apple crumble pie

Sally McKenney’s selected apple crumble pie fills an all-butter pastry shell with spiced apples. A brown-sugar walnut crumble covers the fruit instead of a second pastry layer.

Flour, sugar and salt are mixed with cold unsalted butter and ice water. The dough chills before rolling; its edges receive an egg-and-milk wash.

The selected light brown sugar, cinnamon, flour and walnuts mix with melted unsalted butter for the crumble. The topping chills while peeled apple slices are coated with sugar, flour, lemon, spices and vanilla.

The apples are packed into the shell and covered with the cold crumble. Baking begins at a higher temperature before the heat is reduced, with the edge shielded from excessive browning.

The pie rests at room temperature before slicing so its filling can thicken. McKenney offers optional vanilla ice cream and salted caramel sauce alongside the crisp crumble and soft apple filling.