Even better than a two-crust apple pie thanks to a crispy, sweet crumb topping!
The familiar flavors of apple pie are always pleasing: juicy apples, spicy cinnamon, sweet sugar, and buttery piecrust. A crumb topping makes the pie even better, turning it into a cross between a traditional pie and a crumble. The size you cut your apples determines the body and texture of the filling once the pie is baked. The smaller you cut the apples, the more compote-like the filling will be. The following recipe calls for chunks of apple (each apple is cut into about 24 pieces). You should cut your apples into eighths if you want a meatier pie. As for which apples to use, Golden Delicious, is the very best choice - they were made for pie-making. Other apples that bake well in pie: Braeburn, Honey Crisp, and Pink Lady.
Equipment: cutting board; chef's knife; food processor with dough blade; rolling pin; dry and wet measuring cups; measuring spoons; 2 large mixing bowls; 9-inch pie dish;
Pie Ingredients: 1 disc of Best-Ever Pie Dough
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
2/3 cup granulated sugar
6 apples, peeled, cored, and cut into chunks
1 tablespoon fresh lemon juice
Crumb Topping Ingredients: 1 stick unsalted butter, softened
1 cup brown sugar (light or dark)
½ cup all-purpose flour ½ cup rolled oats ½ teaspoon cinnamon ¼ teaspoon kosher salt
1. On a lightly floured work surface, roll the disc of dough to about 11 inches in diameter to fit inside the pie dish. Trim, roll, pinch the dough to make a border for the crust. Dock the base of the dough several times with a fork. Place the pie dish in the refrigerator to allow the dough to chill while the oven preheats and you make the filling.
2. Preheat oven to 425°F and position the oven rack to the middle rung.
ILOC tip: the best way to cut the peeled apples is to quarter them, then slice away the core and the seeds from each quarter. Then slice each quart in half lengthwise, and then cut those slices in thirds crosswise.
3. In a large bowl, whisk together the flour, cinnamon, kosher salt, and 2/3 cup sugar. Toss with apples and lemon juice. Set aside.
4. Remove the pie shell from the refrigerator and spoon in the apple filling.
5. In large bowl and using both sets of fingers, combine the butter, brown sugar, flour, oats, cinnamon, and salt until well incorporated and a crumb forms.
6. Pack the crumb topping over the apples and thoroughly as possible, filling in any holes and covering any protrusions.
7. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and continue to bake for 40 minutes, or until the edge of the crust and the crumb topping are golden.
ILOC tip: place two large sheets of foil, one crossed over the over, beneath the pie just in case the pie filling bubbles and drips. This will prevent any sugar from burning on the bottom of the oven, which means no smells and nothing to clean!
8. Cool for 2-3 hours before serving to allow the juices to settle and thicken.
ILOC tip: resist the urge to cut into the pie too soon. The pie takes several hours to cool properly so that the juices are not runny and your pie is not "wet." If you like warm apple pie, warm it in the oven briefly after you allow it to cool. It's all about technique, not torture.
Makes 8 servings.
