french creek kitchen
Deep-Dish Apple Pie with Crumb Topping
Updated: Nov 13, 2021
makes 1 pie
Single pie dough, homemade or store bought (recipe follows)
10 large granny smith apples, peeled, cored and cut into 1 inch thick wedges
3 tablespoons butter
1 cup sugar
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons flour
2 teaspoons cornstarch
1 tablespoon of apple cider or water
1/2 recipe crumb topping (recipe follows)
Preheat the oven to bake at 350 F.
Place a 9" deep dish pie pan on the counter.
On a lightly floured board or countertop, roll the pie dough into a roughly 12" round, fold into quarters and move it inside a deep dish pie pan. Open the dough up and gently push it down and around to fit the pan. Trim the overhang of the dough, leaving a 1/2 inch border. Roll the overhang up on top of the dough and pinch it with your fingers or press it with a fork to make a nice edge.
Move the pie crust to the freezer for at least 20 minutes while you prepare the rest of the pie.
Melt the butter in a large saute pan over medium heat. In a small bowl whisk together the sugar and spices. Add the apples to the pan with the melted butter, and stir to coat. Stir a few times and then pour in the sugar mixture. Mix everything together and continue to cook for 3-5 minutes or until the apples have started to softened. Stir in the flour and cornstarch, reduce the heat to low, and cook for another 2 minutes or until the mixture has started to thicken and the apples are soft. Remove from heat and stir in 1 tablespoon of apple cider or water. Scrape the mixture into a bowl and cool it to room temperature.
When the mixture is cool, take the pie crust from the freezer and scrape the apple mixture into the pan. Smooth the top of the apples and then sprinkle the crumb topping on top in an even layer. Move the pie to the oven and bake for 45-60 minutes or until the crust and crumb topping are golden brown. Serve warm.
*makes enough for 2 pie toppings and will keep in the refrigerator for 1 week
1-1/2 cups all purpose flour
3/4 cups brown sugar
1/2 cup white sugar
1/4 teaspoon salt
12 tablespoons butter, cut into small pieces
In a medium bowl, mix together the flour, brown sugar, white sugar and salt. Add the butter and using your fingers or a pastry cutter, cut in the butter to the flour mixture and pinch with your fingers until it resembles sand with a few large and medium sized crumbles. Cover and refrigerate until ready to use.
Single Pie Dough
8 tablespoons cold butter, cut into small cubes
1-1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup ice water
Place the flour, sugar and salt in the bowl of a food processor fitted with a metal blade. Pulse 2-3 times to mix everything together. Open the top of the bowl and sprinkle the butter on top of the flour. Close the lid and pulse 5-10 times or until the butter has mad the mixture look like sand. With the machine running, slowly add the ice water (not the ice!) 1 tablespoon at a time until the mixture starts to come together and looks shaggy, but not wet. Open the mixer and pinch the dough, if it holds together when pinched it is ready. Dump the dough onto a lightly floured counter or board and gather it together into a ball. Flatten it into a square and fold it over itself then flatten into a square again 3-4 times, gathering any pieces that fall off as you fold. Flatten the dough into a disk and cover in plastic wrap. Chill the dough in the refrigerator for 30 minutes.
Your pie crust is now ready to use.