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Apple Crumb Pie

November 15, 2009

applecrumb_xlThis pie sports tart apples, sweet raisins, and a crumb topping. I love crumb toppings because they’re easy. I do make my pie crusts homemade from time to time, but I also buy one when I’m not in the mood or when I want to make things easy for myself. The nice thing about a crumb topping is that you can sneak a frozen pie crust from the market on the bottom, and who will know? Only you! I’ll be making this one for Thanksgiving. Not sure yet if I’ll make the bottom crust myself or use a bought one.

Apple Crumb Pie

Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.

Prep: 45 minutes
Total: 1 hour 15 minutes, plus cooling


Serves 8

* 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
* 6 tablespoons unsalted butter, room temperature
* 1/4 cup packed light-brown sugar
* 3/4 teaspoon salt
* 1 recipe Our Favorite Pie Crust (recipe to follow)
* 2 tablespoons fresh lemon juice
* 4 pounds Granny Smith apples (8 to 10)
* 1 cup granulated sugar
* 1 cup raisins
* 1 teaspoon ground cinnamon


1. Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
2. On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
3. Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
4. Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

Our Favorite Pie Crust

The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.

Prep: 40 minutes
Total: 40 minutes


Makes 1 single crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
  • 2 to 4 tablespoons ice water


  1. In a large bowl, using a pastry blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
  2. Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork.
  3. Turn dough out onto a lightly floured work surface; form into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. (Or wrap in plastic, place in a resealable plastic bag, and freeze up to 3 months. Thaw in the refrigerator before rolling.)

Source: Martha Stewart

One Comment leave one →
  1. November 15, 2009 8:52 pm

    What I wouldn’t give for a big slice of this topped with some vanilla ice cream, all melty like.

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