Apple Crumb Pie

Photo by Mikkel Vang
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 713 calories
    • Fat 40 g
    • Sat Fat 19 g
    • Cholesterol 71 mg
    • Sodium 288 mg
    • Protein 7 g
    • Carbohydrate 86 g
    • Sugar 42 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 59 mg


  1. Check For the crust:
  2. Check 1 1/4 cups all-purpose flour, plus more for the work surface
  3. Check 3/4 teaspoon kosher salt
  4. Check 1 1/2 teaspoons granulated sugar
  5. Check 6 tablespoons unsalted butter, cold and cut into pieces
  6. Check 3 tablespoons solid vegetable shortening, cold
  7. Check 3 to 6 tablespoons ice water
  8. Check For the filling:
  9. Check 1 pound Cortland, Empire, or McIntosh apples
  10. Check 2 pounds Granny Smith apples
  11. Check 1/4 cup fresh lemon juice
  12. Check 1/4 cup granulated sugar
  13. Check 2 1/2 teaspoons ground cinnamon
  14. Check 1/2 cup (about 2 ounces) walnuts, finely chopped
  15. Check For the topping:
  16. Check 1 cup all-purpose flour
  17. Check 1/4 cup packed dark brown sugar
  18. Check 1 teaspoon ground cinnamon
  19. Check pinch of kosher salt
  20. Check 8 tablespoons (1 stick) unsalted butter, cold and cut into pieces


  1. Make the crust. Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
  2. On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
  3. Make the filling. Heat oven to 375° F.
  4. Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.
  5. Make the topping. Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.