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Classic Apple Crumble Pie

Apple Crumble Pie: The Ultimate Classic Dessert Guide
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Indulge in the ultimate hybrid dessert featuring a perfectly flaky, pre-baked buttery crust filled with a blend of tart Granny Smith and sweet Honeycrisp apples. Finished with a professional-grade cinnamon streusel topping, this pie balances textures and flavors for an unforgettable treat. The secret technique of chilling the crumble topping ensures a crisp, distinct bite that stands out from standard apple pies. Perfect for home bakers looking for that bakery-quality aesthetic and taste.

Ingredients

Scale

4 cups Granny Smith apples, sliced thin
2 cups Honeycrisp apples, sliced thin
1.5 cups all-purpose flour
0.75 cups unsalted butter, cold and cubed
1 cup light brown sugar, packed
1 tablespoon ground cinnamon
0.5 teaspoon sea salt
1 store-bought or homemade 9-inch pie dough crust

Instructions

Preheat your oven to 375 degrees Fahrenheit.
Roll out the pie dough and place it into a nine-inch glass pie dish.
Blind bake the crust for ten minutes to set the structure.
Peel, core, and slice the apples into uniform quarter-inch thickness.
Toss the apple slices in a large bowl with half of the brown sugar and all the cinnamon.
Arrange the apple slices tightly inside the pre-baked pie shell.
In a medium bowl, combine the flour, remaining brown sugar, and sea salt.
Cut the cold butter into the flour mixture using a pastry cutter until coarse crumbs form.
Chill the crumble topping for 15 minutes.
Sprinkle the chilled topping evenly over the apples.
Bake for 50 minutes until the topping is golden brown and the fruit is bubbling.

Notes

Ensure the butter remains cold to achieve the best texture for the crumble. Chilling the topping before baking is essential for that signature crunch. Serve warm, ideally with a scoop of vanilla bean ice cream.

Nutrition

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