Martha Stewart Apple Crumble Pie

Martha Stewart apple crumble pie is a crunchy, spiced dessert with three kinds of apples, a buttery brown sugar topping and a flaky crust, ready in 11 hours 45 minutes. This make-ahead apple pie with crumb topping fits Thanksgiving, fall potlucks and cozy Sunday dinners.

Let the apples sit in sugar and spices for at least 3 hours, because that is when they release the juice you cook down into a thick syrup. Skip it and the pie bakes up watery, with a soggy bottom crust.

Martha mixes three apple varieties, from firm and sweet to tart to classic McIntosh, so the slices hold their shape and the flavor has layers. A splash of cider vinegar, a little black pepper and a pinch of cloves also give the filling more depth than plain cinnamon would.

Martha Stewart Apple Crumble Pie

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

Cooking time

1

hour 

20

minutes

Calories

450

kcal

Spiced apple slices bake under a crisp, oaty crumble in a flaky crust. Once the pie cools for 6 hours, the filling sets into clean, jammy slices.

Ingredients

• 3 pounds apples (see cook's note), peeled, cored, and cut into ½-inch-thick slices (8 cups)
  

• 3/4 to 1 cup granulated sugar
  

• 1/2 teaspoon kosher salt (we use Diamond Crystal)
  

• 1 tablespoon apple-cider vinegar
  

• 1/2 teaspoon ground cinnamon
  

• 1/4 teaspoon ground ginger
  

• 1/8 teaspoon ground cardamom
  

• 1/8 teaspoon freshly ground black pepper
  

• Pinch of ground cloves
  

• 3 tablespoons unbleached all-purpose flour, plus more for dusting
  

• 1/2 recipe Test Kitchen's Favorite Pate Brisée (1 disk)
  

• 1 large egg, lightly beaten
  

• 6 tablespoons unsalted butter, softened
  

• 1/4 cup packed light brown sugar
  

• 1/2 teaspoon baking powder
  

• 1/2 teaspoon kosher salt (we use Diamond Crystal)
  

• 3/4 cup unbleached all-purpose flour
  

• 1/2 cup quick-cooking rolled oats
  

Directions

• Macerate the apples: Toss 3 pounds sliced apples with 3/4 to 1 cup granulated sugar, 1/2 teaspoon kosher salt and 1 tablespoon apple-cider vinegar. Add 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cardamom, 1/8 teaspoon black pepper and a pinch of cloves. Let the bowl stand at room temperature for at least 3 hours, stirring now and then, or cover and refrigerate up to 24 hours.
• Thicken the juices: Stir 3 tablespoons flour into the apples, then drain them in a colander set over a bowl and keep the liquid. Boil the liquid in a small saucepan over medium-high heat, whisking, for 1 to 2 minutes. Once it looks like loose pudding, stir it back into the apples.
• Prepare the crust: Preheat the oven to 400°F with a rack in the bottom third. Roll the pate brisée disk on a floured surface to 1/8 inch thick, about 13 inches across, and fit it into a 9-inch pie dish.
• Crimp and fill: Trim the overhang to 1 inch, fold the edges under and crimp as you like. Brush the edges with the beaten egg, add the apple mixture and chill the pie for 15 minutes so the crust holds its shape.
• Make the topping: Beat 6 tablespoons softened butter, 1/4 cup brown sugar, 1/2 teaspoon baking powder and 1/2 teaspoon salt with an electric mixer. After about 2 minutes it turns light and creamy, so add 3/4 cup flour and 1/2 cup quick-cooking oats and beat just to combine.
• Bake the pie: Crumble the topping over the filling and bake for 20 minutes. Then lower the oven to 375°F and bake 50 to 60 minutes more, until golden all over and bubbling in the center. If the top browns too fast, tent it with foil.
• Cool completely: Move the pie to a wire rack and let it cool for at least 6 hours. That wait lets the filling set, so the slices come out neat instead of runny.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Which apples work best for this pie?

Martha recommends mixing varieties so the filling has both flavor and structure. Try 1 1/2 pounds Braeburn, 1 1/2 pounds Granny Smith and 1/2 pound McIntosh, or swap in Golden Delicious and Macoun. The firm apples keep their shape and the soft ones add that classic apple taste.

Can I make the filling ahead of time?

Yes, the apples can macerate in the fridge, covered, for up to 24 hours. That makes this an easy pie to split over two days. Just bring the bowl back to room temperature before you drain and thicken the juices.

How do I stop the top from burning?

The long bake can brown the oat topping quickly. If it darkens before the center bubbles, tent the pie loosely with foil and keep baking. The filling needs those full 50 to 60 minutes at 375°F to set.

Do I really have to cool it for 6 hours?

I would, because the filling is still loose when it comes out of the oven. Cooling completely lets the thickened juices firm up so you get clean slices. Cut it warm and you will get apple soup around the crust.

Can I use a different crust?

A store-bought pie crust fits the 9-inch dish and saves time, though the recipe uses half of Martha's pate brisée. Roll or fit it to the same size and follow the same chill and bake times. A butter crust will brown best at 400°F.