Can’t make a decision in between a traditional apple pie and a crispy-topped apple crumble? We have very good news—this hybrid of the two is just as very good as it sounds! Finely chopped walnuts add a toasty richness to the crumble, but other nuts like almonds, pecans , or hazelnuts would be tasty in their spot. Make confident to make it possible for your pie to great absolutely before slicing so the juices in the filling have a possibility to set.
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For the crust & filling:
assorted sweet-tart apples (such as Granny Smith or Honeycrisp) cored, peeled, and sliced ½” thick
freshly squeezed lemon juice
packed brown sugar
in addition 2 tsp. all-function flour, furthermore much more for rolling
freshly grated nutmeg (optional)
For the crumble topping:
packed brown sugar
finely chopped walnuts
ground allspice (optional)
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- Preheat oven to 425º with a baking sheet on the middle rack.
- On a flippantly floured surface area, roll out dough into a 12” circle. Drape more than a 9″ pie dish and gently press to healthy (don’t stretch). Trim edge to a 1” overhang, then tuck dough less than itself and crimp edges. Refrigerate 40 minutes or freeze 20 minutes.
- In the meantime, incorporate apples, lemon juice, sugar, flour, cinnamon, nutmeg if applying, and salt in a massive bowl and toss to incorporate.
- Transfer apples to chilled crust. Transfer pie to preheated baking sheet and bake 20 minutes.
- In the meantime, make crumble topping: in a medium bowl, whisk together flour, sugar, walnuts, salt, cinnamon, and allspice if using. Stir in butter till mixture resembles coarse crumbs.
- Just after pie has baked for 20 minutes, eliminate from oven and major with crumble combination. Decrease heat to 375º, return to oven, and bake till major and crust are golden, 45 to 55 minutes extra. (If crust commences to glance dark, protect with foil.)
- Let amazing to room temperature, at minimum 3 several hours, in advance of slicing and serving.
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