If pie and cobbler came together to make a baby, it would be crumb pie. (Sorry, at 6 months pregnant, I guess I have babies on the brain these days). You get the best of both worlds here–the flaky, buttery crust of a pie with the sugary-crunchy lid of a cobbler–all over warm cinnamon-infused apples. And just like pie or cobbler, this crumb pie’s best friend is vanilla ice cream.
Don’t forget to use a crisp, slightly tart apple (like Honeycrip or Granny Smith) that won’t become mealy and soggy as it bakes. I also made my pie in a deep tart pan so I could get as many delicious apples crammed into there as possible.
APPLE CRUMB PIE:
- Inspired by Spend With Pennies
- Yields: 8 large slices
For the crust: *you can skip and just use storebought if you want
- 1 1/4 cup unbleached, all-purpose flour
- 1/4 tsp. sea salt
- 1/2 cup unsalted butter, very cold
- 1/4 cup water with a few ice cubes in it
For the pie:
- 8 apples *recommend Honeycrisp or Granny Smith
- zest from 1 lemon
- juice from 1/2 lemon
- 2/3 cup white sugar
- 1/4 cup unbleached all-purpose flour
- 1 tsp. ground cinnamon
- 1/8 tsp ground nutmeg
For the crumb topping:
- 1 cup unbleached all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 tsp. ground cinnamon
- 1/2 cup butter, very cold
- pinch of sea salt
- For the homemade pie crust: Skip if using store-bought. Combine your flour and salt in a large mixing bowl and use a pastry cutter to cut in the cold butter until the mixture is crumbly and the pieces of butter are about the size of a pea. Pour in your ice water (ice cubes removed) and stir until the mixture forms into a ball. Wrap the dough in Saran Wrap and refrigerate a minimum of 4 hours and up to overnight before rolling out.
- For the pie: Preheat your oven to 450 degrees F. Roll out the dough to fit a deep dish 9-inch pie plate or tart pan. Lay the crust into the dish and press so that it evenly covers the bottom and all the sides. Trim and shape the edge as desired.
- For the crumb topping: combine all the topping ingredients and use a fork or pastry blender until the cold butter is evenly mixed in and the mixture is crumbly. Set aside.
- For the pie: Peel, core and thinly slice up your apples. Add the lemon zest & juice, sugar, flour and spices and stir until evenly mixed. Pour the apples into the pie dish on top of the uncooked crust. Then top the apples with the crumb topping.
- Bake the pie at 450 degrees F for 15 minutes and then reduce the oven temperature to 350 degrees (do not remove the pie; simply turn down the oven and keep it in there) and bake at 350 for 45 minutes. Allow the pie to cool for 15-20 minutes before serving. Best served warm or at room temperature with vanilla ice cream.