J... Read more Apple Crumble Pie {Paleo, Gluten-Free} You want the apple filling to have a balanced flavor that is not overly sweet so you can taste the apple and it should not be mushy but have a bit of texture. Thank you!This is pretty much the same pie as one that I’ve cobbled together to make into my favorite apple pie. Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.For the filling: Meanwhile, put the lemon juice in a medium bowl. A scoop of vanilla, drizzle it all with some homemade caramel sauce…mmm!! Since I am a fan of.Honestly, it’s so good that you could call it apple crumble coffee cake and no one would bat an eye.I loved this bread for breakfast with a cup of coffee. I usually use honey crisp apples with great results. Apple Crumble Pie Recipe {Homemade Dutch Apple Pie} | Plated …

Thank you for always coming through with amazing recipes.

I have made so many recipes of yours that turned out great. I used granny smith apples and followed the steps/instructions to a T. What am I doing wrong?! Trim excess dough if needed and flute the edges.To make this apple crumble pie recipe in advance bake the pie according to the instructions and let it cool to room temperature. She used this recipe & it turned out great! Wrap in plastic; refrigerate 30 minutes.Position rack in center of oven and preheat to 400°F. Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. I’m so proud of you!

How far in advance do you want to make it?

3 tablespoons unsalted butter, melted 1/3 to 1/2 cup all-purpose flour, plus 1 to 2 tablespoons more if … Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.Strain the apples in a colander set over a medium bowl to catch all the juices. Set aside.Spoon the apple filling into the crust but leave most of the liquid in the bowl.To make the crumble topping, combine the flour, brown sugar, cinnamon, and butter cubes in a bowl and use a fork, pastry cutter, or your hands to combine until thick and crumbly. I don’t think it’s worth the extra step to blind bake (you’d only want to partially blind bake if you do, otherwise the crust will get overbaked when it’s filled with apples)…but I suppose if you really want to avoid those soggy bottoms, you could blind bake for 15-20 minutes and see if that helps? Add the filling, and spread it out to make an even layer. Couldn’t make myself use white sugar. You can warm up individual slices of pie in the microwave or if you are warming up the entire pie just place it in a warm oven until it reaches your desired temperature.Thank you! Mine is in the oven now. Was short on time so I skipped the pie crust and it was great! Basically, it’s a keeper!That’s awesome!

…Imake this regularly–so eas, delicious and foolproof! I love your recipes. Sounds like it was too soft. It doesn’t hurt to peel them, but it isn’t necessary. But if you need to make it further in advance, I’d probably freeze after placing the apples in the crust.

Thank you so much for replying! I will try 1/3 cup next time I make this pie.It always works for me but you can definitely use less butter. Just made your peach crumble pie the other day and everyone loved it! You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Let it cool on a cooling rack for at least 3 hours before serving. It should be a little bit soft so that when you press into it with your finger it will leave a little dent but not collapse completely. Tried your recipe today with some apples from my trees delish.

Thank You! * Percent Daily Values are based on a 2000 calorie diet.Apple Crumble Pie is made with a tender crust that is filled with juicy, spiced apples and topped with a delicious, buttery streusel topping.8 cups thinly sliced and peeled apples, about 7-8 medium apples,1/2 cup butter, cut into little cubes and softened a little,cut into little cubes and softened a little.Place pie crust in pie dish and tuck it in with your fingers. May I ask if it is possible to make a smaller version of this pie? I’m glad I’ll have a winner on my hands with both .I love the other recipe for apple crumble pie…it’s a family fave!! Love all of your recipes with my whole heart!!!Yay! .I’m loving these pie traditions that involve eating that pie BEFORE Thanksgiving dinner!Could this pie be made in a 1/4 sheet pan as a slab pie if  I doubled the ingredients?That’s a great question – I’m not completely sure, but I think doubling the ingredients should be about right.How would you go about making this ahead of time? Since I am a fan of crumble topping like you wouldn’t believe, this bread was absolutely perfect for me.. !Hi Brittany, When you spoon the apple filling into the crust be sure to leave the liquid that has seeped out of the apples in the bowl – you don’t want all of that liquid in the pie.Hi! This recipe does not require blind baking.This is the best apple pie recipe out there. It would also be great for brunch, as an afternoon snack, and definitely great as dessert, too. I’m hoping that having a really good traditional pie crust from your pie boot camp will win him over!I hope you can convert your husband, Becky!PS: I just won an award for that peanut butter chocolate tart at a friend’s pie party on Friday – which is hilarious because I literally threw that pie together 20 minutes before the party (my other pie attempt failed so I had to rush to come up with plan B) and it was still slightly warm and kind of a mess. I just kept gradually adding a little bit of flour till it became more like coarse crumbles.