Deep Dish Apple Crumble Pie
Packed with apples, flavor and forgiveness (because it’s so delicious AND you can’t mess this recipe up if you tried). Top it with a scoop of ice cream and you’ll swear you are in cozy honey heaven.
Deep Dish Apple Crumble Pie
(apples, spiced crumble topping + pumpkin spiced honey)
Serves 8
What you need:
For the pie:
½ (14.1-ounce) package refrigerated pie dough
1½ lb. Granny Smith apples, peeled, cored, and sliced (about 3 apples)
1 ½ lb. Gala apples, peeled, cored, and sliced (about 3 apples)
¼ cup lemon juice
1/3 cup Savannah Bee Company Pumpkin Spice Whipped Honey or Savannah Bee Company Whipped Honey with Cinnamon, plus more for serving
¼ cup firmly packed brown sugar
¼ cup unsalted butter
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract
2 tablespoons cornstarch
Vanilla ice cream for serving
For the crumble topping:
1¾ cups all-purpose flour
½ cup unsalted butter, cut into pieces
¼ cup Savannah Bee Company Pumpkin Spice Whipped Honey
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
What to do:
1. Wash Up!
2. Par bake dough: Preheat the oven to 400°F. Unroll the pie crust and roll it to 11 inches. Fit it in a deep-dish 9-inch pie plate or small casserole dish. Fold the edges under and crimp. Fill the crust with parchment paper and pie weights or beans and bake for 15 minutes. Remove the crust from the oven. Set aside the pie weights and let the crust cool. Reduce the oven temperature to 350°F.
3. Make filling: In a large saucepan over medium heat, stir together the apples, lemon juice, honey, brown sugar, butter, cinnamon, nutmeg, vanilla, and cornstarch. Cover and simmer 10 minutes or until the apples begin to soften, the apples release their juices. Allow to cool just slightly and spoon into the cooled crust.
4. Make the crumble topping: While the filling is cooling slightly, make the topping. In a medium mixing bowl, combine the flour and butter using a pastry blender or two forks until the mixture is crumbly. Add the honey, cinnamon, and salt. Use your hands to squeeze the mixture into large clumps. Sprinkle the topping over the apples. Bake for 35 to 40 minutes or until the pie is browned and bubbly, shielding the pie during last 10 minutes with aluminum foil if needed.
To Serve: Slice and serve warm or room temperature. As is, this delicious pie is on the tart side and you could stop here, but we prefer to kick it up a notch by adding a scoop of vanilla ice cream and an extra drizzle of Pumpkin Spiced Whipped Honey to each slice.
Table Talk: Pie or cake? Why and which?
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