Description
This classic Apple Crumble Pie is the ultimate dessert, featuring a tender, perfectly blind-baked crust filled with a harmonious blend of tart Granny Smith and sweet Honeycrisp apples. The filling is spiced with cinnamon and nutmeg, then topped with a rich, buttery, golden-brown crumble that provides an irresistible crunch in every bite. Designed to prevent soggy crusts, this bakery-quality recipe balances structural integrity with deep, caramelized flavors, making it the perfect comforting treat for any gathering.
Ingredients
4 cups Granny Smith apples, peeled and sliced thin
4 cups Honeycrisp apples, peeled and sliced thin
2 cups all-purpose flour, divided
1 cup unsalted butter, chilled
1.5 cups brown sugar, packed
0.5 cups granulated sugar
1.5 tsp cinnamon
0.25 tsp nutmeg
1 tsp salt
4–6 tbsp ice water
Instructions
Whisk flour and salt in a large bowl.
Cut cold butter into the flour mixture until it reaches a pea-sized consistency.
Add ice water one tablespoon at a time until the dough holds together.
Roll the dough out on a floured surface and fit it into a nine-inch pie pan.
Blind bake the crust at 375 degrees Fahrenheit for 15 minutes.
Mix sliced apples with granulated sugar, cinnamon, and nutmeg; cook briefly over medium heat to soften.
Pour apple mixture into the blind-baked crust.
Combine remaining flour, brown sugar, and reserved cold butter to create the crumble topping.
Sprinkle crumble mixture evenly over the apples.
Bake at 375 degrees Fahrenheit for 35 minutes until the topping is golden brown.
Notes
Use cold butter to ensure the crust stays flaky. The blind-baking step is crucial to prevent a soggy bottom. Store leftovers in an airtight container at room temperature for up to two days.
- Prep Time: 30
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg