Chunky Apple Pie

This chunky apple pie has always been one of my favorite desserts. I love how the topping is more like a streusel than a regular pie crust.
By Kelsey Hilts

Chunky Apple Pie

Chunky Apple Pie

Chunky Apple Pie

This has always been one of my favorite desserts for the winter season, holidays and any other time I have the opportunity to make it. I love the big, soft apple chunks and how the topping is a moist, buttery streusel rather than a traditional pie crust top.

One of the best parts about this pie (besides the large tender chunks of cinnamon-sugar apple baked under a melt-in-your-mouth streusel topping) is the incredibly easy pat-in-the-pan pie crust. Don’t fuss with rolling out the pie crust; simply mix the dough and press it into the pan.

Chunky Apple Pie
 
Prep Time
Cook Time
Total Time
 
This chunky apple pie has always been one of my favorite desserts. I love how the topping is more like a streusel than a traditional pie crust.
Author:
Recipe Type: Dessert
Serves: 8+
Ingredients
Easy Crust:
  • 1½ cups (149g) flour
  • 2 tsp (8g) sugar
  • ½ tsp (2,5g) salt
  • ½ cup (118mL) vegetable oil
  • 2 Tbsp (30mL) milk
Filling:
  • 6-8 apples
  • ½ cup (96g) sugar
  • 2 Tbsp (12g) flour
  • 1 tsp (2,5g) cinnamon
Butter Crumble Topping:
  • ½ cup (96g) sugar
  • ½ cup (50g) flour
  • ½ cup (115g) butter, softened
Instructions
Easy Crust:
  1. Mix the ingredients together.
  2. Pat the dough into a pie pan.
Filling:
  1. Peel, core and chop the apples into large chunks.
  2. Mix the apple chunks with the sugar, flour and cinnamon until all of the apples are coated in the cinnamon-sugar mixture.
  3. Place the apple filling in the crust to make a heaping mound.
  4. Gently pat the pan on the counter to allow the apples to settle.
  5. Add more apples if needed.
Butter Crumble Topping:
  1. Cut the butter into little pieces if it is still firm so that it is easier to mix.
  2. Mix the butter, flour and sugar with a knife or a pastry blender until it is the smooth consistency of a cookie dough.
  3. Place the crumble mixture over the apples. It will not completely cover the apples but it will melt and fill in the gaps while baking.
  4. Bake the pie at 400 degrees for 35-40 minutes.
  5. Then reduce the heat to 375 degrees and bake it for an additional 20 minutes or until it is golden brown, starting to bubble and the apple chunks are soft.
  6. Cover the pie with foil while baking it if the crust and/or topping starts to get too brown.
 

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: