Description
A classic American dessert featuring tart Granny Smith apples under a crunchy crumb topping, perfect for fall gatherings.
Ingredients
- 1 single pie crust (9-inch, prepared or homemade)
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, chilled and cubed
- 8 Granny Smith apples (about 6–7 cups sliced)
- ⅓ cup granulated sugar
- 3 tablespoons all-purpose flour (for thickening)
- ½ tablespoon fresh lemon juice
- ½ teaspoon lemon zest (optional)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven to 450°F (230°C). Place a rack in the lower-middle position and set a cookie sheet aside for the pie pan.
- Make the crumble topping by whisking together flour, brown sugar, granulated sugar, and cinnamon. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Prepare the apples by peeling, coring, and thinly slicing them.
- Toss the apples in a large bowl with granulated sugar, flour, lemon juice, lemon zest, cinnamon, and nutmeg.
- Fit the prepared pie crust into a 9-inch pie plate and fill with the apple mixture.
- Spread the crumble topping evenly over the apples, pressing down slightly.
- Place the pie on the cookie sheet and bake at 450°F (230°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 45–55 minutes.
- Check for doneness by inserting a fork; the apples should be tender. If the topping is browning too quickly, tent with foil.
- Cool the pie for at least 45–60 minutes before slicing and serving.
Notes
For variations, consider using a mix of apple types for flavor complexity or adding nuts to the crumble topping. Store leftovers properly for fresh taste.