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Crumbly, Yumbly Crumble Top Apple Pie

by on September 24, 2010 in Desserts, Pies September 24, 2010 DessertsPies
3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Easy, simple crumble top pie that really lets the apples shine. Less than half the sugar of many apple pies, this lets you actually taste apple!

Ingredients

  • 1 whole Pie Crust, Store Bought Or Your Favorite Recipe
  • 1 whole Egg, Mixed With A Bit Of Water, For Egg Wash
  • _____
  • FOR THE FILLING:
  • 6 cups Peeled Sliced Apples (Granny Smith)
  • 1 whole Lemon, Juice And Zest, Divided Use
  • ¼ teaspoons Apple Pie Spice
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg, Freshly Grated
  • 1 Tablespoon Instant Tapioca
  • ⅓ cups Sugar
  • _____
  • FOR THE TOPPING:
  • ¾ cups Flour
  • ½ teaspoons Cinnamon
  • ½ cups Brown Sugar
  • ¾ cups Rolled Oats
  • ½ cups Butter, Cold
  • ¼ cups Walnuts, Chopped

Preparation

Pie Filling:

Preheat oven to 425 degrees F.

Tuck pastry shell into pie plate. Brush the edges lightly with egg wash and set aside.

Peel and slice apples. For every apple you slice and add to the bowl, give it a light squeeze of lemon juice.

Add spices, tapioca and white sugar. Toss until evenly coated. Lightly cover with foil and bake for 10 minutes.

Crumble Topping:
(You can make this while the filling is baking.)

Combine flour, cinnamon, brown sugar, oats, and lemon zest (about 1/2 teaspoon of zest).

I use my kitchen aid, and add in 1/2 cup sliced cold butter and mix until the crumbles and butter make pea sized lumps. Add walnuts.

Reduce heat to 375 degrees. Sprinkle topping mixture evenly onto the pie. Bake with loose foil sheet covering it for 3o minutes. Remove foil and bake until the topping is brown and apples are tender. (Usually an addional 10 minutes.)

3 Comments

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SK on 11.19.2010

I have had this, it is flippin’ fantastic. I would recommend it to anyone who thinks they’ve had the best apple pie, you’re wrong.. make this.

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tsorningold on 10.27.2010

Sure!

I switched from flour a few years ago and haven’t looked back.
The tapioca thickens up the simple syrup from the apples brillantly.

I also use it in my beef stew in place of flour and you don’t get that flat flour after taste I sometimes find in foods.

hope this helps!

~Kelly

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milkwithknives on 10.14.2010

May I ask a question about the tapioca pearls? I have never tried them as a thickener in pie, do you find they drink up the liquid better than flour? I am sort of famous for making pie soup and need to practice my fruit pies. I’d love to take a run at this one but am picturing chewy tapioca pudding mixed with apples. Your gorgeous photo and delicious looking topping put this recipe at the top of my pile, I just wanted to check in about the tapioca. Thanks.

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cath on 10.9.2011

This recipe was quick easy to throw together. But. Maybe I am doing something wrong. Tsorningold. Help a sister out. I have made it twice and changed it a little bit the second time but it turned out the same. It keeps coming out runny and the apples have been a little crunchy. I was thinking of using cornstarch instead of tapioca and just adding some oven time. I’m definitely an amateur so any advice is great!

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