Crumble Apple Pie
Adapted from Mark Bittman's "How to Cook Everything"
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 2 pinches salt
  • 8 granny smith apples, sliced
  • 2 tablespoons cornstarch
  • 1 pie crust (see recipe below)
  • Streusel Topping (see recipes below)
  1. Place 1 pie crust in a 9.75-inch pie plate. Trim and crimp the edges. Freeze pie crust for 30 minutes. (Please note: Kate's crust recipe is for a 9-inch pie plate, but it works for my 9.75-inch pie plates as well - the crust is thin, but not too thin and tastes great.)
  2. Preheat oven to 450º F.
  3. While crust is in the freezer and the oven is preheating, toss together brown sugar, sugar, cinnamon, nutmeg, salt and cornstarch.
  4. Peel the apples. To slice, for each apple cut off the opposite sides of the apple, getting as close to the core as possible, then cut off the last two opposite sides, so you'll end up with 2 large half-apple pieces, and 2 smaller wedges. Turn those pieces on their flat side, then cut the apples into even slices. The thicker the slices, the more apple chunks there will be in the pie. (I like to go thin, it's a personal preference.)
  5. Toss the apples in the sugar mixture. Pile the apples into the pie plate, making the pile taller in the middle.
  6. Evenly spread the streusel topping over the top of the pie, packing it down and around the apples.
  7. Place the pie on a cookie sheet. Put in oven and bake for 10 minutes. Reduce heat to 350ºF and bake for about an additional hour, starting to check the pie around 40 minutes for doneness. Keep an eye on the streusel topping – if it starts to get too brown while baking, cover with foil, though this will probably not be a problem. Pie is done when a knife very easily pierces the pie. Do not undercook.
  8. Cool on a rack before serving. Serve warm or at room temperature.
  9. Can be stored, covered, at room temperature for 1-2 days. If you need to store it longer, refrigerate.
  10. You can also freeze the pie. Freeze fully cooked, uncut pies for up to 3 months. Let pie cool completely, wrap well, then freeze. Defrost in the refrigerator then reheat in a 350º oven for about 25 minutes until just warmed.
Recipe by This Week for Dinner at