Description
A rustic apple pie featuring a flaky bottom crust and a thick, caramelized brown sugar crumble topping instead of a traditional top crust.
Ingredients
Scale
- 1 refrigerated 9-inch pie crust
- 6 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 3/4 cup dark brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375F and press the pie crust into a 9-inch pie plate.
- Combine sliced apples, lemon juice, granulated sugar, cornstarch, cinnamon, and nutmeg in a large bowl. Toss until coated.
- Transfer the apple mixture into the pie crust, pressing down slightly to remove gaps.
- In a separate bowl, mix flour, brown sugar, and salt.
- Cut in the cold cubed butter using a pastry blender or forks until the mixture forms coarse crumbs.
- Sprinkle the crumble topping evenly over the apple filling, covering the edges of the crust.
- Bake for 40-50 minutes until the topping is golden brown and filling is bubbling.
- Cool on a wire rack for at least one hour before slicing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American