1 9-inch par-baked pie crust, check out my perfect pie crust recipe.
4 – 4 1/2 lbs grannie smith apples, about 7–8 total
1 cup light brown sugar, packed
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cardamom
1/4 tsp salt
2 tbsp cornstarch
Pie Crumble Topping
1/2 cup unsalted butter, softened
1 cup all-purpose flour
2/3 cup brown sugar, packed
1 tbsp sugar
- Follow the directions here for a single par-baked crust. (If you’re adding a lattice top the directions will be there as well.) After your pie dough has been cooled after par-baking and you’ve added your layer of egg white on the crust, set aside or refrigerate while you prepare your filling
- Peel apples then quarter or use an apple slicer (this removes the core at the same time). Then slice the apples into ½-inch thick wedges.
- Place apples, brown sugar, cinnamon, ginger, nutmeg, allspice, cardamom, and salt in a large bowl. Toss to completely coat the apples. Cover then set aside at room temperature for 1-3 hours or up to 8 hours in the fridge. Stir occasionally.
- Preheat the oven to 400 degrees, be sure the oven rack is centered. If following my crust recipe, preheat with the pizza stone and baking sheet. This also ensures to catch any leaks.
- In a medium bowl, mix together butter, flour, and brown sugar. I’ll use my hands for this to make sure it forms an even crumbly mixture. Set aside.
- Measure ¾ cup of liquid left in the bowl of apples, discard the rest.
- When you’re ready to use your apples, drain the unused juices and toss them with cornstarch so they’re coated well. Carefully transfer the apples to your par-baked pie crust. Be sure to pack it full of apples. Depending on the apples used, you may have too many.
- Place your cubed pieces of butter over the pie
- Take your crumble mixture and lay it over your pie, spreading around to the edge. Sprinkle the top with sugar
- Place your pie onto the preheated tray, and bake for about 75 minutes. Be sure to keep an eye on the crust. If it is browning too much, cover with foil.
- To check for doneness I’d recommend using an internal thermometer. 195 degrees F is your target temperature. You can also use this to tell the softness of the apples.
- When done, remove it from the oven and let it cool completely. Placing your pie in the fridge will help it cool faster. This means you can have dessert sooner!
- Cook Time: 75 minutes
- Category: Pie
- Method: Baking
- Cuisine: American
Keywords: dutch Apple pie recipe, Apple crisp , Apple pie with crumble