The Ultimate Apple Crumble Pie Recipe with Pâte Brisée
Fall is officially here, and nothing screams autumn more than the comforting aroma of apples baking in your kitchen. Whether you’re hosting a cozy family dinner or just looking for a treat to enjoy with your afternoon coffee, this Apple Crumble Pie recipe—inspired by none other than Martha Stewart—is bound to become a favorite. Plus, I’ve included her classic pâte brisée recipe for those of you who love baking from scratch!
This pie combines a buttery, flaky crust with tender spiced apples and a crumbly, cinnamon-laden topping. It’s simple yet luxurious—just the kind of recipe my family and I love to savor while pausing to appreciate the season.
Why You’ll Love This Recipe
- Family-Friendly: A perfect dessert to bake with your kids! They’ll love helping with the crumb topping.
- Customizable: Use a mix of your favorite apples for a medley of flavors and textures.
- Make-Ahead Friendly: The crumb topping and crust can be made in advance and stored for easy assembly.
Recipe: Apple Crumble Pie
For the Crumb Topping
- 1⅓ cups unbleached all-purpose flour
- 1 cup sugar
- ¾ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, chilled and cut into pieces
For the Pie
- Unbleached all-purpose flour, for dusting
- 1 store-bought or homemade pie crust (see Pâte Brisée recipe below), formed into a large disk and chilled
- 4 to 5 pounds mixed apples, peeled and sliced into ½-inch wedges (about 12 cups)
- Juice of 1 large lemon (3 to 4 tablespoons)
- 1 large egg, lightly whisked
- 1 tablespoon heavy cream
- ¾ cup sugar
Directions
1. Make the Crumb Topping
In a large bowl, whisk together the flour, sugar, cinnamon, and salt. Cut in the chilled butter using a pastry blender (or your fingers) until the mixture resembles coarse meal. Press some of the mixture together to create small clumps. Set aside.
2. Prepare the Pie Crust
Preheat your oven to 400°F. On a lightly floured surface, roll out your pie dough into a ⅛-inch-thick round. Fit the dough into a 12-inch round, 2-inch-deep pie dish. Trim the edges to 1 inch, fold them under, and crimp as desired. Freeze until firm, about 15 minutes.
3. Assemble the Filling
In a large bowl, toss the sliced apples with 2 tablespoons of lemon juice. In a small bowl, whisk together the egg and cream to make an egg wash.
Layer the apples in the pie dish in three batches:
- Add 4 cups of apples and sprinkle with ¼ cup sugar.
- Add another 4 cups and sprinkle with ½ cup sugar.
- Top with the final 4 cups of apples and sprinkle with the remaining ¼ cup sugar. Drizzle the remaining lemon juice over the apples.
4. Add the Topping and Bake
Generously sprinkle 3 cups of crumb topping over the apples, pressing gently to adhere. Brush the crimped edge of the crust with the egg wash.
Bake the pie for 1 hour and 30 minutes, or until golden brown and bubbling. Let it cool for at least 3 hours before serving to allow the filling to set.
Recipe: Martha Stewart’s Pâte Brisée (Flaky Pie Dough)
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 sticks (1 cup) unsalted butter, cold and cut into small pieces
- ¼ to ½ cup ice water
Directions
- In a food processor, combine the flour, salt, and sugar. Add the butter and pulse until the mixture resembles coarse crumbs.
- Slowly add the ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Avoid overmixing.
- Divide the dough in half and shape into two disks. Wrap each disk in plastic wrap and chill for at least 1 hour before using.
Hosting Tips
- Serve with Style: Pair your Apple Crumble Pie with a dollop of fresh whipped cream or a scoop of vanilla ice cream for the ultimate dessert.
- Make It a Family Event: Turn pie-making into a weekend activity. Assign kids to peel apples or mix the crumb topping while you roll out the crust.
- Storage: Store any leftovers in the refrigerator for up to 3 days. Warm slices in the oven before serving.
Martha Stewart’s Apple Crumb Cake
