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Deep Dish Apple Crumble Pie

What looks like an old fashioned deep dish apple crumble pie, actually uses a new method which treats all 3 components separately to achieve pie perfection.

Deep Dish Apple Crumble Pie featured photo of a slice of cake on a white and gold plate

Deep Dish Apple Crumble Pie

To my way of thinking, if you’re going to make an apple pie, make it a deep dish apple pie. After all, it’s all about the apples and more is always better! 😉

Red delicious apples on a red background. Stock photo.

I like Red Delicious or Granny SmithApples for this recipe but you can use any kind you like.

One of the tricks I use for deep dish apple pie is to slightly cook the apples in a large sauté pan before adding them to a blind baked bottom crust.

Umbaked pastry crust in a glass pie pan.

How to blind bake a pastry crust.

Add a layer of parchment paper and bking weights, like this brown rice, I use many times over.

Add a layer of parchment paper and baking weights, like this brown rice, I use many times over.

This technique helps keep the bottom crust from getting too soggy as the filling bakes. 

Deep Dish Apple Crumble Pie overhead photo showing the entire top of the pie

Deep Dish Apple Crumble Pie

It also provides a heat start on getting the filling nice and bubbly to ensure it is well baked without burning the crust. Of course, an aluminum foil collar around the perimeter crust always helps to keep the outer crust from getting too dark.

Like this Deep Dish Apple Crumble Pie recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Deep Dish Apple Crumble Pie photo of a single cut slice with title Text Added for Pinterest

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Deep Dish Apple Crumble Pie
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 
What looks like an old fashioned pie really treats all three components separately, then bakes them together at the end for a perfect bottom crust, filling sand buttery crumble topping.
Course: Dessert
Servings: 10 -12
Author: Barry C. Parsons
Ingredients
For the Crust
  • 2 ¼ cups flour
  • 1 tbsp brown sugar
  • ½ tsp salt
  • 1/2 cup shortening Very cold and cut in cubes
  • 1/2 cup butter Very cold and cut in cubes
  • 6 tbsp ice water + 1 tbsp white vinegar mixed
For the Filling
  • 1/3 cup butter melted
  • 5 lbs apples peeled, cored and cut in large wedges
  • 2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 tbsp corn starch dissolved in a little water
For the Crumble Topping
  • 1 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup cold butter
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/3 cup rolled oats
Instructions
For the Crust
  1. Pulse the cold butter & shortening into the flour sugar and salt using a food processor until the shortening & butter is reduced to pea sized pieces.

  2. Remove to a large bowl.
  3. Sprinkle the water & vinegar mixture over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.

  4. Separate the dough into 2 balls and wrap in plastic. Place in the fridge to chill well. You can freeze one for another time.
  5. Roll out into a 12 inch round and place into a 9 inch deep dish pie plate. Tuck the excess pastry under the edges and flute the edges with your fingers or a fork.

  6. Wrap an aluminum foil strip around the outside of the crust and blind bake the pastry using baking weights in parchment paper for about 15 minutes at 375 degrees F. (I reuse dried kidney beans for baking weights all the time) Remove the baking weights and parchment paper.
For the Filling
  1. Add all the ingredients except the cornstarch to a large saute pan.
  2. Saute until the apples are just begging to soften and some of the juice is released,
  3. Add the dissolved corn starch and stir well continuing to cook for one minute or so. Set the apples aside to cool a little before adding them to the blind baked pastry shell.
For the Crumble Topping
  1. Rub all the ingredients together with your hands until the butter is fully incorporated into the flour, then sprinkle the crumble mixture over the apples.
  2. Bake at 350 degrees F for about an hour or until the filling is bubbly. You may need to use another strip of aluminium foil over the outer crust if it begins to get too dark during the baking time.
  3. Cool for at least a half hour before cutting and serving. Don't forget the vanilla ice cream!
Recipe Rating




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Linda

Sunday 6th of October 2019

I’m assuming I can use margarine instead of butter, my daughter doesn’t like butter and if I use it she won’t eat it. Love your recipes and have tried many with success. My sister brought me 3of your cookbooks . Thank you for sharing👍

Tammy

Wednesday 12th of December 2012

First to answer SUSHIs question/comment the "or" was to be "and" since the required amount adds up to 1 total cup of fat products Plus I made this recipe and know it worked out great! Thank you for posting it I have wanted to make a pie like this for forever but they never seemed right But this one is GREAT!!! thank you!

sushi

Friday 21st of May 2010

Hi,

I saw that you had written "Pulse the cold butter or shortening into the flour sugar and salt ..."

Does it mean that only 1/2 cup shortening OR 1/2 cup butter is required for this recipe and not BOTH?

Pls clarify. :)

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