb 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.

  2. On a lightly floured piece of wax paper or parchment paper, 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.

  3. 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.

  4. Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

Reviews Add a comment

  • bakersdozen1968
    1 DEC, 2013
    I would like to add that I used a new apple from our area Western North Carolina, called a Mutzu for this pie. It is a cross between a Golden Delicious and a Granny Smith. It was just the right taste for this pie! Also, they are so big, that I only used 4 apples. I also tweaked the crumb crust with some cinnamon because my husband loves cinnamon! Just a perfect pie!
    Reply
  • bakersdozen1968
    1 DEC, 2013
    This is the best apple pie I have ever tasted! I am so proud of myself because I have never been able to make a good pie. I have tried for years, and mostly during the holidays I would practice my pie crusts only to hate them all. Then I saw Martha make her basic pie crust on her show one day a few years ago and I tried it, and it was great! Then I started trying pies, and slowly I have finally had some success stories! But, this one was the best! My husband loved it , so thank you Martha!
    Reply
  • Baker_
    6 JAN, 2013
    I loved this recipe! I've had no problems with anything! Although 8-10 apples seemed a bit too much, because I just used 4. Everyone should use this and if it doesn't work make sure you have fresh ingredients.
    Reply
  • MS10843222
    25 NOV, 2011
    I followed all the directions but the crust did not compliment the rest of the pie. The inside of the pie tasted bland and the only thing i could taste was a little tart/ sour flavor. The crumble topping was way too much and left a half inch thick layer of a texture that resembled sand. I will not make this recipe again.
    Reply
  • rubystardust
    23 NOV, 2011
    I modified this recipe to first macerate the apples: a process where you let the apple filling sit for an hour and draw out the juices, then cook down and reduce the juice before adding it back in with the apples. The result is a nice caramel flavor and a denser filling that doesn't have that 'soupy' problem many pies have, and the bottom crust is not soggy. I also used a variety of locally grown fall apples, not just granny smiths, which gave a wonderfully complex flavor and texture. Delicious.
    Reply
  • brodybear
    19 NOV, 2011
    I used a roll out crust for this pie. I made 2 and the second one turned out beautifully. On the 1st one, I folded the crust upward like in the directions. However, the pie made so much juice that it is soupy outside of the crust. The 2nd one I made like a normal pie and put in a very deep pie plate. Turned out much better and prettier. Can't wait to take to pot luck at church!
    Reply
  • Srwong
    25 SEP, 2011
    This was very good. I had a little trouble with the pie crust however. Does anyone know if it should go over all of the filling or just a portion. I really didn't have enough dough for it to stretch completely over the topping. Thanks.
    Reply
  • niclrouse
    23 DEC, 2010
    Is it alright to make the pie a couple days before? does it have to be served just 6hrs later?
    Reply
  • Angieybird
    25 NOV, 2010
    All I can say is: wow. This pie is excellent, when made correctly. Just read the instructions carefully. Note that the flour is divided between the crumb and the filling, something I didn't notice until after I made the crumbs (left with a bowl full of floury topping, serves me right).
    Reply
  • geniegen
    21 SEP, 2010
    I loooved this pie! The ingredients are so easy and the result was so fabulous! All 10 people that tried it when I made it loved it!
    Reply