Apple Crumble Pie

What is apple crumble pie?

There are essentially two ways to make an apple pie. Traditional apple pie is made with two pie crusts – a bottom crust and a top crust.

An apple crumble pie is made with one flaky pie crust on the bottom, and instead of adding a top crust, the apples are topped with a buttery, sweet crumb topping.

If you like your apple pie filling to be a little ooey and gooey, you’re going to love this recipe. I’ve had plenty of apple pies where the shingled apples are a little dry. The secret to avoiding that is to use brown sugar and white sugar.

The brown sugar has molasses in it, which dissolves as the apples bake to create the perfect apple pie consistency.

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Apple Pie Filling

• Apples: Choose firm, tart apples like Gala or Granny Smith apples.
• Sugars: This recipe uses white and brown sugar.
• Spices: Cinnamon and ground cloves.
• Corn Starch: This will help thicken the filling.

Apple Crumble Topping

• Flour: I recommend using all-purpose flour for the best overall taste, but you can experiment with other flours.
• Sugar: Use white sugar, because it will help create a crispy crumble.
• Butter: This is what holds everything together and creates the wonderful flavor.
• Beef Tallow: I like to use a bit of beef tallow for added flavor. If you don’t want to use beef tallow, just use butter.
• Cinnamon: To add more of that fall flavor.

1. STEP ONE: Start by peeling, coring and slicing the fresh apples. I use a handy tool called … wait for it … an apple peeler corer slicer. It does exactly that.

You pull the crank back, place the apple on it, and rotate the handle. As it moves forward, a blade removes the peel while another blade slices the apple. At the same time, the core is being carved out.

Every pie plate is a little different. To confirm you have enough apples for your pie, place the apples in the dish. If the pie looks full, that’s the perfect amount. I’m using a deep dish pie dish, so I’m using 7 apples.

You’ll see some of the peeling didn’t get removed. It’s okay if you leave some, or you can trim it off in the next step.

Once the apples are peeled and sliced, use a knife to slice them into quarters.

2. STEP TWO: In a large mixing bowl, combine the apple slices with the sugars, corn starch and spices. There is no need to add lemon juice to prevent browning, because this process is pretty quick. Besides, the apples turn brown with the sugar and spices anyway. Set this bowl aside.

3. STEP THREE: In a medium bowl, combine the topping ingredients. Blend them together with a fork or pastry cutter until they form a crumble. You could also mix it together in a food processor, but I find a bowl is a lot easier to clean.

4. STEP FOUR: Prepare your pie pan by lining it with an unbaked pie crust – either homemade pie crust or store-bought pie crust is fine.

5. STEP FIVE: As the spiced apples sit in the large bowl, they will start to release juices. Adding that liquid can create a soggy pie, so carefully pour the spiced apples into the pie crust, leaving the liquid in the bowl.

6. STEP SIX: Next, sprinkle the crumble topping over the spiced apples and press it around to the edges to completely cover the top of the pie.

7. STEP SEVEN: Loosely cover the pie with foil and bake the pie in a 375F-degree oven or on a grill or smoker for 1 hour. Then, remove the foil and cook for another 15-20 minutes.

Be sure the grill is setup for indirect cooking. If you’re using a gas grill, the burner under the pie pan should be turned off. Only the burners to the side of the pan should be used.

If using a charcoal grill, push the coals to one side and place the pan over the side without coals.

If you want to bake this on a pellet grill, just set the temperature to 375F degrees, but I still recommend elevating the pie to avoid burning the bottom.

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How to serve apple crumble pie

Allow the pie to cool for a good 15 minutes. This will help the filling solidify a little, so it won’t fall apart when slicing.

Use a knife and cut the pie into 8 wedges. Be sure to cut all the way through the bottom crust. Then, carefully lift a slice out and place it on a plate. The first slice is always the hardest.

For a real treat, add a scoop of vanilla ice cream on top.

Storage

Because there are no eggs in this recipe, the USDA says that it’s safe to store fruit pies, like apple pie, at room temperature for 1-2 days. Be sure to cover it with foil or plastic wrap. You can also store it covered in the refrigerator for up to seven days.

If you want to store leftovers in the freezer, I recommend wrapping the whole pie (dish and all) in a couple of layers of plastic wrap. Then, wrap it in aluminum foil or slide it into a zip-top bag (if it will fit). This will help keep the air out, so you can keep it frozen for a few months.

You can also package individual slices in airtight containers and freeze them separately, so you can heat a single slice when you’re in the mood for a piece of perfect apple pie.

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