Ingredients
1 recipe basic pie dough
3 lb. assorted sweet-tart apples (such as Granny Smith or Honeycrisp) cored, peeled, and sliced ½” thick
2 tbsp. freshly squeezed lemon juice
1/2 c. packed brown sugar
1/4 c. plus 2 tsp. all-purpose flour, plus more for rolling
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg (optional)
1/4 tsp. kosher salt
1 1/3 c. all-purpose flour
3/4 c. packed brown sugar
1/3 c. finely chopped walnuts
1 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 tsp. ground allspice (optional)
1/2 c. melted butter
Preparation
Step 1Preheat oven to 425º with a baking sheet on the middle rack. Step 2On a lightly floured surface, roll out dough into a 12” circle. Drape over a 9" pie dish and gently press to fit (don’t stretch). Trim edge to a 1” overhang, then tuck dough under itself and crimp edges. Refrigerate 40 minutes or freeze 20 minutes.Step 3Meanwhile, combine apples, lemon juice, sugar, flour, cinnamon, nutmeg if using, and salt in a large bowl and toss to combine.Step 4Transfer apples to chilled crust. Transfer pie to preheated baking sheet and bake 20 minutes.Step 5Meanwhile, make crumble topping: in a medium bowl, whisk together flour, sugar, walnuts, salt, cinnamon, and allspice if using. Stir in butter until mixture resembles coarse crumbs.Step 6After pie has baked for 20 minutes, remove from oven and top with crumble mixture. Reduce heat to 375º, return to oven, and bake until top and crust are golden, 45 to 55 minutes more. (If crust begins to look dark, cover with foil.)Step 7Let cool to room temperature, at least 3 hours, before slicing and serving.
If you’re a fan of textures in every bite, this is the pie for you: finely chopped walnuts add a toasty richness to the topping, but other nuts like almonds, pecans, or hazelnuts would be delicious in their place. The crumble also contains your staples of flour, sugar, salt, and butter, but we spike it with some allspice alongside cinnamon for an ultra-warming flavor. If you’re unsure of when to pull the pie, know that when it’s cooked all the way through, the edges should be thoroughly golden, and the apple juices should be thick and bubbling out from underneath the crumble, spilling a bit out of the pie. This last feature of doneness is a good reason to always place your pie dish on a sheet tray, so that any spillage will not hit your oven floor and burn. If your crumble begins to toast too much before the rest of the pie is ready, cover and tent with a piece of foil to prevent a burnt topping. Another pro-tip: Make sure to allow your pie to cool completely before slicing so the juices in the filling have a chance to set and get you a picture-perfect slice on every plate! To really seal the deal, we recommend serving with a scoop of ice cream or homemade whipped cream. Made this? Let us know how it went in the comment section below!
