Why This Recipe Works
Apples – Tis the season – apple season! While I like to use fuji or gala apples, you can really use any apples you like or have on hand. Anything goes in this apple crumple pie recipe. Granny smith apples will make for a tarter flavor, if you are into that. Store-bought pie crust – If you want to make your own pie crust for this apple crumble recipe, that’s great! But, for me, I’m often in a time crunch so that’s why I love to keep pre-made crusts on hand. Quick – An apple pie in under an hour? Yes, please! It doesn’t get much faster than this easy apple crumble with that delicious brown sugar cinnamon goodness! Delicious – Just writing about this pie is making me sad that we ate it all. It’s so good you guys, you’ll want to make it again and again. Those fresh apples that make the apple filling and that crumbly topping, served warm with all the ice cream or whipped cream? Heaven.
How to Make Apple Crumble Pie
Ready to make apple crumble pie? Here’s a run-down of all the ingredients you’ll need, plus a step-by-step list of directions. Let’s get baking!
Ingredients You’ll Need
Pie crust (homemade or store-bought) 5 medium apples, fuji, gala or another of your favorite apples. Cinnamon Granulated sugar All-purpose flour Butter Ice cream (optional) Whipped cream (optional) Course sea salt (also optional)
Step By Step Directions
Expert Tips and Tricks for Making this Apple Crumble Pie Recipe
To make this apple pie ahead of time, what I do is cut up the apples, roll them in cinnamon and sugar, and put them in the fridge. Then I make the crumble separate and put that in the fridge. Then, when I’m ready to bake the pie, I get out the crust, layer and tamp down the apples, then add the crumble top and bake. You can store this apple crumble pie, uncovered in the fridge up to 3 days. Individual slices can be heated in the microwave later if desired. To freeze this apple crumble pie recipe, first bake it, then let it cool to room temperature. Next, cover in foil or put in a storage container made for pies. Put in the freezer for up to 3 months. Thaw before warming up in oven. Does your crumble top keep sinking? This has happened to me before. This happens because apples are full of moisture. So when they’re baked, they release that moisture and shrink as they cool. This shrinking causes the crumbly topping to sink down into it. One way to prevent this from happing is to pre-cook the apples in the cinnamon-sugar mixture, that way they’ll have already shrunk down before they get baked in the oven. I pre-cook mine in a saucepan over medium heat for about 10 minutes, then add to pie crust, top with the crumble recipe and bake. Apples turning brown? There’s a fix for that, too. Simply roll your cut apples into a tablespoon or two of lemon juice before adding cinnamon and sugar. The lemon juice will keep them from oxidizing and turning brown. Are you worried about the saturated fat content of this pie? The good news is, you’re only using one pie crust, which helps cut down on the fat amount. And if you prefer, you could use coconut oil or low-fat butter. Just make sure both are cold before cutting into the flour mixture. Not sure what types of apples to choose for your apple crumble? Try using a mixture of two or three. That way you get a bit of a different taste with each bite! Just be sure to dice them uniformly so they all bake together.
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