Deep Dish Apple Crumble Pie

The apple season is not complete until you’ve made a pie. It’s either that or a¬†crisp. But I already made two, so pie is the answer!

It doesn’t feel right not to make a pie when apple season is in full swing. John loves it, and I’m sure you do too. Apple is the best. Pecan and cherry aren’t even close. What about pumpkin? Later, we’ll talk about that.

Hello, simple deep-dish pizza inspired me to make this pie. I recently discovered the perfect¬†oatmeal-pecan crumble, which is gluten-free. This pie was a gift for some friends. I didn’t begin it until about an hour before we left.

This pie is not healthy. If you are going to have dessert, why not choose fruit?

The filling is apple-cinnamon goodness, and the topping is a perfect combination of nutty oaty brown sugar goodness.

You’ll be able to make this pie, and your friends will love you. Mine did. Proof? Proof? This apple pie lasts for five hours. Enjoy!

Ingredients

PIE CRUST*

  • Use up to half whole wheat pastry flour in place of 1 cup of unbleached, all-purpose flour
  • Half a teaspoon of salt
  • 6 Tbsp Cold Butter (non-dairy or vegan)
  • Cold water 3-6 Tbsp

Filling

  • Seven medium apples (cored/peeled/sliced // mix of sweet/tart)
  • 1/4 cup sugar
  • 1 tsp of cinnamon
  • 1 Tbsp of flour
  • Butter (such as Earth Balance for vegans or non-dairy butter if you are vegan)

CRUMBLE TOPPING

  • 1 cup rolled Oats
  • Almond meal 1/2 cup
  • Add additional almond meal or 1/2 cup of pecans roughly chopped
  • Packet light brown sugar, 1/3 cup
  • Sea salt, one pinch
  • Use olive oil or non-dairy butter instead of 4 Tbsp.

Instructions

  • Preheat oven to 400 degrees F.
  • For crust: Mix flour with salt and butter, then blend it all using a pastry cutter or fork. Add water until the dough pulls away from the bowl — usually 3-5 Tbsp.
  • Remove from the bowl and mold with your hands on a lightly floured area. Form a disc of 1-inch thickness and roll it out to a circle. Add more flour if the dough is sticky.
  • Roll it up with the rolling pin and place it over a cast iron skillet of 10 inches or a standard pie dish of 9 inches. Gently form the edges using your fingers. You can roll it up to cover the entire pan but don’t worry about crimping the edges. We’re going rustic. Refrigerate the mixture until you are ready to add apples.
  • Prepare the apples. Add the apples to the bowl you used to make the dough and mix with the sugar, cinnamon, and flour. Add 1 Tbsp of butter to the pie crust, and score into small dots or stripes (the amount is as written in the original recipe // adjust for batch size).
  • Topping: Add the crumble topping ingredients to the same bowl and mix using your fingers or a pastry blender until it is crumbly. Pour it over the pie and spread it out evenly. Bake the pie at 400 degrees for 45 minutes or until it is bubbly, warm, and golden brown. If the top of the crumble gets too brown, cover it with aluminum foil and continue to bake until the apples become tender.
  • Rest the meat for at least 30 minutes prior to slicing. Keep leftovers at room temperature, covered for up to 2 days. It’s not freezer-friendly.

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