Pioneer Woman Apple Crumb Pie
This Pioneer Woman Apple Crumb Pie features a wonderful flaky butter crust, topped with a crisp, aromatic crumble, and the most delicious, luscious apple pie filling that is bursting with flavor.
Ingredients
For the Pie Crust
- 1 Butter Pie Crust unbaked
For the Filling
- ¼ cup lemon juice freshly squeezed
- 3 pounds apples Honey Crisp, Cortland, Granny Smith, or Mitsu
- ⅔ cup sugar plus more for sprinkling on the pie
- ¼ cup unsalted butter
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 tablespoon cornstarch
For the Egg Wash
- 1 egg
- 1 tablespoon cream
For the Crumble
- ¾ cup all purpose flour (90g)
- ½ cup light brown sugar (100g)
- 1 teaspoon cinnamon
- ½ cup unsalted butter melted (113g)
- ½ teaspoon salt
Instructions
Make the Pie Dough
- Roll out the refrigerated pie dough into a disk that is about 1/4 inch thick and approximately an inch bigger than your pie dish. Place the dough in the pie plate, leaving a half-inch overhang on both sides. Trim the edge as required, then fold it under and crimp it. Place in the freezer to cool while you prepare the filling.
Make the Crumble
- In a mixing dish, combine the flour, salt, sugar, and cinnamon. Mix in the melted and cooled butter one more time.
- When the butter is excessively hot, the mixture will form a blob rather than crumbles. Simply place in the fridge for a few minutes to cool before breaking up with your hands if this occurs.
Make the Filling
- Peel, core, and slice your apples before tossing them with lemon juice. Cut your apples into similar-sized chunks to ensure that they cook at the same rate.
- Toss in the sugar, cinnamon, and nutmeg until equally combined.
- Melt the butter in a large pan over medium-high heat. Cook, constantly stirring, until the sugar dissolves and the mixture begins to boil about 2 minutes.
- Cover, decrease the heat to medium-low, and simmer for 7 minutes, or until the apples soften and release most of their juices.
- While the apples are cooking, stir in the cornstarch.
- Place the apples in a sieve over a large mixing basin. Set the apples aside and return the liquid to the pan.
- Cook, stirring often, over medium-high heat until the liquid bubbles strongly and thickens. When the liquid is ready, it will have thickened to the consistency of caramel.
- Toss the apples with the reduced juice in a medium bowl. Allow cooling fully.
To Assemble
- Preheat the oven to 400°F. In a small dish, combine the egg and cream or milk, then brush the border of the pie with it. This is optional but adds a golden touch to your crust.
- The filling should be added to the plate and smoothed out with a spatula.
- Sprinkle the crumble evenly over the top of the pie, covering the whole surface. Place the pie dish on a baking sheet and lightly cover the edges with foil. This will keep the pie from burning while it bakes through the middle.
- Bake at 400°F for 15 minutes, then lower to 350°F and bake for another 50 minutes, or until golden brown in the center. If the edge needs some color, you can remove the tenting in the last 20 minutes.
Notes
- Before reintroducing it to the apples, the liquid should be reduced to caramel since this is the most effective method for preventing a soggy pie. A thicker consistency, in which the majority of the water has been evaporated, should be your goal; the mixture will become somewhat runnier after being combined with the apples and baked.
- You might want to try adding one or two teaspoons of cinnamon to the dry ingredients that you use for your crust. You’ll end up with a wonderful depth of taste, and the color will be stunning.
- It is always possible to add an additional apple to the filling; nevertheless, it is preferable to have more filling than what is required rather than insufficient filling.
- Following mixing, if your crumble combines into a single large mass, place it in the refrigerator for a few minutes to chill, after which you should separate it into pieces and set it aside.
- During the baking process, cover that crust. While you wait for the middle and bottom to become nicely golden, you must protect the perimeter of the dish by covering it with foil to prevent it from burning.
Nutrition
Calories: 415kcalCarbohydrates: 60gProtein: 3gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 271mgPotassium: 207mgFiber: 4gSugar: 38gVitamin A: 546IUVitamin C: 9mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!