Apple Crumb Pie


Whip up this buttery apple crumb pie for Thanksgiving and we promise the whole family will ask for seconds.

Apple Crumb Pie
Makes 1 (9-inch) deep-dish pie
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  1. 6 medium Granny Smith apples, peeled, halved, cored, and thinly sliced
  2. 2 Pink Lady apples, peeled, halved, cored, and thinly sliced
  3. 1 1/2 cups granulated sugar, divided
  4. 1/4 cup cornstarch
  5. 2 teaspoons ground cinnamon, divided
  6. 1/2 teaspoon ground nutmeg
  7. 1/8 teaspoon ground cloves
  8. Buttery Pie Crust (recipe follows)
  9. 1 1/2 cups all-purpose flour
  10. 1/2 cup firmly packed brown sugar
  11. 1/2 cup chopped pecans
  12. 1/4 teaspoon salt
  13. 1/2 cup butter, melted
  1. In a large bowl, stir together apples and 1 cup granulated sugar. Let stand for 1 hour. Strain apples, discarding liquid. Return apples to bowl.
  2. In a small bowl, whisk together 1/4 cup granulated sugar, cornstarch, 1 teaspoon cinnamon, nutmeg, and cloves; stir into apples, and spoon mixture into prepared deep-dish Buttery Pie Crust.
  3. In a medium bowl, whisk together flour, next 3 ingredients, remaining 1/4 cup granulated sugar, and remaining 1 teaspoon cinnamon; stir in melted butter. Sprinkle over apples.
  4. Bake for 45 to 55 minutes or until top is golden brown. Let cool for at least 1 hour. Serve with vanilla ice cream, if desired.
Paula Deen Magazine
Buttery Pie Crust
Makes crust for 1 (9-inch) regular or deep-dish pie
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  1. 2 cups all-purpose flour
  2. 1/4 cup sugar
  3. 1/4 teaspoon salt
  4. 1/2 cup cold butter, cut into 1/2-inch pieces
  5. 1/3 to 1/2 cup cold heavy whipping cream
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter; pulse until mixture resembles coarse crumbs. With processor running, gradually add cream just until mixture forms a ball.
  2. Turn out dough onto a lightly floured surface, and knead for 15 seconds. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
  3. Preheat oven to 350°.
  4. On a lightly floured surface, roll dough to a 12-inch circle, and fit into a 9-inch regular or deep-dish pie plate. Trim excess dough, fold edges under, and crimp as desired. Line dough with parchment paper, and fill with pie weights.
  5. Bake for 15 minutes. Remove parchment and weights, and let cool completely.
Paula Deen Magazine