Deep Dish Apple Crumble Pie

Name: Pie Apel Crumble Hidangan Dalam
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 heaping cup unbleached all-purpose flour ((sub up to half with whole-wheat pastry flour)); 1/2 tsp salt; 6 Tbsp cold butter ((non-dairy for vegan)); 3 -6 Tbsp cold water; 7 medium apples ((cored, peeled and sliced // a mix of sweet and tart)); 3/4 cup sugar; 1 tsp cinnamon; 1 Tbsp flour; 1 Tbsp butter ((non-dairy for vegan, such as Earth Balance)); 1 cup rolled oats; 1/2 cup almond meal; 1/2 cup roughly chopped pecans ((or sub additional almond meal)); 1/3 cup packed light brown sugar; 1 pinch sea salt; 4 Tbsp cold butter ((non-dairy for vegan // or sub olive oil))

Deep Dish Apple Crumble Pie that's perfect for fall and requires just 1 bowl!

⏱️ 60 min 🔪 Prep: 20 min 🔥 Cook: 40 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

8 servings

1 heaping cup unbleached all-purpose flour ((sub up to half with whole-wheat pastry flour))
1/2 tsp salt
6 Tbsp cold butter ((non-dairy for vegan))
3 -6 Tbsp cold water
7 medium apples ((cored, peeled and sliced // a mix of sweet and tart))
3/4 cup sugar
1 tsp cinnamon
1 Tbsp flour
1 Tbsp butter ((non-dairy for vegan, such as Earth Balance))
1 cup rolled oats
1/2 cup almond meal
1/2 cup roughly chopped pecans ((or sub additional almond meal))
1/3 cup packed light brown sugar
1 pinch sea salt
4 Tbsp cold butter ((non-dairy for vegan // or sub olive oil))

Steps

Preheat oven to 400 degrees F (204 C).
For the crust: Mix salt in flour and cut butter into flour with a fork or pastry cutter until well blended. Add enough water until the dough scrapes away from the bowl — usually about 3-5 Tbsp (amount as original recipe is written // adjust if altering batch size).
Remove from bowl, mold together with hands on a well-floured surface. Form into a 1-inch thick disc and then roll out into an even circle, adding more flour if it's sticky.
Use the rolling pin to roll it up and lay it gently over a 10-inch cast iron skillet or standard 9-inch pie baking dish and gently form it to the edges with your fingers. It should extend to the top of the pan but you don't have to crimp the edges or anything — we're going for rustic. Refrigerate until you're ready to add the apples.
For the filling: Next prep the apples. Add them to the same bowl as you made the dough in and toss with sugar, cinnamon and flour. Add to pie crust and top with 1 Tbsp butter, scored into little dots or strips (amount as original recipe is written // adjust if altering batch size).
For the topping: In the same bowl, add the crumble topping ingredients and mix with fingers or a pastry cutter until crumbly. Then pour it over the pie, spreading it evenly to coat. Bake at 400 for ~45 minutes, or until the pie is warm and bubbly and the top is golden brown. If you notice the crumble top getting too brown, simply top it with foil and continue baking until the apples are tender.
Let rest at least 30 minutes before slicing. Store leftovers covered at room temperature up to 2-3 days. Not freezer friendly.