CategoryDifficultyBeginner
Convection Oven Apple Crumble Pie
Yields10 Servings
 1 Frozen pie crust, thawed
 (optional) vanilla ice cream
For the Topping
 ¾ cup All-purpose flour
 ½ cup light brown sugar
 1 tsp ground cinnamon
 ½ cup unsalted butter, melted
 ½ tsp salt
For the filling
 ¼ cup lemon juice freshly squeezed
 3 lbs mixed apples (Honey crisp, Granny Smith, Gala), peeled, cored, and sliced into similar sizes
  cup sugar plus more for sprinkling
 ¼ cup unsalted butter, melted
 ½ tsp ground cinnamon
 1 tbsp cornstarch
 1 tsp pure vanilla extract
  tsp salt
1

Place the thawed pie crust into a 9-inch pie plate. Leaving an inch hanging, trim the edges and tuck the overhanging dough under itself.

2

Using a fork, crimp the edges. Refrigerate for at least an hour or overnight to firm.

3

To make the crumble; In a bowl, combine the flour, salt, sugar, and cinnamon.

4

Pour in the melted butter then mix once more. Make sure that the melted butter is cool enough before pouring to prevent the mixture from getting too liquid instead of crumbly. If it does become too liquid, place it in the fridge for a few minutes to chill and break it up with your hands to create crumbles.

5

Place a baking sheet on your shortest oven rack and preheat to 375˚F.

6

To make the filling; In a large bowl, mix the apples, melted butter, sugar, cornstarch, lemon juice, cinnamon, vanilla extract, and salt.

7

Place the filling into the prepared and chilled pie crust.

8

Sprinkle the crumb mixture on top and pat it down.

9

Place the pie on the hot baking sheet and bake for 20 minutes or until lightly browned.

10

Reduce the temperature to 325˚F and continue to bake for an hour, or until the apples are completely soft when pierced with a knife.

11

Check the crumble top after 20 minutes. If it starts to get too dark, cover the pan loosely with foil.

12

Once cooked, transfer the pie to a rack and let it cool completely. Serve with a scoop of vanilla ice cream, if desired. Enjoy!

Ingredients

 1 Frozen pie crust, thawed
 (optional) vanilla ice cream
For the Topping
 ¾ cup All-purpose flour
 ½ cup light brown sugar
 1 tsp ground cinnamon
 ½ cup unsalted butter, melted
 ½ tsp salt
For the filling
 ¼ cup lemon juice freshly squeezed
 3 lbs mixed apples (Honey crisp, Granny Smith, Gala), peeled, cored, and sliced into similar sizes
  cup sugar plus more for sprinkling
 ¼ cup unsalted butter, melted
 ½ tsp ground cinnamon
 1 tbsp cornstarch
 1 tsp pure vanilla extract
  tsp salt

Directions

1

Place the thawed pie crust into a 9-inch pie plate. Leaving an inch hanging, trim the edges and tuck the overhanging dough under itself.

2

Using a fork, crimp the edges. Refrigerate for at least an hour or overnight to firm.

3

To make the crumble; In a bowl, combine the flour, salt, sugar, and cinnamon.

4

Pour in the melted butter then mix once more. Make sure that the melted butter is cool enough before pouring to prevent the mixture from getting too liquid instead of crumbly. If it does become too liquid, place it in the fridge for a few minutes to chill and break it up with your hands to create crumbles.

5

Place a baking sheet on your shortest oven rack and preheat to 375˚F.

6

To make the filling; In a large bowl, mix the apples, melted butter, sugar, cornstarch, lemon juice, cinnamon, vanilla extract, and salt.

7

Place the filling into the prepared and chilled pie crust.

8

Sprinkle the crumb mixture on top and pat it down.

9

Place the pie on the hot baking sheet and bake for 20 minutes or until lightly browned.

10

Reduce the temperature to 325˚F and continue to bake for an hour, or until the apples are completely soft when pierced with a knife.

11

Check the crumble top after 20 minutes. If it starts to get too dark, cover the pan loosely with foil.

12

Once cooked, transfer the pie to a rack and let it cool completely. Serve with a scoop of vanilla ice cream, if desired. Enjoy!

Convection Oven Apple Crumble Pie