Cinnamon Apple Crumb Pie
What to do with all those apples you picked this fall? Make this classic cinnamon apple pie, of course! This warm & crumbly dessert is perfect for the crisp weather rolling in. Pair it with some warm apple cider and a scoop (maybe 2?) of your favorite ice cream on top. That & throw on a halloween movie, and you’ve got yourself the perfect fall evening.
Cinnamon Apple Crumb Pie
Equipment
- Stand mixer with dough hook, or food processor
- Rolling pin
- Large sauce pan to cook apples
- 9'' pie dish
Ingredients
Pie Crust
- 1 3/4 cup all purpose flour
- 1 stick butter, cut into cubes
- 1/3 cup ice water
- 1 tbsp sugar
- 1 tsp salt
- egg wash to brush on pie before baking (one egg + tbsp of milk or cream)
Filling
- 6-8 apples use mixture of baking apples (ex. granny smith, pink lady, honeycrisp, etc.)
- 1 tbsp butter
- 1 1/4 cup brown sugar
- 1 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1 1/2 tsp salt
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp corn starch
Crumb Topping
- 1 3/4 cups all purpose flour
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- 1 1/2 stick melted butter
Instructions
Pie Crust
- Prepare the pie crust one day in advance. To the food processor or stand mixer, add in the flour, sugar, salt and butter (cut in cubes) until combined. Slowly add in the iced water until dough forms into a ball. You may need to add additional water. Remove the dough and flatten into a disc. Wrap in plastic and refrigerate overnight. When ready to assemble, remove the dough from refrigerator at least a half hour before handling.
Cinnamon Apple Filling
- Coat a large saucepan with butter on medium heat, and add in evenly sliced apples. Stir apples carefully and then add in both sugars, spices, lemon juice & zest. Let apples cook until they appear to get soft.
- Move the juices of the apple mixture to one side of the pan, and gradually add the corn starch. Mix it into the juices with a fork, so it evenly dissolves. The mixture should thicken. If not, slowly add more corn starch until it does. Let cook for an additional 2-3 minutes, while actively stirring, making sure the apples are coated.
- Remove apple mixture into large bowl to let it cool down.
Crumb Topping
- Melt half a stick of butter in microwave. (30 second intervals until melted)
- In medium sized bowl, mix the flour, sugar & cinnamon until evenly combined. Then pour in the melted butter, and mix with a fork until crumbly. Set aside for topping.
Assembling the Pie
- Roll the dough into a circle large enough to cover the pie dish (approximately 1/4'' thick). Grease the pie dish lightly. Lay the pie crust inside and mold to the shape of the dish. Use fingers or preferred method to crimp the edges.
- Add in the cooled apple mixture to cover the pie crust evenly.
- Finally, add the crumb topping over the filling evenly. You can use any excess dough to create a design on top (I normally do the leaf design as pictured). Take an egg wash (egg mixed with milk or cream) and brush around the rim of the pie crust before baking.
- Bake in oven at 375° for 45-50 minutes, until crust is golden brown. If the pie crust is browning too quickly, place tinfoil over the rim or use a pie rim protector.
- After baking, let the pie cool for at least an hour until slicing into. Enjoy!