This Apple Crumble Pie has a flaky, buttery pie crust, a sweet and juicy apple filling, and a buttery crumb topping on top.
– 7 cups sliced apples peeled, cored, and sliced into 1/4-inch slices (840 grams)– 1 tablespoon fresh lemon juice (15 ml)– ½ cup granulated sugar (100 grams)
Whisk dry ingredients. Salt, sugar, and all-purpose flour: mix. Cut butter cubes into dry ingredients with a pastry cutter. Pea-sized butter is fine, but larger chunks are fine.
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This pie crust gets 1/4 cup water. Slowly add tablespoons until dough forms a ball. Making balls and discs of dough makes rolling easier.
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Chilling dough makes flaky pie crust. Short on time? Use the day-before pie crust. Let it chill an hour. I roll dough to 12 inches for a 9-inch pie dish.
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Edges and dish dough decoration: Simple pie crust edges show how flaky it is when baked! Store crust. While making the filling and topping, refrigerate the crust.
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Peel and core apples for pie filling. Slice 1/4". Lemon juice stops apple browning. Combine flour, spices, and sugar. Mix apples' coating. Wait 15–20 minutes for apple juices.
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Refrigerate pie crust. Leave bowl, pour apple juice into pie crust. Crisp pie bases slice easily. Apples tidy. Top cracks. Crunch pie bottom to avoid browning. Stay calm.