Grandma’s French Apple Crumble Pie
This Grandma’s French Apple Crumble Pie combines tender cinnamon-spiced apples, a flaky homemade lard pastry and a rich brown sugar crumble topping. The apples are macerated before baking, which helps prevent a watery filling and gives the pie a beautifully concentrated apple flavour. It is an old-fashioned apple dessert that is especially delicious served with vanilla ice cream or freshly whipped cream.
Ingredients
Apple Pie Filling
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ⅛ tsp salt
- 1 tbsp lemon juice
- 6 cups peeled cored and sliced tart apples, approximately 6 medium apples
Brown Sugar Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- ½ cup butter unsalted and softened
Homemade Tenderflake-Style Pie Crust - This pastry recipe makes enough dough for approximately six 9-inch single pie crusts. Only one portion is needed for this apple crumble pie.
- 5½ cups all-purpose flour
- 2 tsp salt
- 1 lb lard Tenderflake® - rendered lard, or half lard and half butter, cold and cubed
- 1 tbsp vinegar
- 1 egg large and lightly beaten
- Ice water as needed
Instructions
Prepare the Apple Filling
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the granulated sugar, flour, nutmeg, cinnamon and salt.
- Add the sliced apples and lemon juice. Toss until all the apple slices are evenly coated.
- Cover the bowl and allow the apples to macerate for 1 hour. This softens the fruit slightly and draws out some of its natural juices.
- Place the apples in a sieve set over a bowl and allow the excess juice to drain away.
- Arrange the drained apple slices evenly inside the prepared pie crust. Mound them slightly toward the centre, as the apples will settle while baking.
Prepare the Crumble Topping
- In a medium bowl, combine the flour and brown sugar.
- Add the softened butter and mix with a fork or your fingertips until coarse, moist crumbs form.
- Sprinkle the brown sugar crumble evenly over the apples, covering the filling from the centre to the edges.
Bake the Apple Crumble Pie
- Place the pie on a rimmed baking sheet to catch any juices that may bubble over.
- Bake at 425°F (220°C) for 10–15 minutes.
- Loosely tent the pie with aluminum foil to prevent the crumble topping and crust edges from becoming too dark.
- Continue baking for 30–35 minutes, or until the apple filling is bubbling and the pastry is golden brown.
- Transfer the pie to a wire rack. Let it cool for at least 3½–4 hours before slicing. The filling will continue to thicken as the pie cools.
For the best French apple crumble pie, let the sliced apples macerate with the sugar and spices, then drain them well before adding them to the crust. This simple step helps create a thick, flavourful homemade apple pie filling and prevents the bottom crust from becoming soggy.
Notes
- Choose tart baking apples: Granny Smith apples work especially well in this French apple crumble pie because they stay fairly firm and balance the sweet brown sugar topping. Honeycrisp, Braeburn or Pink Lady apples can also be mixed in for a slightly sweeter flavour.
- Slice the apples evenly: Aim for slices that are about the same thickness so the apples soften at the same rate. Very thin slices may become mushy, while thick pieces can stay a little firm in the centre.
- Do not skip the macerating step: Letting the apples sit with the sugar, flour, cinnamon, nutmeg and lemon juice draws out excess moisture. This helps create a thicker homemade apple pie filling and reduces the chance of a watery pie.
- Drain the apples well: After the apples have rested, strain away the released juices before filling the pastry shell. This small step makes a noticeable difference and helps protect the bottom crust from becoming soggy.
- Keep the homemade pie dough cold: Cold lard, or a cold lard-and-butter mixture, helps create a flaky homemade pie crust. If the dough becomes sticky while rolling, chill it for 20–30 minutes before trying again.
- The pastry recipe makes extra crusts: The Tenderflake-style pie dough makes approximately six 9-inch single pie crusts. Use one portion for this recipe and wrap the remaining portions individually for the freezer.
- Do not overwork the pastry: Mix the dough only until it holds together. A slightly uneven texture is fine. Overmixing can make the finished crust tougher instead of light and flaky.
- Leave the crumble topping loose: Sprinkle the brown sugar crumble over the apples without pressing it firmly into place. Loose crumbs bake more evenly and create a crisp, buttery topping.
- Bake the pie on a rimmed tray: Apple filling can bubble over during baking, so placing the pie on a baking sheet saves cleanup and makes it easier to move the hot pie in and out of the oven.
- Cover the topping if needed: Loosely tent the pie with foil after the first 10–15 minutes if the crumble topping or crust edges begin browning too quickly.
- Look for bubbling filling: The apple crumble pie is ready when the crust is golden, the topping is crisp and the apple juices are visibly bubbling near the centre.
- Cool before slicing: Let the pie cool for at least 3½–4 hours. The filling continues to thicken as it rests, and the slices hold together much better once fully cooled.
- Serve it simply: This old-fashioned French apple pie is delicious at room temperature, slightly warmed or served with vanilla ice cream, whipped cream or a light drizzle of caramel sauce.
- Recipe inspiration: This family apple pie recipe is derived from the classic Betty Crocker French Apple Pie, with a few modifications to the filling, preparation method and homemade pastry crust.
Nutrition
Serving: 1servingCalories: 668kcalCarbohydrates: 123gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 990mgPotassium: 605mgFiber: 7gSugar: 37gVitamin A: 3441IUVitamin C: 37mgCalcium: 223mgIron: 7mg
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