Yesterday I wrote all about my adventures apple picking at a U-Pick orchard in Central PA. I decided to make a homemade apple crumble pie with all my delicious apples. Use the recipe below to make a yummy Thanksgiving pie or a dessert for a special meal.
• 6 Granny Smith or Fuji apples, peeled, cored, sliced ¼ inch thick
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• ½ teaspoon nutmeg
• 1 ¼ cups all-purpose flour, plus extra for rolling dough
• ¼ teaspoon salt
• ½ teaspoon sugar
• 8 tablespoons cold salted butter, cut into pieces
• 1 cup all-purpose flour
• ½ cup sugar
• ¼ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 8 tablespoons chilled salted butter (1 stick), cut into cubes
For crust: Combine flour, salt and sugar into a bowl and whisk until mixture is combined. Add butter. Use pastry blender to incorporate butter throughout the flour mixture. Mixture should be coarse with a few pea-sized pieces of butter remaining.
Add cold water to flour mixture one tablespoon at a time. Use pastry blender to evenly incorporate water throughout the mixture. Continue adding water until dough is crumbly but holds together. Transfer dough onto a floured surface and roll into a disk. Cover with saran wrap and cool in the fridge for about an hour.
Preheat oven to 400 degrees.
Roll out the dough on a floured surface and transfer to 9 inch pie dish. Trim and pitch the edges of the crust; add lattice top if you have extra dough! Refrigerate while prepping filling.
For filling: Combine ingredients in bowl and coat apple slices. Store in fridge to cool.
For topping: Whisk together first five ingredients in bowl. Add mixture to food processor and include butter cubes. Cut mixture until butter is fully incorporated.
Toss filling and pour into pie dish. Create a nice little mound of apples in the center. Top the pie with the crumble topping. Feel free to add a lattice top if you have extra dough.
Bake for about 40 mins or until the top is golden brown. Reduce heat to 350 degrees and finish baking for an additional 40 minutes. Apples should be fork tender and crust should be golden brown when finished.
There you have it — U-Pick Apple Crumble Pie! Next time I’ll be sure to only include the lattice crust when I have enough extra dough. However, although the crust wasn’t perfect, the pie was still delicious! Do you have your own take on the classic apple crumble pie? If so, leave your own recipes and experiences in the comments!