Lena Abraham
Can’t decide between a classic apple pie and a crispy-topped apple crumble? We have good news—this hybrid of the two is just as good as it sounds! Finely chopped walnuts add a toasty richness to the crumble, but other nuts like almonds, pecans , or hazelnuts would be delicious in their place. Make sure to allow your pie to cool completely before slicing so the juices in the filling have a chance to set.
Made this? Let us know how it went in the comment section below!
Advertisement – Continue Reading Below
Yields:
8
– 10
servings
Prep Time:
0
hours
30
mins
Total Time:
4
hours
40
mins
For the crust & filling:
lb.
assorted sweet-tart apples (such as Granny Smith or Honeycrisp) cored, peeled, and sliced ½” thick
tbsp.
freshly squeezed lemon juice
c.
packed brown sugar
c.
plus 2 tsp. all-purpose flour, plus more for rolling
tsp.
freshly grated nutmeg (optional)
For the crumble topping:
c.
all-purpose flour
c.
packed brown sugar
c.
finely chopped walnuts
tsp.
ground allspice (optional)
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Preheat oven to 425º with a baking sheet on the middle rack.
- On a lightly floured surface, roll out dough into a 12” circle. Drape over a 9″ pie dish and gently press to fit (don’t stretch). Trim edge to a 1” overhang, then tuck dough under itself and crimp edges. Refrigerate 40 minutes or freeze 20 minutes.
- Meanwhile, combine apples, lemon juice, sugar, flour, cinnamon, nutmeg if using, and salt in a large bowl and toss to combine.
- Transfer apples to chilled crust. Transfer pie to preheated baking sheet and bake 20 minutes.
- Meanwhile, make crumble topping: in a medium bowl, whisk together flour, sugar, walnuts, salt, cinnamon, and allspice if using. Stir in butter until mixture resembles coarse crumbs.
- After pie has baked for 20 minutes, remove from oven and top with crumble mixture. Reduce heat to 375º, return to oven, and bake until top and crust are golden, 45 to 55 minutes more. (If crust begins to look dark, cover with foil.)
- Let cool to room temperature, at least 3 hours, before slicing and serving.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement – Continue Reading Below
