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
- Total Time: 45 minutes
- Yield: 6 1x
Description
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.
Ingredients
Scale
- Pastry dough to fill 9 inch pie dish (uncoooked)
Filling:
- 4 or 5 medium Granny Smith, or half Granny Smith/ half Red Delicious, peeled, cored and cut into thick slices
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- Juice of half a lemon, seeds removed, to pour over apples as you place in bowl after slicing- prevent browning
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup sugar, white or raw
- 1 tablespoon sugar ( prefer larger crystals of raw sugar for this)
- 4 tablespoons unsalted butter
Instructions
Crust:
- Preheat oven to 400F.
- Prick dough all over.
- Put in oven for 8 minutes to bake.
- Remove.
- Lower oven temp to 350F.
Filling:
- In bowl mix together apples coated with the lemon juice,1/4 cup of sugar, and 1/2 teaspoon of cinnamon with hands.
Crumble:
- In second bowl mix the flour, 1/2 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 1/4 teaspoon or more of cinnamon over top.
- Bake at 350F for 25 to 30 minutes until the top is browned a bit.
- Prep Time: 20 mins
- Cook Time: 25 mins
