Apple Crumble Pie

Now that Fall has arrived, it seems only appropriate to post my recipe for the most magical apple pie.  This marriage of two amazing things – apple crumble and apple pie – combine to make something you won’t be able to refuse…

Note: This recipe and its pictures have been edited since its original post 9/19/11 – the crust is now much tastier (and the pics much better)!



    • 3 cups flour
    • 1 tbsp sugar
    • 1 tsp salt
    • 12 tbsp unsalted butter, cubed and very cold
    • 1/3 cup shortening (i.e. Crisco)
    • 1/2 cup ice cold water (literally put ice cubes in it while you prep the rest of the ingredients)
      • Note: this recipe technically makes enough for a 10″ pie crust top and bottom, but I like to use it because I make a big, thick braided crust – so if you want a thin crust, you could halve the recipe


    • 6 large apples (Jonagold, McIntosh or Cortland are good choices)
    • 1 tbsp lemon juice
    • 1/2 cup sugar
    • 1/4 cup packed brown sugar
    • 1/4 cup flour
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1  1/2 cups flour
    • 3/4 cup sugar
    • 3/4 cup packed brown sugar
    • 1/2 tsp salt
    • 1 tsp cinnamon
    • 1 cup Quaker oats (I like the old-fashioned oats more than the quick oats)
    • 1/2 lb butter (2 sticks)



    • Dice the butter and return it to the refrigerator while you prepare the flour mixture
    • Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix
    • Add the cubed butter and shortening
    • Pulse 8 to 12 times, until the butter is the size of peas
    • With the machine running, remove the ice from the water (make sure it’s just 1/2 cup) and pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball
    • Dump out on a floured board and roll into a ball
    • Wrap in plastic wrap and refrigerate for 30 minutes


    • Peal and core all of your apples and slice them up into thin 1/2 wedges (if you slice the apple horizontally, you want to quarter each slice) and place them in a large mixing bowl
    • Add the lemon juice to the apples and stir – this will keep them from browning
    • Add in both sugars and stir the apple mixture well, coating everything evenly
    • Combine the flour, cinnamon and nutmeg in a separate bowl
    • Sprinkle the flour mixture over the apples, coating them evenly
    • Place the apple mixture aside until you’re ready to use it


    • Soften the two sticks of butter on very low power in the microwave (be careful not to melt it – do it for 30 seconds, power 5)
    • Combine the flour, salt and cinnamon first, then add in the oatmeal and both sugars
    • Cube the softened butter and add it to the topping mixture – again, using your hands to mix it up!
    • This mixture should be moist yet crumbly


    • Take your pie dough out of the fridge and roll it out on a floured surface – you want to roll it out to be pretty thin, but thick enough to handle and transfer into the pie dish (about 1/8″ thick)
    • Drape the rolled out dough over an ungreased pie dish and use your fingertips to press it down onto the dish
    • Pour the apple mixture over the dough
    • Cover the apples with the topping mixture – again, use your fingertips to pack it on there (this is the best part, so you’ll want to use all of it)
    • Now, to make this pie look pretty – trim the edge of the dough off with kitchen shears leaving enough over the edge to either pinch or roll up into a beautiful crust
    • Bake at 400°F for 50 minutes covered (with aluminum foil) and uncovered for an additional 10 minutes – everyone’s oven works differently, so just keep your eye on this to make sure it doesn’t burn!
    • I always have the best results when I let it cool for at least 20 minutes, then enjoy!

Pie Crust Source: Ina Garten’s Perfect Pie Crust