Apple Crumb Pie – Bake from Scratch




Traditional apple pie gets an updo with a creamy crème fraîche custard filling in this Apple Crumb Pie. Layers upon layers of crisp sweet apples are topped with a creamy base and baked until soft. With a splash of spiced rum and a crunchy Almond Streusel topping, this recipe begs for ice cream.

Have questions about making this recipe at home? Check out our On-Demand Events page for the recording of the Baking School with Williams Sonoma event. Click here for the class.

Apple Crumb Pie

  • 1¼ pounds (567 grams) ¼-inch-sliced ​​Honeycrisp apple (about 5 ½ cups)
  • 1¼ pounds (567 grams) ¼-inch-sliced ​​Pink Lady apple (about 5 ½ cups)
  • ¾ cup (150 grams) granulated sugar, divided
  • 2 tablespoons (30 grams) spiced rum, divided
  • 1 tablespoon (15 grams) fresh lemon juice
  • ¾ teaspoon (1.5 grams) kosher salt, divided
  • All-Butter Pie Dough (recipe follows)
  • 1⅓ cups (320 grams) crème fraîche
  • 1 large egg (50 grams), room temperature
  • 3 tablespoons (24 grams) all-purpose flour
  • 1 teaspoon (6 grams) vanilla bean paste
  • Almond Streusel (recipe follows)
  • Garnish: confectioners’ sugar
  1. Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with parchment paper.
  2. In a very large bowl, stir together apple slices, ¼ cup (50 grams) granulated sugar, 1 tablespoon (15 grams) rum, lemon juice, and ¼ teaspoon salt until well combined. Let stand for 15 minutes. Divide apple mixture between prepared pans, spreading into an even layer.
  3. Bake until apples are fork-tender and have released significant moisture, 20 to 26 minutes, rotating pans and stirring mixture halfway through baking. (Apples will be slightly reduced in size but still retain their shape.) Let cool on pans on wire racks. Leave oven on.
  4. Let All-Butter Pie Dough stand at room temperature until slightly softened, 10 to 15 minutes. On a lightly floured surface, roll dough into a 14-inch circle (about ⅛ inch thick). Transfer to a 9-inch deepdish pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate; Fold edges under, and crimp, if desired. Freeze until firm, about 20 minutes.
  5. Top dough with parchment paper; add pie weights. Place on a baking sheet.
  6. Bake until edges of crust are lightly golden and just set, 15 to 20 minutes. Carefully remove weights and parchment; bake until inside of crust is dry and just set, 8 to 10 minutes, lightly covering edges of crust with foil to prevent excess browning, if necessary. Let cool completely on pan on a wire rack. Position oven rack in bottom third of oven. Reduce oven temperature to 350 F (180 C).
  7. In another very large bowl, whisk together crème fraîche, egg, flour, vanilla bean paste, remaining ½ cup (100 grams) granulated sugar, remaining 1 tablespoon (15 grams) rum, and remaining teaspoon (1.5 grams) salt. Fold in cooled apple mixture until thoroughly coated; pour into prepared crust, spreading into an even layer.
  8. Bake until filling edges are just starting to set but mixture is still jiggly, about 25 minutes, lightly covering crust with foil to prevent excess browning, if necessary. Sprinkle Almond Streusel evenly over filling. Bake until streusel is lightly golden, apples are tender, filling is slightly puffed and set, and an instant-read thermometer inserted in center registers at least 162°F (72°C), 35 to 40 minutes more, lightly covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack before slicing, or refrigerate until ready to serve. Garnish with confectioners’ sugar, if desired.

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All-Butter Pie Dough

Serves: Makes 1 (9-inch) deep-dish crust

  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 ½ teaspoons (4.5 grams) kosher salt
  • 10 tablespoons (140 grams) cold unsalted butter, cut into
  • ½ – to ¾-inch cubes
  • ¼ cup (60 grams) ice water
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter; pulse until butter is pea-size. (If any large pieces of butter remain, squeeze between fingers to break up.) Gradually add ¼ cup (60 grams) ice water, 1 tablespoon (15 grams) at a time, pulsing 2 to 3 times to combine before adding next addition. Pulse just until moist crumbs that hold together when pressed form, stopping to scrape sides of the bowl.
  2. Turn out dough onto a work surface. Press together until a cohesive dough is formed. Shape into a 6-inch disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

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Almond Streusel

  • ⅓ cup (42 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup (57 grams) unsalted butter, melted and cooled for 10 minutes
  • ¼ teaspoon (1.5 grams) vanilla bean paste
  • ½ cup (46 grams) sliced ​​almond
  1. In a medium bowl, whisk together flour, sugar, salt, and cinnamon. Add melted butter and vanilla bean paste; stir until well combined. Break up butter mixture, stir in almond, and crumble as desired. Set aside until ready to use.

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