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
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.
- 1½ cups (149g) flour
- 2 tsp (8g) sugar
- ½ tsp (2,5g) salt
- ½ cup (118mL) vegetable oil
- 2 Tbsp (30mL) milk
- 6-8 apples
- ½ cup (96g) sugar
- 2 Tbsp (12g) flour
- 1 tsp (2,5g) cinnamon
- ½ cup (96g) sugar
- ½ cup (50g) flour
- ½ cup (115g) butter, softened
- Mix the ingredients together.
- Pat the dough into a pie pan.
- Peel, core and chop the apples into large chunks.
- Mix the apple chunks with the sugar, flour and cinnamon until all of the apples are coated in the cinnamon-sugar mixture.
- Place the apple filling in the crust to make a heaping mound.
- Gently pat the pan on the counter to allow the apples to settle.
- Add more apples if needed.
- Cut the butter into little pieces if it is still firm so that it is easier to mix.
- Mix the butter, flour and sugar with a knife or a pastry blender until it is the smooth consistency of a cookie dough.
- 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.
- Bake the pie at 400 degrees for 35-40 minutes.
- 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.
- Cover the pie with foil while baking it if the crust and/or topping starts to get too brown.