Apple Crumb Pie Recipe

Make the crust: In a medium bowl, combine all-purpose flour, sugar, and salt. Mix well using a whisk. Add in butter to your dry mixture and blend using a pastry blender until coarse crumbs are formed.

Continue to mix with a pastry blender while gradually adding the cold water one tablespoon at a time. (You should stop mixing when you see it hold together upon grabbing and pinching some crumbs. If it's still dry, you may add a teaspoon of cold water.) Form into a disk, wrap with a cling wrap, and put on the refrigerator for a minimum of three hours or overnight.

Note: If you don’t have a pastry blender, you may use food processor or fork to make the crust and crumbs. You may opt to blind or pre-bake your crust before scooping in your filling. This will prevent the bottom of your pie from being soggy. To blind bake, simply line the bottom and sides of your dough with parchment paper and fill it with uncooked rice or beans then bake for 15 minutes. Once done, remove the uncooked rice or beans and parchment paper, scoop in the filling then bake per instructions.

Make the apple filling: In a saucepan, melt butter over low heat then stir in all-purpose flour. Whisk in sugar and water. Continue mixing until sugar and all-purpose flour are completely dissolved. Allow to cool. 

Peel, core, and slice apples thinly. Grab a medium bowl to mix your apples, cinnamon, and the butter-sugar mixture. Set aside.

Make the crumbs: Combine all-purpose flour and brown sugar in a medium bowl. Add in the cold and diced butter, and using a pastry blender, continue to mix until the texture resembles coarse crumbs.

Preheat oven at 350 degrees Fahrenheit or 180 degrees Celsius.

Remove cold dough from the refrigerator and let sit at room temperature for ten minutes before rolling. 

Dust your working surface and rolling pin with flour. Roll the dough until the size of a 12-inch circle is achieved.

Grease a 9-inch deep-dish pie pan with shortening and carefully transfer your rolled dough into the pan, ensuring that all the edges of the pan are fully covered. Poke holes on the bottom of your dough using a fork. Flute the edges of your rolled dough for a beautiful and neat finish. Spoon in and spread the apple filling evenly in the prepared pie pan. Top your pie with the crumbs.

Bake pie for 40 minutes in the middle rack of your oven to avoid a burnt top. If, after 40 minutes, the crust and crumbs have not yet reached a golden brown color, extend for 5 to 10 minutes more. Remove from the oven and allow to cool for at least an hour before serving.