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An easy apple crumble pie has got to be one of my favorite pies ever! The oat crumb mixed with a stunning apple pie filling and killer pie dough is the recipe for apple pie success!
When I first started this blog, I did an apple filling recipe series and I thought it was pretty awesome! We learned how to make so much with this all-purpose apple pie filling and I now want you to have an amazing apple crumble pie recipe just in time for the holidays!
Apple Pie is hands down, my most favorite pie to eat. Well and that Chocolate Cream Pie… But for Thanksgiving, this pie is where it’s at! I love that it’s got some tart to it but sweet enough to balance it all out. If you want to get fancy, try swapping out the Granny Smith apples for some Pink Ladies instead!
The oat crumble is an ode to the streusel that we see on both the apple and blueberry muffins I’ve made, it’s too good NOT to use! This recipe just goes to show that I love to cross utilize as much as possible! If you wanted to do a double crusted pie or an awesome lattice pie, I would just use the second half of the pie dough!
Here is my super easy trick to making amazing pie dough: keep your liquids cold! It keeps the gluten strands small so that it isn’t tough to chew through. I love using a food processor, like my Cuisinart 14-cup (honestly this guy is a beast) in order to make my pie dough. Especially with a nifty dripper that makes it super easy to add your ice cold water to the dough in a steady stream. You just want the dough to come together in a ball and not be too wet. Once it comes together in a ball, cover and refrigerate for about 30 minutes before rolling.
I hope that you enjoy this awesome pie with the holidays coming up. What is your favorite pie to eat during the holidays?
- 2 pounds Granny Smith apples peeled, cored, sliced
- 1 ounce Butter
- 3 ounce Sugar
- 2 fluid ounce water
- .5 ounce cornstarch
- 3.5 ounces Sugar
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons lemon juice
- .25 ounce Butter
- 10 ounce all purpose flour
- 1/2 tablespoon Sugar
- 3/4 teaspoon salt
- 6 ounce Butter chilled
- 2 ounce water ice cold
- 1/2 tablespoon distilled vinegar
- 8 oz all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2.75 oz brown sugar
- 3 ounces oats
- 6 ounces cold butter cut into small pieces
Peel, quarter, and core all apples. Discard all the scraps and cut apples into medium dice.
Melt butter over medium heat in a skillet. Add apples and saute for about 15 minutes or until water starts to leech out from the apples. Once the water has almost evaporated, add sugar and dissolve. Do NOT caramelize.
Mix water and cornstarch to create slurry and set a side. Once sugar has dissolved, add slurry to apples and mix well.
Add remaining of ingredients to apples and cook until butter has melted.
Allow mix to cool completely before storing.
Mix together dry ingredients by spinning in the food processor for 30 seconds.
Pulse the cold butter into the dry ingredients until mealy.
Add wet ingredients until dough comes together in a ball.
Let the dough rest, wrapped in plastic wrap, for 30 minutes before use.
Preheat oven to 350 degrees. Pull dough out to temper for a few minutes before rolling out. Flour your counter well and rolling pin as well. Divide dough in half. Roll half of the dough out into a circle and place into pie dish.
Fork the bottom of the pie dough. Fill pie dish with apple pie filling. Cover the top of the pie with oat streusel.
Place pie in the oven to bake for 35-40 minutes. Pull the pie when the crust becomes golden brown and the bottom crust is fully cooked. Let cool for a few minutes before cutting to let the juices settle.
If you use a deep pie dish, like I do, I would double the amount of apple pie filling you use to make this pie. If you are using a regular pie dish, follow the recipe.