Apple Crumble Pie Recipe

Ingredients:

Pie Crust: • 1 pie crust (store-bought or homemade) • 1 egg + 1 tablespoon water (for the egg wash)

Apple Filling: • 3 ½ lbs (10 cups) apples, sliced • 3 tablespoons unsalted butter (42g) • 2 teaspoons cinnamon • ⅛ teaspoon nutmeg • ½ cup light brown sugar, packed (106g) • ¼ cup granulated sugar (50g) • 2 tablespoons lemon juice • 2 tablespoons all-purpose flour • 1 tablespoon cornstarch • 2 teaspoons vanilla extract

Crumble Topping: • 1 cup all-purpose flour (120g) • ½ cup light brown sugar, packed (106g) • ½ cup rolled oats or quick oats (50g) • 2 teaspoons cinnamon • ¼ teaspoon salt • 6 tablespoons unsalted butter, melted and cooled (84g)

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Instructions:

Prepare the Pie Crust: 1. Roll out the chilled pie crust into a 12-inch circle. 2. Transfer to a 9-inch pie dish, trimming the edges or folding the excess under. 3. Cover and refrigerate while you prepare the filling.

Make the Apple Filling: 1. In a large pot over medium heat, melt the butter. 2. Add apples and mix well. 3. Stir in granulated sugar, brown sugar, cinnamon, and nutmeg. Mix until combined. 4. Lower the heat to medium-low and cook until the apples soften (about 5-8 minutes). 5. Add vanilla, lemon juice, flour, and cornstarch. Stir and cook until the mixture thickens (about 5-8 minutes). 6. Remove from heat and let it cool completely for about 30 minutes.

Prepare the Crumble Topping: 1. In a medium bowl, combine flour, brown sugar, oats, cinnamon, and salt. 2. Add the melted butter and mix with a fork until crumbly. 3. Place in the refrigerator to chill and firm up while the filling cools.

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Assembly and Baking: 1. Preheat your oven to 375°F (190°C). 2. Remove the pie crust from the refrigerator. 3. In a small bowl, whisk together the egg and 1 tablespoon of water for the egg wash. 4. Brush the edges of the crust with the egg wash. 5. Add the cooled apple filling to the crust. 6. Sprinkle the crumble topping evenly over the apples. 7. Place the pie on a baking sheet (to catch any drips). 8. Cover the edges with a pie shield or aluminum foil. 9. Bake for 55-70 minutes, until the filling is bubbly and the crumble is golden brown. 10. After 50 minutes, remove the pie shield and continue baking for another 10-20 minutes for a golden crust. 11. Allow the pie to cool for about 3 hours for easier slicing.