Apple Crumb Pie
By Martha StewartPublished on November 22, 2024
Yield
Serves 8 to 10
Ingredients
FOR THE CRUMB TOPPING
1⅓ cups unbleached all-purpose flour 1 cup sugar ¾ teaspoon ground cinnamon ¾ teaspoon kosher salt 2 sticks (1 cup) unsalted butter, chilled and cut into piecesFOR THE PIE
unbleached all-purpose flour, for sifting1 Pâte Brisée recipe, formed into a large disk and chilled4 to 5 pounds mixed apples, peeled and sliced into ½-inch wedges (about 12 cups)1 large lemon, juiced (3 to 4 tablespoons)1 large egg, lightly whisked1 tablespoon heavy cream ¾ cup sugarInstructions
- Whisk together the flour, sugar, cinnamon, and salt in a large bowl. Cut in the butter with a pastry blender, or your fingers, until the texture reaches a consistency of coarse meal. Press some of the mixture together to create small clumps. Set aside.
- Preheat the oven to 400°F. On a lightly floured surface, roll out the dough into a ⅛-inch-thick round. Fit it into a 12-inch round, 2-inch deep pie dish. Trim the edges to 1 inch. Fold them under and crimp as desired. Freeze until firm, about 15 minutes.
- Meanwhile, toss the apples with 2 tablespoons lemon juice in a large bowl. In a small bowl, whisk together the egg and cream to make an egg wash.
- Add 4 cups apples to the pie dish. Sprinkle with ¼ cup sugar. Add 4 cups more apples and ¼ cup sugar, followed by the remaining 4 cups apples and ¼ cup sugar. Drizzle with the remaining lemon juice. Sprinkle 3 cups topping generously over the apples (freeze extra for another pie or a crumble). Brush the crimped edge with the egg wash.
- Bake the pie for 1 hour 30 minutes, until golden brown and bubbling. Let cool at least 3 hours before serving.
for the crumb topping
for the pie
Yield
Serves 8 to 10Ingredients
FOR THE CRUMB TOPPING
1⅓ cups unbleached all-purpose flour
1 cup sugar
¾ teaspoon ground cinnamon
¾ teaspoon kosher salt
2 sticks (1 cup) unsalted butter, chilled and cut into pieces
FOR THE PIE
unbleached all-purpose flour, for sifting
1 Pâte Brisée recipe, formed into a large disk and chilled
4 to 5 pounds mixed apples, peeled and sliced into ½-inch wedges (about 12 cups)
1 large lemon, juiced (3 to 4 tablespoons)
1 large egg, lightly whisked
1 tablespoon heavy cream
¾ cup sugar
Ingredients
FOR THE CRUMB TOPPING
1⅓ cups unbleached all-purpose flour
1 cup sugar
¾ teaspoon ground cinnamon
¾ teaspoon kosher salt
2 sticks (1 cup) unsalted butter, chilled and cut into pieces
FOR THE PIE
unbleached all-purpose flour, for sifting
1 Pâte Brisée recipe, formed into a large disk and chilled
4 to 5 pounds mixed apples, peeled and sliced into ½-inch wedges (about 12 cups)
1 large lemon, juiced (3 to 4 tablespoons)
1 large egg, lightly whisked
1 tablespoon heavy cream
¾ cup sugar
Ingredients
FOR THE CRUMB TOPPING
1⅓ cups unbleached all-purpose flour
1 cup sugar
¾ teaspoon ground cinnamon
¾ teaspoon kosher salt
2 sticks (1 cup) unsalted butter, chilled and cut into pieces
FOR THE PIE
unbleached all-purpose flour, for sifting
1 Pâte Brisée recipe, formed into a large disk and chilled
4 to 5 pounds mixed apples, peeled and sliced into ½-inch wedges (about 12 cups)
1 large lemon, juiced (3 to 4 tablespoons)
1 large egg, lightly whisked
1 tablespoon heavy cream
¾ cup sugar
Why This Recipe Works
I have made many different versions of apple pies and tarts over the years: mile-high double-crust pie, bottom-crust crostata, applesauce tart, puff-pastry apple tart, brown-butter apple pie. Lately, I have been baking this pie a lot, having discovered that the pâte brisée bottom crust stays crispy for two days, the apples cook perfectly, and the crumb topping remains a bit crispy! I frequently use a mix of my farm apples for a delicious result—some apples cook more slowly and remain a bit firm while others soften elegantly, filling in all the spaces around the firmer slices. An egg wash helps the crimped pastry edge darken nicely. This recipe and more can be found in Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen.
Instructions
- Whisk together the flour, sugar, cinnamon, and salt in a large bowl. Cut in the butter with a pastry blender, or your fingers, until the texture reaches a consistency of coarse meal. Press some of the mixture together to create small clumps. Set aside.
- Preheat the oven to 400°F. On a lightly floured surface, roll out the dough into a ⅛-inch-thick round. Fit it into a 12-inch round, 2-inch deep pie dish. Trim the edges to 1 inch. Fold them under and crimp as desired. Freeze until firm, about 15 minutes.
- Meanwhile, toss the apples with 2 tablespoons lemon juice in a large bowl. In a small bowl, whisk together the egg and cream to make an egg wash.
- Add 4 cups apples to the pie dish. Sprinkle with ¼ cup sugar. Add 4 cups more apples and ¼ cup sugar, followed by the remaining 4 cups apples and ¼ cup sugar. Drizzle with the remaining lemon juice. Sprinkle 3 cups topping generously over the apples (freeze extra for another pie or a crumble). Brush the crimped edge with the egg wash.
- Bake the pie for 1 hour 30 minutes, until golden brown and bubbling. Let cool at least 3 hours before serving.
for the crumb topping
for the pie
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