Apple Crumble Pie
Course: DessertCuisine: AmericanDifficulty: Easy8
servings1
hour1
hour10
minutesI made this pie for friends who requested it. They kindly gave us tickets to a football game we wanted to go to and would not take payment, so I asked what can I make you and they requested an apple crumble pie. I found this recipe in my go to as far as making pie’s goes, the America’s Test Kitchen Pie Cookbook. The pie was perfection. They called and raved and raved. Now my family wants me to make them one. *** This is better when made a day or two ahead of time.
Ingredients-pie
1 single pie crust recipe of choice
2 1/2 lbs Gala apples or Golden Delicious, peeled, cored and sliced 1/4 inch thick ( used gala Apples)
1/2 cup melted vanilla ice cream (Tillamook ice cream)
1/2 cup sugar
1 Tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon table salt
- Crumble Topping
1 cup flour
1/2 cup packed light brown sugar
6 Tablespoons unsalted butter, melted
1/2 teaspoon table salt
Directions
- For the pie, toss everything in a large bowl until apples are evenly coated. Let sit at room temperature for at least 1 hour or up to 2 hours.
- Roll the pie dough out so that it is a diameter of 12 inches. Carefully move the dough to a 9 inch pie plate. allowing excess dough to overhang. Gently with your fingers, make the dough fit in everywhere on the pie plate. Trim the overhang to a 1/2 inch. Tuck the remaining overhand under its self. Using your fingers, crimp the dough around the whole pie.
- Place the oven rack to the lower middle position and heat oven to 350. Wrap the dough with plastic wrap and refrigerate until firmed about 30 minutes.
- Make the topping: Stir all ingredients in a bowl until there is no dry spots and mixture clumps easily. Refrigerate until ready to use.
- When ready to bake, remove both the crust and crumble from the refrigerator. Pour the apple mixture into the prepared pie crust in hopes of evenly distributing it. Pour everything from the bowl into the pie shell. Make sure the apples are even all over the pie. Break up topping in the container so that it is no bigger than pea size and evenly sprinkle it all over the pie. making sure to fill up any open areas or pockets. Pat the topping lightly all over so to ensure it stays in place.
- Place pie on parchment lined rimmed baking sheet. bake until top is golden brown and a pairing knife inserted into the center meets no resistance, about 1 hour and 10 minutes, rotating the pie at the halfway mark. Let the pie cool on a wire rack for at least 4 hours or preferably 8-12 hours. Serve.
