APPLE CRUMBLE PIE
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
- On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
- Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
- Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.
Nutrition Facts : Calories 605 g, Fat 20 g, Fiber 6 g, Protein 6 g
APPLE CRUMBLE PIE
The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. -Vera Brouwer, Maurice, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 441 calories, Fat 23g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 247mg sodium, Carbohydrate 57g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE PIE WITH OATMEAL CRUMBLE TOPPING
I was toying around with recipes and I mix and matched untill it satisfied my picky hubby and daughter x3. Hope you love it as much as they do.
Provided by IHeartBobert
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 17
Steps:
- Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
- In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
- Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
- Bake for 30 mins at 400°F Now for the crumble topping.
- I actually ganked this crumble topping from ratherbeswimmin
- Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.
CRUMB APPLE PIE
An apple pie with a sweet crumb topping.
Provided by ANGELA29
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Mix the white sugar 1 tablespoon of the cinnamon and the nutmeg together in a small bowl. Layer apples then sugar mixture. Then repeat the layering until out of apples.
- Mix together the flour and brown sugar and cinnamon and butter. Use a fork until it becomes crumbly. Sprinkle mixture on top of apples.
- Bake in a preheated 425 degree F (220 degree C) oven for 40-50 minutes. Cover the top for the remaining 15 minutes to avoid over browning.
Nutrition Facts : Calories 404 calories, Carbohydrate 71.1 g, Cholesterol 15.3 mg, Fat 13.6 g, Fiber 4.5 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 164.9 mg, Sugar 49.7 g
APPLE CRUMBLE PIE
Less intimidating to make than the traditional double-crust version, this apple pie gets topped with a crumbly, crunchy topping that settles nicely into the soft bubbly filling. Reducing the apples' cooking juices helps concentrate their flavor into a caramel-like toffee, which makes the pie that much more potent and sweet.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg mixture and pulse until the dough just comes together. (If the dough is very dry, add up to 1 extra tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
- For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and brown sugar to the bowl with the lemon juice, and toss.
- Melt the butter over medium-high heat in a large skillet. Add the sugared apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander set over a medium bowl to catch all the juices. Shake the colander to extract as much liquid as possible. Return the juice to the skillet and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
- Toss the apples with the thickened juice, cinnamon, salt, cloves, ginger and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
- For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the almonds.
- To assemble and bake the pie: Position a rack in the lower third of the oven and place a baking sheet on it. Preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
- Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
- Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, about 1 hour. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)
CLASSIC APPLE CRUMB PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
- Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
- Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
CRUMB TOPPED APPLE PIE
This pie is absolutely delicious! If you're a beginner, use a store-bought pie crust to get a head start. You'll still get a bushel of compliments. -Virginia Olson, West Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 443 calories, Fat 18g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 3g fiber), Protein 4g protein.
APPLE CRUMB PIE
You can add walnuts and raisins to this apple crumb pie to make it even dreamier!
Provided by Jackie Smith
Categories Desserts Pies Apple Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
- In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 69.9 g, Cholesterol 11.4 mg, Fat 14.6 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 139.2 mg, Sugar 48.9 g
DUTCH APPLE PIE
The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.
Provided by Stephanie Wise
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
- In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
- Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g
APPLE & ALMOND CRUMBLE PIE
Combine fruit pie with apple crumble to get the best of both - a warming dessert that slices neatly and delivers two textures of pastry
Provided by Barney Desmazery
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
- Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it's large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg.
- Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.
Nutrition Facts : Calories 765 calories, Fat 44 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 36 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
APPLE PIE WITH OATMEAL CRUMBLE TOPPING
Make and share this Apple Pie With Oatmeal Crumble Topping recipe from Food.com.
Provided by Cleanfreshcuisine
Categories Pie
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut Shortening into flour with a pastry blender or fork until well blended and particles are the size of small peas. Make a well in the center and pour in ice water. Toss together, being careful not to over work the dough. Shape into a flat disk and place on floured board. Roll out to about 2″ larger than inverted pie dish. Fold pastry in half and place in pie dish. Unfold and fit pastry to dish. Press firmly against bottom and sides. Crimp edges.
- For Pie:.
- Heat oven to 375 degrees.
- Peel and slice apples thinly. Mix sugar, nutmeg, cinnamon and ginger in a large bowl. Add sliced apples and toss well with sugar mixture. Turn into pastry coated pie plate.
- For Crumb Topping:.
- In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender.
- Sprinkle crumb topping over the apples in pastry lined pie plate.
- Bake pie at 375 degrees for 40 to 45 minutes.
- This recipe yields one 10″ pie.
Nutrition Facts : Calories 519.4, Fat 20.5, SaturatedFat 12.4, Cholesterol 50.8, Sodium 174.3, Carbohydrate 82.8, Fiber 4.9, Sugar 47.9, Protein 5.1
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3.8/5 (31)Calories 395 per serving
- Preheat oven to 375 degrees F. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Ease piecrust into plate without stretching it. Crimp edge as desired.
- If desired, sprinkle apples with lemon juice. In a large bowl, stir together sugar, flour, cinnamon, and nutmeg. Add apple slices; gently toss until coated.
- Transfer apple mixture to the piecrust-lined pie plate. Sprinkle with Crumb Topping. To prevent overbrowning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack. To serve warm, let pie cool at least 2 hours. Makes 8 servings.
APPLE CRUMBLE PIE - SALLY'S BAKING ADDICTION
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- In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
- On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl– don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
APPLE PIE WITH WALNUT CRUMB TOPPING - WHOLE FOODS …
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- To prepare the pie crust, place flour and salt in the bowl of a food processor and pulse to combine. Or, whisk together in a medium bowl.
- Add butter and shortening and pulse in the food processor or cut in using a pastry blender just until mixture resembles coarse crumbs.
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5/5 (8)Total Time 2 hrsServings 8Calories 511 per serving
- Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in freezer for 15 minutes.
- Preheat oven to 350ºF. Line a rimmed baking sheet with foil and set it on lower rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer.
- In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining 1/4 cup flour. Toss to coat and let stand 10 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible.
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- For pie crust: In a medium bowl, whisk together 1¼ cup flour, 2 Tbsp sugar, and pinch of salt. Grate in ⅓ cup of frozen butter. Toss together to coat the butter bits in dry mix.
- Drizzle in the whiskey, starting with 2 Tbsp and working up until the mixture forms a ball when squeezed together but is not tacky to the touch.
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- In a large bowl using a fork or a pastry cutter, cut the butter into the flour until it resembles coarse crumbs.
- Mix brown sugar and flour together. With a fork or pastry cutter, cut butter into the mixture until the crumbs form. Sprinkle in cheese, mixing gently until combined.
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- Add sugar: use all brown or all white or a combination to make 2/3 cup. Use whatever combination you like (I like using 1/3 cup each brown and white).
- Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.
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- Holding back the ice cubes with your finger, drizzle about half of the water into the mixture. Use a fork to toss the dry ingredients with the water until it is fully mixed. Add some of the remaining water a couple of tablespoons at a time, stirring a bit after each addition. Once you’ve added enough water, the mixture will start to ball up and pull away from the sides of the bowl.
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- Peel and slice the apples into thin slices. Add to a large bowl, and sprinkle the cinnamon and sugar over the apples. Mix together until apples are coated in the cinnamon and sugar.
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- In medium microwave-safe bowl, combine apple slices, sugar, flour, cinnamon, and nutmeg. Stir until mixed well. Heat in microwave for 7-10 minutes until apples have begun to soften. Set aside while you prepare the pie pastry.
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- Mix together the sugar, nutmeg, 1 1/4 teaspoon of cinnamon, salt and flour in a medium bowl. Pour mixture over apples. Using your hands, turn the apples over until all apples are coated with the cinnamon sugar mixture. Spread apples evenly over the pie crust. Drizzle with the half and half and sprinkle 1/8 teaspoon of cinnamon over the apples.
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- Go nuts. Nuts are a popular addition to crumbles, including almonds, hazelnuts, pecans, walnuts and pistachios. Our autumnal pear and blackberry crumble creates layers of texture by combining chopped hazelnuts and flaked almonds with pumpkin seeds and chunky oats clusters.
- An oat-standing finish. Give your crumble topping more bite by adding wholesome porridge oats or rolled oats, like in our oaty apple crumble. You can also add a little syrup to the mixture to create a flapjack-style texture with gorgeous little chewy clusters, as shown in this apple flapjack crumble.
- Chocolate drops. If your crumble is in need of some indulgence, then a liberal scattering of chocolate should do the trick. This simple pear & chocolate flapjack crumble combines dark chocolate chunks, porridge oats and golden syrup for a sweet, crunchy finish that complements the fruit beautifully.
- Peanut crunch. Treat your crumble to an American-style flavour by adding a dollop of crunchy peanut butter spread to the topping. This rich, nutty flavouring balances perfectly with the zingy blueberry and raspberry filling in our fruity peanut butter berry crisp.
- Spice things up. Add a sprinkling of fragrant spices to give your crumble a flavour boost and enhance the filling. Our rhubarb & apple crumble incorporates hints of aromatic ginger to balance the tangy fruit, while warming cinnamon and clove-infused crumbs make a suitably festive topping in our raspberry Linzer slices.
- Coconut coating. Give your crumble a tropical twist with a sprinkle of desiccated coconuts. The topping for our irresistible blueberry lemon cake combines coconut shavings with melted butter, sugar and eggs.
- Make it vegan. There's no reason why those on a dairy and egg-free diet can't enjoy a classic pudding too. This vegan apple crumble uses a dairy-free spread with a simple combo of rolled oats, sugar and flour.
- Taking the biscuit. Embellish your pudding with some satisfyingly crunchy biscuit chunks. We've used amaretti pieces in these super fruity berry crumble pots, which make an easy yet impressive dessert.
- Crumble + scones = scrumble. We love a foodie mash-up, so combining two of the nation's best sweet treats into a topping seemed like a no-brainer. Half scone, half crumble, the cobbler-style sponge on our pear & blackberry ‘scrumble’ marries the crunch of a biscuit with the cakey texture of a scone.
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