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Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Toss apple pie filling to redistribute juices transfer to crust, mounding in center. chilled unsalted butter, cut into ½” cubes and pulse until until mixture resembles wet sand. Morton kosher salt in food processor to blend. Pulse 1 cup (125 g) all-purpose flour, ½ cup (100 g) granulated sugar, ¼ cup (packed 50 g) golden brown sugar, 1½ tsp. unsalted butter, melted, in large bowl to coat apples. Granny Smith apples, peeled, cored, sliced ¼” thick, ⅔ cup granulated sugar, 2 Tbsp.

Refrigerate while preparing filling and topping. Trim overhang to ½“ turn edge under and crimp decoratively.

Roll out dough on lightly floured surface to 12” round. Position rack in center of oven preheat oven to 400°. Gather dough into ball flatten into disk. Drizzle over flour mixture stir with fork until moist clumps form, adding more water by the teaspoonful if pie dough is dry. apple cider vinegar in small bowl to blend. Add ¼ cup (½ stick) chilled unsalted butter, cut into ½” cubes and ¼ cup vegetable shortening, cut into ½” cubes and frozen rub in with fingertips until coarse meal forms. Mix 1⅓ cups (167 g) all-purpose flour, ½ tsp. If you notice the top of the pie browning too quickly, loosely tent the pie plate with aluminum foil to finish baking. We’ve kept the crumble topping nut-free, but if you want an extra-crunchy apple pie, toss in a handful of chopped walnuts or pecans (no need to toast them first they’ll get enough color as the pie bakes). The recipe calls for Granny Smiths, but any tart apple will work (check out our guide to the best apples for making pie). (If apple cubes are more your vibe, go with our Dutch Apple Pie instead.) Slices melt into each other as they bake, leaving less room for air pockets to develop, which may cause gaps. Keeping the dough chilled at both stages makes handling easier and practically guarantees flaky layers.įor this recipe, as for our double-crusted deep-dish apple pie, we like using sliced apples in the filling-not chunks or wedges. Allowing it to rest again after fitting it into the pie plate lets the glutens to relax, preventing the pie crust from shrinking while it bakes. Letting the homemade pie dough rest before rolling it out is vital since it ensures even hydration. This festive apple crumb pie recipe has a flaky bottom crust, tightly packed layers of cinnamon-spiced apples, and a golden brown crumble topping that looks impressive but is lightyears easier to make than fiddling with a complicated lattice.