Martha Stewart Apple Crumble Pie

Is it true that you have to make a Martha Stewart Apple Crumble Pie from scratch in order to get the full majority of nutrition it contains? This apple crumble pie recipe from Martha Stewart is delicious, easy to make and really impressive. It takes just 10 minutes to prepare and 45 minutes to bake. The best part is that it requires only basic ingredients! Enjoy this treat by itself or topped with a scoop of vanilla ice cream.

Apple Crumble Pie

A dessert with a crumb topping, sweet raisins, and tart apples is a winner. When the pie is baked, the gaps between the filling and crust should be as little as possible.

Recipe Summary

Prep:

45 mins

Total:

1 hr 15 mins

Servings:

8

Ingredients

Ingredient Checklist

• 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

Instructions Checklist

• Heat the oven to 375 degrees in step 1. Create a crumble topping: 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt should all be combined in a medium bowl. Using your fingers, create big clumps, then freeze them.
• Step 2Roll the dough into a 14-inch circle on a sheet of parchment or wax paper that has been lightly dusted with flour. Fit the dough with care into a 9-inch deep-dish pie pan by dropping it into the bottom and the sides without stretching it (you will have a 2-inch overhang all around). Refrigerate.
• Pour lemon juice into a big bowl. Apples should be peeled, cored, and sliced thinly, adding them to the bowl as you go. Add the remaining 1/4 cup of flour, the raisins, the cinnamon, the remaining 1/2 teaspoon of salt, and mix to blend. Press firmly into pie shell as you transfer the apple mixture there. As you make your way around the pie, fold the excess dough over the filling and pleat it. Firmly press the dough against the filling.
• Step 4After 45 minutes of baking, top apple filling with crumbs. For another 30 to 45 minutes, bake the mixture until it is bubbling and brown. At least six hours should pass before serving.

Apple Crumble Pie

This apple pie, which contains three different kinds of apples, has an exceptional texture and flavor. Butter, brown sugar, flour, and oats are simply combined to make a topping with a wonderful texture and crunch.

Recipe Summary

Prep:

1 hr

Total:

11 hrs 45 mins

Yield:

Makes one 9-inch pie

Ingredients

Pie Filling

• 3 pounds apples (see cook’s note), peeled, cored, and cut into 1/2-inch-thick slices (8 cups)
• 3/4 to 1 cup granulated sugar
• 1/2 teaspoon kosher salt (we use Diamond Crystal)
• 1 tablespoon apple-cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon freshly ground black pepper
• Pinch of ground cloves
• 3 tablespoons unbleached all-purpose flour, plus more for dusting

Crust

• 1/2 recipe Test Kitchen’s Favorite Pate Brisée (1 disk)
• 1 large egg, lightly beaten
• 6 tablespoons unsalted butter, softened
• 1/4 cup packed light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt (we use Diamond Crystal)
• 3/4 cup unbleached all-purpose flour
• 1/2 cup quick-cooking rolled oats

Directions

Instructions Checklist

• Step 1: Prepare the filling by combining the apples, granulated sugar (use 1 cup if your apples are particularly sour), salt, vinegar, and spices in a sizable heatproof bowl. Stirring occasionally, let stand at room temperature for at least 3 hours; alternatively, place in refrigerator (covered) for up to 24 hours.
• Step 2Mix the flour with the macerated apple mixture. Drain the mixture in a strainer over a separate basin, retaining the liquid. Return apples to basin after transferring liquid to a small pot. Over medium-high heat, whisk the liquid constantly as it comes to a boil. Continue whisking until it thickens to the consistency of loose pudding, about 1 to 2 minutes. Re-stir into the apple mixture.
• Third Step For the Crust
• Set a rack in the bottom third of the oven and preheat to 400°F. Roll out a disk of dough until it is 1/8 inch thick on a lightly floured board (about 13 inches in diameter). Place it inside a 9-inch pie plate. Trim excess material to 1 inch, tuck in the edges, and crimp as desired. Refrigerate for 15 minutes after filling the crust with the apple mixture and egg-brushing the edges (to help crust hold its shape in the oven).
• Step 4: Prepare the topping. Using an electric mixer, beat the butter, brown sugar, baking soda, and salt in a medium bowl until they are light and fluffy, about 2 minutes. Beat in the flour and oats after adding them.
• Place topping over the filling in Step 5 and bake for 20 minutes. Reduce oven temperature to 375°F and bake for an additional 50 to 60 minutes, or until the top is golden brown and the middle is bubbling. (Tent the top with foil if it browns too rapidly.) Transfer to a wire rack and let cool for at least six hours before serving.

Cook’s Notes

The secret to next-level filling is combining different apple varieties. The ideal mix ranges in taste from sweet to tart to good, old-fashioned apple flavor, and includes some firm ones that hold their shape, so you don’t wind up with pie full of applesauce.

Try one of these formulas for the filling in this pie: 

1 1/2 pounds Braeburn (sweet-tangy and firm) + 1 1/2 pounds Granny Smith (tart) + 1/2 pound McIntosh (classic apple flavor)

or

1 1/2 pounds Golden Delicious (sweet-tangy and firm) + 1 1/2 pounds Granny Smith (tart) + 1/2 pound Macoun (classic apple flavor)

Classic Apple Crumb Pie

Also known as Dutch apple pie, the best crumb pie starts with the apples: For a balanced filling that is both sweet and tart with toothsome and soft bits, we always advise combining a variety of tastes and textures. For instance, a combination of your favorite kinds and/or Granny Smith apples, which are tart, Golden Delicious, which maintain their form well, and McIntosh, which provide an applesauce-like feel, is great. Add a few tablespoons of heavy or sour cream to the filling for a quick upgrade to give it more richness. A warmed baking sheet serves as an additional heat conductor and sets the bottom crust of the pie before it has a chance to become soggy. Keep an eye on the crumb topping; if it starts to brown too rapidly, cover it with foil.

• Level: Easy

• Total: 3 hr (plus 2 hour chilling)
• Active: 50 min
• Yield: 6 to 8 servings

Ingredients

Deselect All

For the Crust:

1 1/4 cups all-purpose flour, plus more for dusting

2 teaspoons granulated sugar

1/2 teaspoon salt

1 stick cold unsalted butter, cut into 1/2-inch cubes

1 tablespoon apple cider vinegar

1/4 cup ice water, plus more if needed

For the Crumb Topping:

1 cup all-purpose flour

1/3 cup packed light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature

For the Filling:

3 pounds mixed apples (such as Golden Delicious, Granny Smith and Gala), peeled and sliced 1/4 inch thick

4 tablespoons unsalted butter, melted

1/3 cup granulated sugar

1/4 cup packed light brown sugar

2 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/8 teaspoon saltAdd to Shopping List

Directions

1. creating the crust In a sizable bowl, combine the flour, salt, and granulated sugar. Use your fingers to rub the butter chunks into the flour until pea-sized bits develop. Pour in the vinegar and ice water, then blend everything with a fork. Add extra ice water, 1 tablespoon at a time, if the dough doesn’t hold together when you squeeze it. The dough should be rolled out and shaped into a disk before being carefully wrapped in plastic wrap. Refrigerate for at least one hour or overnight until firm.
2. On a lightly dusted surface, roll out the dough into a 13-inch round. Fill a 9-inch pie pan with ease. Trim the edges, leaving a 1-inch overhang, and then tuck the dough under itself before forking the edges. Refrigerate for at least one hour or overnight until firm.
3. Create the crumb topping in the interim: In a larger bowl, combine the flour, brown sugar, cinnamon, and salt. With your fingertips, incorporate the butter into the mixture until it becomes crumbly and no longer floury. When not in use, freeze.
4. Creating the filling The lowest oven rack should have a baking sheet lined with foil. Set the oven to 400. In a sizable bowl, combine the apples, melted butter, both sugars, flour, lemon juice, cinnamon, and salt. Filling should be poured into a cooled pie crust. On top, pat the crumb mixture.
5. For about 30 minutes, bake the pie on the hot baking sheet until it is lightly browned. A paring knife inserted into the apples should come out totally soft after 60 to 80 minutes of baking at 350 degrees. (Lightly cover with foil if the topping becomes too black.) Place the pie on a rack to finish cooling.

Apple Crumble Pie

One of the traditional dishes that we all like is apple pie. Today, I’m going to you my favorite way to prepare the classic Dutch Apple Pie. The streusel topping, which bakes up into crunchy, sweet deliciousness and is, in my opinion, simpler to make than a pastry top, is what distinguishes a Dutch Apple Pie (also known as Apple Crumble Pie) from a standard Apple Pie. For Thanksgiving and other important events, this dessert is ideal!

Choosing the best apples is the first step in making the ideal apple pie. The apple filling should not be mushy but should have some texture, and it should have a well-balanced flavor that is not excessively sweet so you can taste the apple. Many recipes call for Granny Smith apples, but I prefer to combine other apples to make the BEST Apple Pie because Granny Smith apples lack taste and are rather sour.

What are the Best Apples for a Pie

To make the best Apple Pie use a combination of flavorful and firm apples like Granny Smith and McIntosh.

• Granny Smith: firm, do not mush but are quite tart and do not contain a very strong apple flavor, best combined with a more sweet and flavorful apple
• Honeycrisp: sweet, flavorful, and stay relatively firm, great combined with Granny Smith, but not always available
• Golden Delicious: flavorful, nice blend of sweet and tart, loses a bit of firmness when cooked
• Jonagold: firm texture, flavorful, nice blend of sweet and tart, hard to find but makes a great pie by itself
• Gala: sweet, flavorful, firm texture, best combined with a tart apple
• McIntosh: sweet and juicy, flavorful, soft, breaks down while cooking, great combined with Granny Smith apples
• Pink Lady: flavorful, blend of sweet and sour flavors, makes a great pie by itself

How Many Apples Are Needed For An Apple Pie With Crumb Topping

Depending on the recipe you choose and the size of the apples you use, you may need to use more or fewer apples. 8 cups of sliced apples, approximately 2 3/4 pounds or 8 medium apples, are required for this dish. Because they will shrink once the pie is taken out of the oven, the apples in this recipe will be piled high.

Tips and Tricks for Making the BEST Apple Crumb Pie

• Use your own pie crust recipe or a store-bought one (follow the directions on the label)! It’s more simpler and faster to use a prefabricated crust, but if I have the time, I prefer to make my own crust.
• It is crucial to peel the apples since, after baking, the peel turns chewy and tough.
• Do not simply sprinkle the dry filling ingredients on top of the apples as a shortcut. Before adding the dry filling components to the apples, make sure they are well blended.
• Allow the apples to sit for at least 15 minutes so that their juices can begin to flow. This will facilitate eventual thickening of the filler.
• On a baking sheet lined with paper, cook the apple pie. It’s much simpler to just throw away some parchment paper than to clean the bottom of the oven because the apple filling has a tendency to bubble up.
• Before cutting, let the pie cool completely so that the apples and starch can work together to solidify the filling. It will crumble more and the filling won’t be as thick if you slice it too soon.

How to make Dutch Apple Pie

• Prepare your homemade pie crust in accordance with the directions if you’re using one.
• To let the apples to escape some of their juices, we first prepare the apple filling before preheating the oven.
• The filling’s dry ingredients should be prepared in a separate bowl before being added to the sliced apples and blended with a spatula or your hands.
• The oven must first be preheated before the pie dish can be prepared. Take the pie crust out of the refrigerator and let it lay on the counter for about 15 minutes before unrolling it if you’re using one.
• Use your fingers to fold the pie dough into a 9-inch round pie plate, cut the overhang, and flute the edges. The pie crust holds the filling better when baking when the edges are fluted.
• While still leaving part of the liquid in the basin, spoon the apple filling into the crust.
• Sprinkle the pie with the prepared crumb topping.
• After 20 minutes, lower the temperature and bake the pie dish for an additional 20 minutes.

How do you make a Crumb Topping for Apple Pie

My favorite thing about this dutch apple pie recipe is probably the crumb topping. It is a delicious and EASY twist on a classic double-crust apple pie! Making a crumble topping for apple pie is super easy and adds a little bit of crunch.

To make a Dutch apple pie topping you just need a few simple ingredients: cinnamon, sugar, butter, and flour. To incorporate them, you can use a fork or a pastry cutter, but I always prefer to use my hands. Use your fingers to incorporate the butter into the flour until the streusel reaches the appropriate consistency. I prefer my crumbs to be bigger, coarser, and less sandy.