Apple Crumb Pie

Ingredients

• 1 cup plus 3 tablespoons (142g) all purpose flour, preferably weighed*
• 1/2 cup (100g) packed light brown sugar
• 6 tablespoons (85g) unsalted butter, melted
• 1/2 teaspoon salt
• 1.2 kg whole, unpeeled baking apples; 920g after peeling & coring, about 6 to 7 apples* (see note below)
• 7 tablespoons unsweetened apple juice or cider
• 3 tablespoons water
• 2 1/4 teaspoons cornstarch (cornflour)
• 3 1/2 tablespoons (50g) unsalted butter
• 4 to 6 tablespoons packed soft brown sugar, preferably dark* (see note below)
• 1 1/2 teaspoons ground cinnamon (may be reduced to 1 tsp for a less spiced filling)
• 1/4 teaspoon freshly ground nutmeg (optional, but recommended)
• 1/4 teaspoon fine salt (reduce to 1/8 tsp if using tart apples)
• 1/2 teaspoon vanilla extract or 1 teaspoon if using imitation vanilla flavoring (optional, but recommended)
• 1 Recipe Single-Crust Pie Dough

Instructions

1. 1

   Start by preparing the single-crust dough of The...: Start by preparing the single-crust dough of The Flakiest All-Butter Pie Crust as per recipe in the link up until step 6. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours. See note below, for make ahead tip!

2. 2

   While the dough is chilling, prepare the apple...: While the dough is chilling, prepare the apple filling.

3. 3

   Peel apples, core and slice into 1/4-inch thick...: Peel apples, core and slice into 1/4-inch thick slices. In a small bowl or measuring cup with a spout, whisk together apple juice (or cider), water and cornstarch; set aside.

4. 4

   In a large pan, melt butter over medium-high...: In a large pan, melt butter over medium-high heat. Add apples and cook, stirring occasionally, until beginning to soften, become slightly pliable and release their juices, about 5 minutes. Stir in 4 tablespoons (50g) of brown sugar, cinnamon and nutmeg and cook until fragrant, about 30 seconds.

5. 5

   Whisk the cornstarch mixture to re-incorporate then pour...: Whisk the cornstarch mixture to re-incorporate then pour over the apples and cook, stirring frequently, until sauce bubbles and thickens, 1 to 2 minutes. At this point, be sure that the apples have reached the doneness of your liking, because they won't cook any further, even after baking in the oven.

6. 6

   Taste the apple mixture, add an extra tablespoon...: Taste the apple mixture, add an extra tablespoon or two of brown sugar, if needed. Adjust salt to taste. Remove from heat, then stir in the vanilla. Transfer to a baking dish and let cool completely to room temperature, about 30 minutes. (See note below for make ahead tip!) Meanwhile, prepare the crumb topping.

7. 7

   In a medium bowl, stir all ingredients until...: In a medium bowl, stir all ingredients until no dry spots remain and mixture forms clumps. Refrigerate until ready to use.

8. 8

   Please refer to The Flakiest All-Butter Pie Crust...: Please refer to The Flakiest All-Butter Pie Crust recipe post for a step-by-step picture tutorial for the following instructions.

9. 9

   On a well floured counter, use a rolling...: On a well floured counter, use a rolling pin to roll the dough into a 12-inch circle. To transfer it to the pie dish, roll the dough loosely around the rolling pin and unroll it onto a 9-inch pie dish, leaving at least 1-inch overhang around the edges. Ease dough into the dish by gently lifting edge of the dough with your hand while pressing into plate bottom with your other hand.

10. 10

    If needed, trim overhang to ½ inch beyond...: If needed, trim overhang to ½ inch beyond lip of the dish. Tuck overhang under itself; folded edge should be flush with edge of plate. Use your fingers to crimp dough edges around the dish. Refrigerate dough‑lined plate until firm, at least 30 minutes.

11. 11

    Adjust oven rack to middle position and heat...: Adjust oven rack to middle position and heat oven to 180C/ 350F.

12. 12

    Line chilled pie shell with aluminum foil, covering...: Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights or beans/rice/sugar.

13. 13

    Bake until edges are set and just beginning...: Bake until edges are set and just beginning to turn golden, but the center will remain pale, 15 to 20 minutes. Remove foil and weights, rotate plate, and continue to bake again for 10 to 15 minutes longer until the crust is lightly golden brown in color; just a couple shades shy of being fully baked.. If crust begins to puff, pierce gently with the tip of a paring knife.

14. 14

    Transfer the room temperature apple filling to the...: Transfer the room temperature apple filling to the hot crust into an even layer, pouring any remaining liquid from the baking dish into the pie.

15. 15

    Break topping (it will harden in the fridge)...: Break topping (it will harden in the fridge) into pea-size crumbs and distribute evenly over apple mixture. Pat topping lightly to adhere.

16. 16

    Set pie over a foil or parchment paper...: Set pie over a foil or parchment paper lined, rimmed baking sheet (to catch any drips) and transfer to the oven. Bake for 30 to 40 minutes until the topping is golden brown in color and the apple filling is bubbling.

17. 17

    Allow to cool from 10 to 15 minutes,...: Allow to cool from 10 to 15 minutes, then serve with vanilla ice cream, if desired.