It’s not apple season until a pie has been made. That or a crisp. But I’ve already made two of those so pie it is!
When apple season comes around it doesn’t seem right not to make a pie. It’s John’s favorite – and probably mine, too. Cherry and pecan don’t have anything on apple. But pumpkin? We’ll get to that later…
This pie was inspired by my love for all-things deep dish (hello simple deep dish pizza!), and my recent discovery of the perfect oat-pecan crumble (which is gluten free). I took this pie over to some friends and didn’t start it until an hour and a half before leaving, so it comes together pretty quick.
Another huge perk? It only requires one bowl! I love simple baking.
This pie is pretty decadent – definitely not health food. But if you’re going to indulge in dessert why not make it fruit?
The crust is a classic flaky crust that’s a family recipe, the filling is nothing but apple-cinnamon goodness, and the top is the perfect mixture of nutty, oaty, brown sugar goodness.
Your friends will thank you for making this pie. Mine did. Proof? It was gone by the evening’s end. Maybe I should’ve named this “5-Hour Apple Pie” – that’s how long it lasts. Enjoy!
Deep Dish Apple Crumble Pie
- 1 heaping cup unbleached all-purpose flour (sub up to half with whole-wheat pastry flour)
- 1/2 tsp salt
- 6 Tbsp cold butter (non-dairy for vegan)
- 3-6 Tbsp cold water
- 7 medium apples (cored, peeled and sliced // a mix of sweet and tart)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1 Tbsp flour
- 1 Tbsp butter (non-dairy for vegan, such as Earth Balance)
- 1 cup rolled oats
- 1/2 cup almond meal
- 1/2 cup roughly chopped pecans (or sub additional almond meal)
- 1/3 cup packed light brown sugar
- 1 pinch sea salt
- 4 Tbsp cold butter (non-dairy for vegan // or sub olive oil)
- 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.
*Crumble top adapted from my Strawberry Nectarine GF Crisp.
*If you’re not into the crumble top, simply double the crust recipe and lay the other half on top!
*Nutrition information is a rough estimate.