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Ina Garten Apple Crumb Pie

Ina Garten Apple Crumb Pie
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A classic American dessert featuring a flaky, buttery pie crust filled with tender, cinnamon-spiced apples and topped with a generous layer of crisp, brown sugar crumble. This pie balances sweet and tart flavors with contrasting textures for the ultimate comforting treat.

Ingredients

Scale
  • For the Crust:
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, very cold and cut into 1/2-inch cubes
  • 3–4 tablespoons ice water
  • For the Apple Filling:
  • 2 1/2 pounds (about 5–6 medium) Granny Smith apples, peeled, cored, and sliced into 1/4-inch thick slices
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Crumb Topping:
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • For Assembly:
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (such as turbinado), for sprinkling

Instructions

  1. Make the pie dough: In a food processor, pulse the 1 1/4 cups flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar until combined. Add the cold, cubed butter and pulse 10-12 times until the mixture resembles coarse meal with pea-sized butter pieces. This creates a flaky texture when baked.
  2. Add the ice water: With the processor running, slowly drizzle in 3 tablespoons of ice water through the feed tube. Process just until the dough begins to clump together. If it seems dry, add the remaining 1 tablespoon water, 1 teaspoon at a time. Do not over-process, as this develops gluten and makes the crust tough.
  3. Form and chill the dough: Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times to bring it together, then flatten into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.
  4. Prepare the apple filling: While the dough chills, combine the sliced apples, 1/2 cup granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, and 1/4 teaspoon salt in a large bowl. Toss to coat evenly. Stir in the lemon juice and vanilla extract. Let the mixture sit for 20-30 minutes; the apples will release some juice, which the flour will help thicken during baking.
  5. Make the crumb topping: In a medium bowl, whisk together the 3/4 cup flour, 1/3 cup granulated sugar, brown sugar, and 1/4 teaspoon salt. Pour the melted, cooled butter over the mixture. Use a fork to stir until the mixture forms clumps and resembles wet sand. Refrigerate until ready to use. Keeping it cold ensures the crumb topping stays crisp and doesn’t melt into the filling.
  6. Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Roll from the center outward, rotating the dough a quarter turn after each roll to maintain an even circle. If the dough cracks, gently press it back together.
  7. Transfer and shape the crust: Carefully drape the rolled dough over a 9-inch pie plate. Gently lift the edges and ease the dough down into the corners without stretching it. Trim the overhang to about 1/2 inch beyond the rim. Fold the overhang under itself to create a thicker edge, then crimp decoratively with your fingers or a fork. Chill the shaped crust in the refrigerator for 15 minutes while you preheat the oven to 375°F / 190°C.
  8. Par-bake the crust: Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake on the center rack for 15 minutes. This ‘blind baking’ sets the crust’s structure and prevents a soggy bottom. Carefully remove the parchment and weights, then bake for another 5 minutes until the surface looks dry and matte. Remove from oven and let cool slightly. Reduce oven temperature to 350°F / 177°C.
  9. Assemble the pie: Drain any excess liquid from the apple filling, then transfer the apples into the par-baked crust, arranging them in an even layer. Discard the drained liquid to prevent a watery filling. Evenly sprinkle the chilled crumb topping over the apples, breaking up any large clumps with your fingers.
  10. Apply egg wash and bake: Lightly brush the exposed crimped edges of the pie crust with the beaten egg wash. Sprinkle the coarse sugar over the crust edge. This creates a shiny, crisp, and sweet finish. Place the pie on a baking sheet to catch any potential drips.
  11. Bake the pie: Bake at 350°F / 177°C on the center rack for 50-60 minutes. The pie is done when the crumb topping is deep golden brown, the filling is bubbling actively around the edges, and the apples are tender when pierced with a thin knife through a vent in the topping.
  12. Cool completely: Transfer the pie to a wire cooling rack. Allow it to cool completely, for at least 3-4 hours, before slicing. This critical resting time allows the fruit filling to set and thicken properly; cutting too soon will result in a runny slice.
  13. Serve: Use a sharp, thin-bladed knife to cut clean slices. Serve at room temperature or slightly warmed. For an extra treat, accompany with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Notes

Storage: Cooled pie can be covered loosely and stored at room temperature for up to 2 days. For longer storage, cover tightly and refrigerate for up to 4 days. Freezing: Wrap the fully cooled, unsliced pie tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: To refresh the crust and topping, warm individual slices in a 300°F / 150°C oven for 10-15 minutes until heated through. The whole pie can be warmed, covered loosely with foil, at 300°F / 150°C for 20-25 minutes.

Nutrition

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