Apple crumb pie #AppleWeek

Classic apple crumb pie is a fall favorite filled with apple, warm autumn spices, sugar, and topped with a crunchy, buttery crumble.

This post is sponsored on behalf of #appleweek. Our generous sponsors, Envy Apples, Torani, Chocoley, Bob's Red Mill, The Republic of Tea, Taylor & Colledge, Flahavan's Irish Oatmeal, Nairn's, and Zyliss have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I'm so excited that it's time for another #AppleWeek! As my readers know, apples are one of my favorite foods. I love looking at them, smelling them, learning about all the different varieties, visiting apple orchards, and, of course, cooking and baking with them. 

Each fall we go on a big day-long family outing here in western New York to pick apples are a local heritage orchard, so we always have an interesting variety to taste. We are always making new apple recipes along with family favorites.

One of my absolute favorite things to make is an apple crumb pie, and surprisingly, I've never shared it on my blog before. So, when I saw that Bob's Red Mill was going to be a sponsor this year, I knew it was time for this recipe to finally hit the blog. 

I used Bob's Red Mill organic all-purpose flour and old-fashioned brown sugar in this pie and it was one of my best pie crusts yet. 

I'm also finally sharing my favorite homemade pie crust recipe. This all butter crust uses a combination of water and vodka for a flaky and delicious crust. The crumble top on this pie really makes it extra special.

This pie will fill your whole house with a fall aroma and it will be a family favorite! It's a perfect dessert or treat after apple picking or even for Thanksgiving. There's nothing like a fresh homemade apple pie in the fall.

Yield: 8 servings

Apple Crumb Pie

Classic apple crumb pie is a fall favorite filled with spiced apples, sugar, and topped with a crunchy, buttery crumble.

ingredients:

for the crust (or use store bought)

• 1-1/4 cups all-purpose flour, such as Bob's Red Mill
• 1/2 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter
• 1/4 cup vodka, chilled
• 1/4 cup ice water

for the filling

• 8 cups peeled, cored, and thinly sliced apples
• 2 tablespoons lemon juice
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour, such as Bob's Red Mill
• 1 heaped tablespoon cornstarch
• 2 teaspoons ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground allspice
• 1/8 teaspoon salt

for the crumb topping

• 3/4 cup all-purpose flour
• 1/2 cup lightly packed brown sugar, such as Bob's Red Mill
• 1 teaspoon ground cinnamon
• 1/2 cup cold unsalted butter, cut into small cubes

instructions:

How to cook Apple Crumb Pie

for the crust

1. Place the flour and salt in a food processor. Pulse about 3 times to combine. Add the butter and pulse until the mixture resembles a crumb.
2. Mix the vodka and ice water. Slowly pour the liquid a little at a time into the food processor while pulsing. When the dough comes together, stop adding liquid (you may not use it all).
3. Gather the dough into a ball, wrap it in plastic wrap, and flatten into a disc. Refrigerate for 30 minutes.
4. Roll and fit into a pie plate.
5. Preheat the oven to 400 degrees.

for the filling

1. Place the apples and lemon juice in a large bowl and toss to coat. Stir in the remaining ingredients until well combined.
2. Evenly spread the apple mixture into the pie crust.

for the crumb topping

1. Whisk together the flour, brown sugar, and cinnamon in a medium bowl. Mix in the butter with your fingers until combined and crumbly.
2. Spread across the top of the filling.

for baking

1. Place the pie on a baking sheet and bake for 20 minutes. Reduce the temperature to 375 degrees and continue to bake for another 30-40 minutes, until the the top is golden and the filling is bubbly.
2. Let cool completely before slicing.

NOTES:

I like to use apples that are on the more firm and tart side for baking or a combination of tart and sweet. For this pie, I used a mix of Envy apples and Empire apples.

Created using The Recipes Generator

I hope you try this apple crumb pie a try this autumn! Let me know in the comments below. 

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