The Best Apple Pie
The Best Crumb Topping Apple Pie is the perfect holiday pie! It is layered with a tender flaky crust, a filling of spiced juicy apple pie then finished with a crisp buttery crumb topping and a glaze of sweet vanilla. Such a tasty, perfect dessert!
Course: Dessert
Cuisine: American
Keyword: Apple Pie, Slab Pie, The Best apple pie
Calories: 377 kcal
Ingredients
Crust
1 (14.1 oz) box refrigerated pie crusts (or sub homemade pie crust dough)
Topping
1/3 cup (70g) of granulated sugar
1/3 cup (75g) of packed light brown sugar
1 cup (97g) of quick oats
1/2 cup (70g) of all-purpose flour
1/4 tsp salt
1/2 cup (113g) of unsalted butter, and chilled and diced into small cubes
Filling
1/3 cup (70g) of granulated sugar
1/3 cup (75g) of packed light brown sugar
3 Tbsp of all-purpose flour
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of salt
1 1/2 Tbsp of fresh lemon juice
4 lbs peeled, plus cored and thinly sliced crisp apples (see notes)
Glaze (optional) or serve with Vanilla Ice Cream
1 cup (115g) of powdered sugar
2 Tbsp half and half – or more as needed
Instructions
For the crust:
Preheat the oven to 425 degrees, and remove a package of pie crusts.
Lightly dust and unroll a working surface with flour and then stack pie crusts on top of each other.
Roll crust out to a rectangle of 17 by 12 inches, And fold crust half then fold in half again and transfer to a jelly roll pan of 15 by 10 by 1 inch (it’s smaller than a sheet pan).
Unfold the dough carefully and then fit it and press it gently into the pan.
Even with the edges of the pan, fold the crust underneath and start decorating as desired (the fork technique can also be good here as there is not much excess crust to operate with).
Transfer to chill in the refrigerator until ready to fill.
For the topping:
Combine 1/3 cup of granulated sugar, 1/3 cup of brown sugar, quick oats, salt, and flour.
Add butter and then use a pastry cutter to cut butter into the mixture until crumbly (or rub butter into mixture with your fingertips).
Transfer the topping to your refrigerator.
For the filling:
Whisk together the granulated sugar, brown sugar, flour, salt, and cinnamon nutmeg in a small mixing bowl.
In a large mixing bowl, place the apples and pour lemon juice over the apples, then toss to coat evenly. Pour the sugar mixture over the apples and then stir to coat evenly.
To assemble pie:
Remove the crust from the refrigerator, and spread and gently press the apples over the crust into an even layer.
Remove the topping from the refrigerator, then evenly sprinkle the topping over the pie.
Bake until apples are soft:
Bake for around 40 minutes in a preheated oven, while tenting with foil for the last 10 minutes or so as necessary to avoid excess browning, until apples are tender when pierced with a toothpick, then remove from the oven and let cool until warm.
For the glaze (or you can serve with vanilla ice cream):
Whisk powdered sugar and half and half together in a mixing bowl, adding a little more half and half as needed 1 tsp at a time until the consistency is somewhat thick, but it runs nicely.
Transfer to a resealable sandwich size bag, and cut a small tip from one corner, and drizzle over the pie.
Slice the pie into squares, and serve warm.
Recipe Notes
I highly suggest using a sweet and tart blend for baking apples. THREE Granny Smith, THREE Braeburn, and THREE Golden Delicious apples were all used by me.
Slice the 1/8-inch thin Granny Smith and Braeburn, then slice them 1/4-inch thin Golden Delicious.
Other similar apples can be replaced, but only slice the thinnest really crisp apples so they will bake through and become tender.
Author: Cooking Classy