Apple Crumble Pie

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Granny Smith Apple Crumble Pie

by ToTT

Enjoy this rustic skillet Granny Smith Apple Pie Recipe. It is filled with sweet juicy cinnamon apples all topped of with a crunchy crumb topping.


Cuisine: Western Course: Dessert

Skill Level: Novice Yield: 10-Inch Pie

Prep: 1 Hr  Cook: 1 Hr 10 mins Total: 2 Hr 10 mins


For the Crust:

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 3/4 teaspoon kosher salt
  • 226g unsalted butter, cold and cut into about ½-inch cubes
  • 4 to 8 tablespoons ice water

For the Filling:

  • 6 Granny Smith Apples
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 lemon, juiced and zested
  • 3/4 cup packed light brown sugar
  • 1 pinch kosher salt

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 85g chilled unsalted butter, cut into ½-inch cubes


Make the Crust

  1. In a large bowl, combine flour and salt.
  2. Cut in butter using a fork, stir in the ice water a tablespoon or two at a time, until combined.
  3. Form them into disks, wrap and seal in plastic wrap; chill in the refrigerator for at least 30 minutes or up to an hour.

Making the Filling

  1. Peel, core and cut the apples into ¼ inch wide and transfer to a large bowl.
  2. Add the flour, cinnamon, lemon juice and zest, brown sugar, and salt and mix to combine.

Make the Topping

  1. In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt.
  2. Add the butter and work into the flour mixture until it resembles coarse sand.
  3. Chill in the refrigerator until ready to use.

Bake the Pie

  1. Heat the oven to 205°C. On a well floured surface, roll the crust to about ⅛ inch thick.
  2. Roll the dough onto the rolling pin and transfer to a 10-inch cast-iron skillet. Unroll and lightly press into the edges. Trim the edges so they are flush with rim of the skillet.
  3. Pour the apple filling into the crust. Top with the crumb topping, mounding in the middle and lightly packing it down over the apples.
  4. Bake for about 30 minutes, until the top is golden brown. Reduce the oven temperature to 176°C and continue to bake for 40 to 45 minutes more, until the apples are tender when pierced with a knife. If the topping is browning too quickly, cover the pie with foil.
  5. Let cool until warm or room temperature.


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