DEEP DISH APPLE CRUMBLE PIE
Deep Dish Apple Crumble Pie that's perfect for fall and requires just 1 bowl!
Provided by Minimalist Baker
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (204 C).
- For the crust: Mix salt in flour and cut butter into flour with a fork or pastry cutter until well blended. Add enough water until the dough scrapes away from the bowl - usually about 3-5 Tbsp (amount as original recipe is written // adjust if altering batch size).
- Remove from bowl, mold together with hands on a well-floured surface. Form into a 1-inch thick disc and then roll out into an even circle, adding more flour if it's sticky.
- Use the rolling pin to roll it up and lay it gently over a 10-inch cast iron skillet or standard 9-inch pie baking dish and gently form it to the edges with your fingers. It should extend to the top of the pan but you don't have to crimp the edges or anything - we're going for rustic. Refrigerate until you're ready to add the apples.
- For the filling: Next prep the apples. Add them to the same bowl as you made the dough in and toss with sugar, cinnamon and flour. Add to pie crust and top with 1 Tbsp butter, scored into little dots or strips (amount as original recipe is written // adjust if altering batch size).
- For the topping: In the same bowl, add the crumble topping ingredients and mix with fingers or a pastry cutter until crumbly. Then pour it over the pie, spreading it evenly to coat. Bake at 400 for ~45 minutes, or until the pie is warm and bubbly and the top is golden brown. If you notice the crumble top getting too brown, simply top it with foil and continue baking until the apples are tender.
- Let rest at least 30 minutes before slicing. Store leftovers covered at room temperature up to 2-3 days. Not freezer friendly.
Nutrition Facts : ServingSize 1 slices, Calories 487 kcal, Carbohydrate 65 g, Protein 5 g, Fat 24 g, SaturatedFat 10 g, Sodium 214 mg, Fiber 6 g, Sugar 39 g
DEEP-DISH APPLE PIE WITH CRUMBLE TOPPING
I got this recipe from lots of different sources. I couldn't find one I liked. So took what I liked and added my own spin and this is what came out. I love this recipe, because it has all the flavors of fall. A little trick I learned from my grandmother: use different types of apples for the best flavor. I use Granny Smith, Braeburn, and Golden Delicious, but you can use whatever you like. I serve it as is, but encourage the use of ice cream, whipped cream, or whatever addition the occasion calls for.
Provided by tami slate
Categories Desserts Pies Apple Pie Recipes
Time 2h
Yield 10
Number Of Ingredients 16
Steps:
- Mix 1 1/2 cup flour and 1/2 teaspoon salt together in a large bowl. Rub egg yolks and cold butter into the flour mixture until it forms fine crumbs. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes.
- Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine apples, 3/4 cup sugar, 2 tablespoons flour, mulling spices, and pinch of salt in a large bowl; mix well to combine. Place apple mixture in prepared pie shell.
- Cream 1/2 cup softened butter and 1/2 cup sugar together in a bowl with an electric mixer. Stir in 3/4 cup flour, oats, cinnamon, and pinch of salt. Sprinkle the topping mixture over the apples.
- Bake pie in the preheated oven until crust and topping are golden brown and filling begins to bubble, about 1 hour.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 63.5 g, Cholesterol 77.6 mg, Fat 15.5 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 9.2 g, Sodium 249 mg, Sugar 33.8 g
DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
APPLE CRUMB DEEP DISH PIE
When I make apple pie, this is the recipe that I usually use, it always turns out great ---prep time does not include preparing the pastry.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Line the bottom of a deep dish pie plate with pastry, flute edges.
- Peel and slice apples thinly and place in a bowl.
- Squeeze the lemon juice over the sliced apples; toss to coat with the juice.
- Then mix in the 3 tablespoons sour cream, mix well; set aside.
- Prepare the crumb topping.
- To make the crumb topping: in a small bowl mix the flour and sugar together; cut in the cold butter until crumbly.
- In another small bowl, mix the 1-1/2 tablespoon flour, 1/3 cup sugar, cinnamon and nutmeg.
- Pour the flour mixture over the apples; toss well to coat.
- Spoon the apple mixture into prepared pie shell.
- Drizzle with the 3 tablespoons melted butter.
- Sprinkle with the crumb topping.
- Place the pie on a foil-lined cookie sheet (too catch any spills).
- Bake on the lowest oven rack position at 375 degrees for approximately 1 hour, or until the filling is bubbly and apples feel soft.
- **Note** if you find that the topping is browning too much, cover lightly with foil.
DEEP DISH APPLE PIE WITH CRUMB TOPPING
This Deep Dish Apple Pie with Crumb Topping is the perfect fall dessert. This easy to make and 100% healthy dessert is made of 100% real food ingredients. It is gluten-free, vegan, dairy-free, flourless, egg-free and full of flavor!
Provided by Gabriel
Categories Desserts
Time 1h10m
Number Of Ingredients 16
Steps:
- Combine 2 cups almond flour, 1/8 cup coconut oil, 1 chia seed egg, 1 pinch kosher salt in a large mixing bowl, mix thoroughly with your hands until the mixture has turned into dough.
- Spread some tapioca flour on a clean surface and work the dough into a disc with your hands, then, using a rolling pin, roll it large enough to fit into your baking dish (I used a 10-inch pie dish).
- Properly place the rolled dough into your pie dish. Set aside.
- Combine the apple slices, 1 tablespoon coconut flour, 1/2 cup coconut sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in a large mixing bowl and carefully stir the ingredients with your hands.
- Carefully place the mixture into the pie dish.
- Preheat oven to 350 F.
- Combine 3/4 cup almond meal, 3/4 cup rolled oats, 1/3 cup coconut sugar, 1/2 teaspoon cinnamon, 1/4 cup coconut oil and 1 pinch kosher salt into a large mixing bowl and mix thoroughly with your hands.
- Spread the crumb evenly over the apple slices.
- Transfer to the oven and bake for about 45 minutes, or until golden brown.
Nutrition Facts : Calories 550 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 31 grams fat, Fiber 11 grams fiber, Protein 11 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 46 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
DEEP-DISH CRUMB-TOPPED APPLE PIE
Classic deep-dish apple pie flavored with cinnamon, ginger, and a pinch of allspice and topped with brown sugar crumbs.
Categories Dessert
Yield 1 9-inch deep-dish pie
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Peel, core, and slice the apples. Place in a large bowl with the flour, sugar, lemon juice, and spices. Stir to combine.
- In a medium bowl, stir together flour, brown sugar, and salt for the crumb topping. Drizzle in the melted butter; combined with a fork until crumbs form. Set aside.
- Place pie crust in a 9-inch deep-dish pie plate. Carefully pour in apples, arranging to mound up in the middle (they should mound up quite a bit). Carefully place crumbs on top of the apples, pressing lightly on the sides so they stay in place.
- Place pie on a rimmed baking sheet. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until crust and crumb topping are golden and the juices are bubbly. Allow to cool completely before cutting and serving.
DEEP DISH APPLE CRISP
Make and share this Deep Dish Apple Crisp recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place the apple slices in a large bowl; set aside. In a small bowl, mix together the cornstarch, sugar, cinnamon, and nutmeg. Sprinkle the sugar mixture over the apples, tossing gently to coat.
- Spread the mixture evenly into a 1 1/2 quart baking dish. In a separate bowl, mix the flour, brown sugar, salt, and butter until the mixture is crumbly. Add the sliced almonds and mix well. Spoon the mixture over the apples, pressing down slightly as you go. Completely cover the apples with the topping mixture.
- Bake 45 minutes or until apples are tender. Remove from oven and cool on a wire rack to desired temperature for serving. Or after cooling, refrigerate until ready to eat and serve cold.
Nutrition Facts : Calories 343.3, Fat 14.6, SaturatedFat 5, Cholesterol 18.3, Sodium 117.3, Carbohydrate 52.5, Fiber 5.3, Sugar 35.5, Protein 4.8
DEEP-DISH APPLE PIE
From Cooks Illustrated: "We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts." Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions
Provided by senseicheryl
Categories Pie
Time 1h5m
Yield 1 9 inch pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
- Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
- Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.).
- For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
- Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
- Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
- Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
- Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
- Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.
- Freezing Instructions:.
- We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer.
- Assembled pies kept well for up to two weeks in the freezer; after that, the texture of the crust and apples suffered. To freeze an assembled pie, follow the recipe all the way through sealing the pie crust, but do not brush with egg wash. Freeze the pie for two to three hours, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer. To bake, remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut slits in the top crust, and place directly on the baking sheet in the preheated oven. Bake 5 to 10 minutes longer than normal.
- For a longer freezer storage time of several months, freeze the crust and apples separately. Freeze individual batches of the cooked, drained apple filling in quart-sized freezer bags (this doubles as a great alternative to canning). Then make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a double layer of plastic wrap and foil, and freeze. When you're ready to make the pie, simply thaw the apples and crust in the refrigerator the night before, assemble as per the recipe instructions, and bake as directed. Of course, you can always just freeze the apples and make the crust fresh the day you bake the pie.
DEEP DISH DUTCH APPLE PIE
I got this from a friend several years ago, it doesn't matter how many other desserts are around, this pie it is always a favorite. Everyone asks me for the recipe, so I have decided to share it online for all to enjoy
Provided by mammabear64
Categories Pie
Time 50m
Yield 1 deep dish pie
Number Of Ingredients 7
Steps:
- peel and slice apples thin, mix apples cinnamon and sugar together and cook in sauce pan until apples are tender.
- In a seperate bowl mix flour, sugar and butter with pastry blender. I often double the topping per pie. sprinkle mixture evenly over apples in pie pan and bake @ 400 degrees for 35-40 minutes or until crust is golden brown.
Nutrition Facts : Calories 3108.5, Fat 131.6, SaturatedFat 59.1, Cholesterol 183.2, Sodium 1510.2, Carbohydrate 479.8, Fiber 35.5, Sugar 287.1, Protein 24.3
APPLE PIE WITH OATMEAL CRUMBLE TOPPING
I was toying around with recipes and I mix and matched untill it satisfied my picky hubby and daughter x3. Hope you love it as much as they do.
Provided by IHeartBobert
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 17
Steps:
- Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
- In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
- Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
- Bake for 30 mins at 400°F Now for the crumble topping.
- I actually ganked this crumble topping from ratherbeswimmin
- Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.
More about "deep dish apple pie with crumble topping food"
BAREFOOT CONTESSA | DEEP-DISH APPLE PIE | RECIPES
From barefootcontessa.com
PALEO DEEP DISH APPLE PIE WITH NUT CRUMBLE TOPPING - CINDY'S TABLE
From cindystable.com
DEEP DISH APPLE PIE WITH BRANDY PECAN CRUMB TOPPING
From bigoven.com
TOP 46 DEEP DISH APPLE PIE CRUST RECIPE RECIPES
From sara.hedbergandson.com
TOP 49 DEEP DISH APPLE PIE RECIPES - NAMUS.YOURAMYS.COM
From namus.youramys.com
DEEP-DISH APPLE PIE WITH CRUMB TOPPING - AIMEE HERIARD-DUBREU
From frenchcreekkitchen.net
DEEP DISH CRANBERRY APPLE PIE WITH CRUMBLE TOPPING (SO GOOD!)
From goodlifeeats.com
DEEP DISH APPLE CRANBERRY PIE | MYPLATE
From myplate.gov
DEEP DISH APPLE CRUMBLE PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DEEP DISH APPLE CRUMB PIE RECIPE - FOOD NEWS
From foodnewsnews.com
DEEP DISH APPLE PIE WITH CRUMBLE TOPPING RECIPE - FOOD NEWS
From foodnewsnews.com
DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING RECIPE 435
From tayanggge.btarena.com
DUTCH APPLE PIE RECIPE WITH CRUMB TOPPING - THE FOOD CHARLATAN
From thefoodcharlatan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love