My mom's amazing apple crumb pie is a must for Thanksgiving. An easy make ahead dessert that everyone loves. Delicious apples in a flaky crust topped with a walnut filled crumble.
Prep Time: 20minutes
Cook Time: 1hour
4-6apples(sliced (about 8 cups))
½cupbutter(cold cut into pieces)
Partially pre-bake one pie crust. To partially bake the pie crust place it in the pie pan, crimp the edges and refrigerate for 30 minutes. Remove and prick the sides and bottom with a fork. Place in the freezer for 10 minutes. Line with 2 pieces of aluminum foil covering the edges and add pie weights. Preheat the oven to 425º and place a baking sheet in the oven. Once preheated, add the crust to the hot baking sheet and bake for 20 minutes until the edges are set but not browned. Remove the pie weights and bake for an additional 3 minutes. Once cool, refrigerate until ready to use.
Preheat oven to 425º. Place a rimmed baking sheet on the bottom rack.
PIE: Peel and slice apples and place in a large bowl. Blend sugar, salt, spices and butter in a small bowl. Toss with apples and arrange in partially baked pie shell.
Topping: Combine sugars, flour, salt and cubed butter. Mix together using your fingers to break up butter pieces. Spoon topping over apples.
Bake 425º for 15 minutes. Reset oven to 350º and bake 35-40 minutes until browned and a knife goes into the apples without resistance. Cover with aluminum foil if it starts to get too brown.
Barbara's Notes + Tips
Try using a tart apple like Granny Smith or Honeycrisp.
If eating the pie the same day, you do not need to partially bake the pie crust.