A satisfying crumbly-top pie with thick slices of apple not quite cooked through. Use only crisp tart apples or a combo of tart and sweet for this Irish dessert.
By Michelle M. Winner
Irish Apple Pie with Crumble Top - Inspired by Jury's Hotel, Dublin
A satisfying crumbly-top pie with thick slices of apple not quite cooked through. Use only crisp tart apples or a combo of tart and sweet for this Irish dessert. Lemon juice keeps apples from turning brown and ups the tart factor.
Author: Michelle M. Winner
Recipe Type: Dessert
- Pastry dough to fill 9 inch pie dish (uncoooked)
- 4 or 5 medium Granny Smith, or half Granny Smith/ half Red Delicious, peeled, cored and cut into thick slices
- ¼ cup sugar
- ½ teaspoon cinnamon
- Juice of half a lemon, seeds removed, to pour over apples as you place in bowl after slicing- prevent browning
- ½ cup all-purpose flour
- ½ cup sugar, white or raw
- 1 tablespoon sugar ( prefer larger crystals of raw sugar for this)
- 4 tablespoons unsalted butter
- Preheat oven to 400F.
- Prick dough all over.
- Put in oven for 8 minutes to bake.
- Lower oven temp to 350F.
- In bowl mix together apples coated with the lemon juice,1/4 cup of sugar, and ½ teaspoon of cinnamon with hands.
- In second bowl mix the flour, ½ cup of sugar and the butter.
- Use fork to cut and work into a pea-sized and smaller crumble.
- Set aside.
- Fill warm pie crust with the apple mixture pile up in middle. Spoon crumble over, covering all apples. Sprinkle remaining tablespoon of sugar and ¼ teaspoon or more of cinnamon over top.
- Bake at 350F for 25 to 30 minutes until the top is browned a bit.