Deep Dish Apple Crumble Pie

Thursday, November 5, 20092comments

To my way of thinking, if you're going to make an apple pie, make it a deep dish apple pie...after all, its all about the apples and more is always better! ;) One of the tricks I use for deep dish apple pie is to slightly cook the apples in a large saute pan before adding them to a bind baked bottom crust. This technique helps keep the bottom crust from getting too soggy as the filling bakes and also provides a heat start on getting the fillling nice and bubbly to ensure it is well baked without burning the crust. Of course, an aluminium foil collar around the perimerter crust always hels to keep the outer crust from getting too dark.

Deep Dish Apple Crumble Pie

For the crust:

2 ¼ cups flour

1 tbsp brown sugar
½ tsp salt
1/2 cup shortening  (Very cold and cut in cubes)
1/2 cup butter (Very cold and cut in cubes)
6 tbsp ice water

Pulse the cold butter or shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces. Remove to a large bowl. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together. Separate the dough into 2 balls and wrap in plastic. Place in the fridge to chill well. You can freeze one for another time. Roll out into a 10 inch round and place into a 9 inch deep dish pie plate. Tuck the excess pastry under the edges and flute the edges with your fingers or a fork. Wrap an aluminum foil strip around the outside of the crust and blind bake the pastry using baking weights in parchment paper for about 15 minutes at 375 degrees F.

For the filling, add to a large saute
1/4 cup butter
3 lbs apples, peeled, cored and cut in large wedges
2 tsp cinnamon
1/2 tsp fresh ground nutmeg
1/3 cup brown sugar
1/3 cup white sugar

Saute until the apples are just warmed through, remove from the heat and add:

1 1/2 tbsp corn starch

Toss together well with the apple mixture. Set the apples aside to cool a little before adding them to the blind baked pastry shell.

For the crumble topping:

1 cup flour
1/3 cup brown sugar
1/3 cup cold butter
1 tsp baking powder
1/2 tsp cinnamon
1/3 cup rolled oats

Run all the ingredients together with your hands until the butter is fully incorporated into the flour, then sprinkle the crumble mixture over the apples. Bake at 350 degrees F for about an hour or until the filling is bubbly. You may need to use another strip of aluminium foil over the outer crust if it begins to get too dark during the baking time. Cool for at least a half hour before cutting and serving.
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+ comments + 2 comments

May 21, 2010 at 3:59 PM


I saw that you had written "Pulse the cold butter or shortening into the flour sugar and salt ..."

Does it mean that only 1/2 cup shortening OR 1/2 cup butter is required for this recipe and not BOTH?

Pls clarify. :)

December 12, 2012 at 1:00 PM

First to answer SUSHIs question/comment the "or" was to be "and" since the required amount adds up to 1 total cup of fat products Plus I made this recipe and know it worked out great! Thank you for posting it I have wanted to make a pie like this for forever but they never seemed right But this one is GREAT!!! thank you!

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