Apple Crumble Pie

5 from 1 vote

Apple crumble pie is the perfect fall dessert, because it has a luscious spiced apple filling with a crisp crumbly topping.

Prep Time45

Cook Time1 15

Course: Dessert

Cuisine: American

Servings:

Author: Christie Vanover

Ingredients

1 unbaked pie crust

Apple Pie Filling

7 gala apples
1/2 cup white sugar
1/4 cup brown sugar
1 tbsp corn starch
1 tsp ground cinnamon
1/2 tsp ground cloves

Crumble Topping

1/2 cup white sugar
3/4 cup all-purpose flour
1/4 cup butter
1 tbsp beef tallow*
1/2 tsp cinnamon

Instructions

Prepare Pie Pan: Line a pie pan with an unbaked pie crust.
Prep Apples: Wash the apples. Then, peel and core the apples. Slice the apples into 1/8-inch-thick slices and quarter those slices. (See post above for the tool I use to make this step super easy.)
Make Filling: Place the apples in a large bowl with 1/2 cup white sugar, 1/4 cup brown sugar, 1 teaspoon corn starch, 1 teaspoon cinnamon and 1/2 teaspoon ground cloves. Gently toss to coat.
Make Crumble: In a medium bowl, combine all of the crumble ingredients. Blend with a fork or pastry cutter, until combined. The consistency will be like small peas.
Fill Pie: Remove the apples from the bowl (leaving the liquid) and layer them into the pie shell. Add the crumb mixture and press the topping all the way to the edges to cover the apples.
Bake: Loosely cover with foil. Bake in a 375F degree oven for 60 minutes. Remove the foil and bake for 15-20 more minutes. The edges of the pie filling should start to bubble. (See instructions above to bake on a grill.)
Serve: Allow to cool for 15 minutes. Slice into 8 pieces and serve.

Video

Notes

*Beef tallow adds a wonderful richness to the topping. If you prefer not to use it, use 5 tablespoons of butter, instead of 4.

You can freeze the pie after you add the crumble topping, before baking it. Wrap the pie in two layers of foil and seal it in a zip-top bag. Defrost it for 2 hours before baking.

Nutrition