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Pioneer Woman Apple Pie with Crumb Topping

Pioneer Woman Apple Pie with Crumb Topping - recipe card
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A rustic, buttery apple pie topped with a sweet, spiced crumble that bakes to a golden, crunchy finish. Tart-sweet apples are enveloped in a cinnamon-kissed filling, balanced by the rich, nutty oat topping. Serve warm with vanilla ice cream for the ultimate comfort dessert.

Ingredients

Scale
  • 1 recipe (9-inch) homemade or store-bought pie crust (or 1/2 recipe of your favorite double crust, kept cold)
  • 4 cups (about 1 1/2 lb) peeled, cored, and sliced Granny Smith apples (about 4 large)
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (30g) rolled oats
  • 1/4 tsp fine sea salt

Instructions

  1. Prepare the pie crust and chill in the refrigerator for at least 1 hour or up to 2 days. If using a store-bought crust, keep it refrigerated until ready to use. A cold crust ensures flaky layers during baking.
  2. Preheat the oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips from the pie as it bakes. This will also help the bottom crust brown evenly.
  3. Roll out the chilled dough on a floured surface into a 12-inch (30 cm) round. Carefully transfer it to a 9-inch (23 cm) pie dish, pressing gently into the bottom and sides. Trim the overhang to 1 inch (2.5 cm) and crimp the edges as desired. Refrigerate the shell while you make the filling.
  4. In a large bowl, combine the sliced apples, granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, lemon juice, and vanilla. Toss well to coat every apple slice. Let sit for 10-15 minutes, which helps draw out some juices and thickens the filling.
  5. Meanwhile, prepare the crumb topping: In a medium bowl, stir together the 1 cup flour, brown sugar, oats, and salt. Pour the melted butter over the dry mixture and mix with a fork until it forms clumps of various sizes, from pea-sized to walnut-sized. Do not overmix—you want distinct crumbles.
  6. Remove the pie shell from the refrigerator. Gently pile the apple filling into the crust, spreading it evenly. Press down lightly to pack the apples snugly; they will settle as they bake.
  7. Squeeze the crumb topping evenly over the entire surface of the apples, covering them completely. Pat the topping gently to adhere, but do not press too hard.
  8. Place the pie on the baking sheet in the preheated oven. Bake for 45 to 55 minutes, until the filling is bubbling around the edges and the crumb topping is deep golden brown. If the topping browns too quickly at 35 minutes, loosely cover with foil.
  9. The pie is done when a knife inserted through the topping and into the apples meets no resistance and the juices are thick and syrupy. If using a thermometer, the internal filling temperature should be at least 200°F (93°C) to ensure the gelatinization of starches.
  10. Remove the pie from the oven and place on a cooling rack. Let cool for at least 2 hours before slicing—this allows the filling to set so the slices hold together. Serve warm or at room temperature.

Notes

Storage: Cover leftover pie with foil or plastic wrap and refrigerate for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (177°C) oven for 10-12 minutes, or microwave individual slices for 20-30 seconds. To freeze: Wrap the fully baked, cooled pie tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed.

Nutrition

Keywords: apple pie, crumb topping, pioneer woman, apple crumble pie, homemade apple pie, fall dessert, apple dessert, cinnamon apple pie, streusel topping, Thanksgiving, comfort food, baking

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-apple-pie-with-crumb-topping/