• Cooking Time: 45 min.
  • Servings: 2 pies
  • Preparation Time: 90 mins. (with chilling)


This recipe came from boyfriend's sister demanding a pie with crumbles on top. Who can blame her? I cobbled it together from Martha, stuff I got at the market and whatever was laying around the kitchen. Everyone who tried it seemed to like it. I hope it goes the same for you!


  • For the Pie Dough (Pate Brisee):
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar (optional)
  • 1/2 pound (2 sticks) cold unsatled buter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • For the Apple Filling:
  • 12-14 apples (your choice) peeled, cored, and sliced in to fairly sized chunks
  • 1/2 cup white wine (I like chardonnay)
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3 tablespoons butter, in small pieces
  • For the Crumble Topping:
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed (dark is nice)
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoon butter, cut into small cubes


  • Make the Dough:
  • Do it Old School - use a pastry blender.
  • Dump all the dry stuff, plus sugar, into a large bowl. Cut the butter in, a few pieces at a time. The mixture should resemble a coarse meal.
  • Add ice water, drop by drop, just until the dough holds together without being wet or sticky. Test by squeezing at a small amount in your hand. If it crumbles, add a bit more water.
  • Turn the dough out onto a large piece pf plastic wrap. Grasping the plastic, press the dough into a flat disk. This makes rolling easier. Wrap the dough in the plastic and chill for at least an hour.
  • Make the Topping:
  • Dump everything into a medium bowl and blend until the mixture resembles fine sand.
  • You can store this in the fridge until you need it.
  • Make the Filling:
  • Combine the apples, ground spices, and wine in a medium bowl. Mix until everything evenly covers the apples.
  • Make the Pie:
  • Roll out both of the pastry shells and fit them into pie tins (2).
  • Preheat the oven to 400 F.
  • Divide the apples between the two pie shells.
  • Cover the pies with a fine dusting of the topping, so you can't see the filling. Then use the rest to make crumbles and scatter over the pies.
  • Place both tins on baking sheets and put in the oven.
  • Lower the temperature to 375 F.
  • Bake for 45 minutes, or until the juices are bubbling. If the topping starts to brown too much, just cover with some foil for the remaining bake time.
  • Cool before serving.

Author Credit: Martha Stewart

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