Practical Apple Crumb Pie

Practical Apple Crumb Pie, Easy Apple Crumb Pie, Apple Crumb Pie

Practical Apple Crumb Pie
Practical Apple Crumb Pie, Easy Apple Crumb Pie, Apple Crumb Pie

Hands-On Time35 Mins Total Time1 Hour 35 Mins YieldServes 6-8

Ingredients

  • For the crust:
  • 1 1/4 cups all-purpose flour, plus more for the work surface
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons granulated sugar
  • 6 tablespoons unsalted butter, cold and cut into pieces
  • 3 tablespoons solid vegetable shortening, cold
  • 3 to 6 tablespoons ice water
  • For the filling:
  • 1 pound Cortland, Empire, or McIntosh apples
  • 2 pounds Granny Smith apples
  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 cup (about 2 ounces) walnuts, finely chopped
  • For the topping:
  • 1 cup all-purpose flour
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • pinch of kosher salt
  • 8 tablespoons (1 stick) unsalted butter, cold and cut into pieces

How to Make It

Step 1

Make the crust. Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.

Step 2

On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.

Step 3

Make the filling. Heat oven to 375° F.Step 4

Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.Step 5

Make the topping. Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

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