Apple Pie with Crumble Topping
Buttery apple pie with a crunchy spiced crumble. Simple crust, tart Granny Smith filling, bake ~40 minutes. Tips for prep, storage and swaps.
This recipe came to us from Ursula Apitz, the real driving force behind the famous Grenadier restaurant in Milwaukee. Sadly, that restaurant is now closed, but you can taste a piece of history with this pie recipe.
Yield: 6-8 servings per pie
- Make a tender crust by cutting cold butter into flour, adding iced water, and rolling to 1/4 inch.
- Toss peeled Granny Smith slices with flour and apple pie spice, pack into the shell, top with a buttery crumble.
- Bake at 350°F until juices bubble and topping is browned. Crust freezes well and apples do not need to be pretty.
Spices
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Preparation Instructions:
Preheat oven to 350 degrees
For the crust:
With a fork, cut the butter into the flour until the consistency of corn meal. Add the salt, and mix in the iced water. Roll out dough on a floured surface to about 1/4 inch. Place in an ungreased pie tin.
For the filling:
Peel, core and slice the apples. Toss the apples in a bowl with the flour and apple pie spice. Pack the slices into the pie shell, tightly, as the apples will shrink.
For the topping:
Mix butter, Spiced Vanilla Sugar, and 1 Cup flour together until they slightly clump together, sprinkle over the apples. Bake about 40 minutes, until the apples start to bubble and the sugary topping browns.
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More About This Recipe
Pie crust may be made in advance and frozen. Apples don't need to be pretty, they'll be covered by the crumbly topping.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
What temperature and how long do I bake this pie?
Bake at 350°F for about 40 minutes. It is done when the apple juices bubble up through the topping and the crumble is golden. If the top browns too fast, loosely tent with foil and continue baking until the filling bubbles.
Which apples should I use?
Use tart, firm apples that hold their shape, like Granny Smith. Good alternatives are Honeycrisp, Braeburn, or Jonagold. Mix varieties if you like a balance of sweet and tart.
The recipe lists 1/2 cup flour for the topping but the directions say 1 cup. Which is correct?
Use the 1/2 cup flour called out in the ingredients for a balanced crumble. If you want a thicker, denser topping, increase to 3/4 cup. Mix with cold butter until pea-size clumps form.
How can I avoid a soggy pie bottom?
Par-bake the crust for 8 to 10 minutes before adding filling, or brush the baked shell lightly with beaten egg to seal it. Also toss the apple slices with the flour called for in the recipe and avoid overfilling the shell.
Can I make the crust or the whole pie ahead of time?
Yes. The raw crust can be frozen rolled and tucked in the pan. You can also assemble the pie, freeze it unbaked, then bake from frozen adding about 15 to 25 minutes to the bake time. Thaw in the fridge overnight for a shorter bake.
What is Spiced Vanilla Sugar and can I substitute regular sugar?
Spiced Vanilla Sugar is granulated sugar blended with vanilla and warm spices. Substitute 1/2 cup granulated sugar mixed with 1/2 teaspoon cinnamon and a pinch of nutmeg or 1/4 teaspoon apple pie spice. If using vanilla extract, add it to the butter before mixing the crumble.
How should I store and reheat leftovers?
Store at room temperature covered for up to 2 days or in the fridge up to 4 days. Reheat uncovered in a 325°F oven for 10 to 15 minutes to crisp the topping. Microwave is faster but softens the crumble.
Can I make this gluten-free or vegan?
Yes. Swap a 1:1 gluten-free flour blend for the all-purpose flour. For vegan, use a plant-based cold butter or coconut oil in the crust and topping. Texture may vary slightly, so chill dough well before rolling.
What temperature and how long do I bake this pie?
Bake at 350°F for about 40 minutes. It is done when the apple juices bubble up through the topping and the crumble is golden. If the top browns too fast, loosely tent with foil and continue baking until the filling bubbles.
Which apples should I use?
Use tart, firm apples that hold their shape, like Granny Smith. Good alternatives are Honeycrisp, Braeburn, or Jonagold. Mix varieties if you like a balance of sweet and tart.
The recipe lists 1/2 cup flour for the topping but the directions say 1 cup. Which is correct?
Use the 1/2 cup flour called out in the ingredients for a balanced crumble. If you want a thicker, denser topping, increase to 3/4 cup. Mix with cold butter until pea-size clumps form.
How can I avoid a soggy pie bottom?
Par-bake the crust for 8 to 10 minutes before adding filling, or brush the baked shell lightly with beaten egg to seal it. Also toss the apple slices with the flour called for in the recipe and avoid overfilling the shell.
Can I make the crust or the whole pie ahead of time?
Yes. The raw crust can be frozen rolled and tucked in the pan. You can also assemble the pie, freeze it unbaked, then bake from frozen adding about 15 to 25 minutes to the bake time. Thaw in the fridge overnight for a shorter bake.
What is Spiced Vanilla Sugar and can I substitute regular sugar?
Spiced Vanilla Sugar is granulated sugar blended with vanilla and warm spices. Substitute 1/2 cup granulated sugar mixed with 1/2 teaspoon cinnamon and a pinch of nutmeg or 1/4 teaspoon apple pie spice. If using vanilla extract, add it to the butter before mixing the crumble.
How should I store and reheat leftovers?
Store at room temperature covered for up to 2 days or in the fridge up to 4 days. Reheat uncovered in a 325°F oven for 10 to 15 minutes to crisp the topping. Microwave is faster but softens the crumble.
Can I make this gluten-free or vegan?
Yes. Swap a 1:1 gluten-free flour blend for the all-purpose flour. For vegan, use a plant-based cold butter or coconut oil in the crust and topping. Texture may vary slightly, so chill dough well before rolling.
I like to blanch the apples in sugar and brandy.mmmmm