This festive apple crumb pie recipe has a flaky bottom crust, tightly packed layers of cinnamon-spiced apples, and a golden brown crumble topping that looks impressive but is lightyears easier to make than fiddling with a complicated lattice. Letting the homemade pie dough rest before rolling it out is vital since it ensures even hydration. Allowing it to rest again after fitting it into the pie plate lets the glutens to relax, preventing the pie crust from shrinking while it bakes. Keeping the dough chilled at both stages makes handling easier and practically guarantees flaky layers.
For this recipe, as for our double-crusted deep-dish apple pie, we like using sliced apples in the filling—not chunks or wedges. (If apple cubes are more your vibe, go with our Dutch apple pie instead.) Slices melt into each other as they bake, leaving less room for air pockets to develop, which may cause gaps. A mandoline can help. The recipe calls for Granny Smiths, but any tart apple will work (check out our guide to the best apples for making pie).
We’ve kept the crumble topping nut-free, but if you want an extra-crunchy apple pie, toss in a handful of chopped walnuts or pecans (no need to toast them first; they’ll get enough color as the pie bakes). If you notice the top of the pie browning too quickly, loosely tent the pie plate with aluminum foil to finish baking.
Recipe information
Total Time
2 hours 10 minutes
Yield
Makes 8 servings
Ingredients
Crust
Apple Filling
Crumb Topping
Preparation
Crust
Step 1
Mix 1⅓ cups (167 g) all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. granulated sugar in large bowl. Add ¼ cup (½ stick) chilled unsalted butter, cut into ½” cubes and ¼ cup vegetable shortening, cut into ½” cubes and frozen; rub in with fingertips until coarse meal forms. Mix 3 Tbsp. ice-cold water and ½ tsp. apple cider vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by the teaspoonful if pie dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Step 2
Position rack in center of oven; preheat oven to 400°. Roll out dough on lightly floured surface to 12” round. Transfer to 9”-diameter glass pie dish. Trim overhang to ½“; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
Apple Filling
Step 3
Gently toss 3¼ lb. Granny Smith apples, peeled, cored, sliced ¼” thick, ⅔ cup granulated sugar, 2 Tbsp. all-purpose flour, 2 tsp. ground cinnamon, and 2 Tbsp. unsalted butter, melted, in large bowl to coat apples. Set aside at room temperature.
Crumb Topping and Assembly
Step 4
Pulse 1 cup (125 g) all-purpose flour, ½ cup (100 g) granulated sugar, ¼ cup (packed; 50 g) golden brown sugar, 1½ tsp. ground cinnamon, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in food processor to blend. Add 6 Tbsp. chilled unsalted butter, cut into ½” cubes and pulse until until mixture resembles wet sand.
Step 5
Toss apple pie filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around filling. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°. Bake until apples in center are tender when pierced and apple filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with vanilla ice cream (if using).
Do Ahead: Apple crumb pie can be made up to 3 days in advance; wrap tightly in plastic wrap and refrigerate (or freeze for up to 3 months).
Editor’s note: This recipe was first printed in Bon Appétit. Head this way for more pie recipes.
