• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cloudy Kitchen
  • recipes
  • about
  • contact
  • subscribe
go to homepage
Homepage link
  • recipes
  • about
  • contact
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Fruit Pies » Apple Crumble Pie with Rye Crust

    Apple Crumble Pie with Rye Crust

    Published: Nov 19, 2019 · Modified: Nov 20, 2020 by Erin · This post may contain affiliate links · 3 Comments

    Jump to Recipe·Print Recipe
    39shares

    Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie.

    Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie. #applecrumble #applecrumblepie #applecrumbpie
    Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie. #applecrumble #applecrumblepie #applecrumbpie
    Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie. #applecrumble #applecrumblepie #applecrumbpie
    Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie. #applecrumble #applecrumblepie #applecrumbpie
    Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie. #applecrumble #applecrumblepie #applecrumbpie
    Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie. #applecrumble #applecrumblepie #applecrumbpie
    Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie. #applecrumble #applecrumblepie #applecrumbpie

    Apple Crumble Pie with Rye Crust

    Hi hi! It’s me again with another pie recipe. This one is the love child of two of my favourite autumn / winter desserts - apple pie and apple crumble. It’s cemented itself a place in this year’s pie line up. I started with a rye crust, and filled it with thinly sliced apples, then topped it with an oaty crumble. The apples bake down, and the topping gets toasty - it’s perfect with a giant scoop of vanilla ice cream. All the merits of an apple crumble, combined with the deliciousness of an apple pie.

    I also love this as it is super easy to prepare ahead, making it a great dish for those who like to prep some of their Thanksgiving meal ahead of time. The crumble topping can be made up to a few days in advance, and I made the pie dough and then lined the tin and crimped the crust the day before too, and stored the crust in the freezer, which meant that when it came time to assemble, all I had to do was mix up the filling, place it into the prepared crust, and then add the crumble topping on top, making the day of prep incredibly simple. This was a huge hit at my house, and I think it will be at this year’s Thanksgiving too!

    How to use wholemeal flour in your pie crust

    Carrying on from Yesterday’s post with a spelt crust, I used freshly ground rye flour in this crust. I ground mine at home, but rye flour is super easy to find in the supermarket. If you wanted to amp up the flavour you could use it in the crumble topping too for an extra dose of the beautiful nutty flavour that rye gives.

    A few wee tips for Apple Crumble Pie

    • The crust recipe here makes enough for two. Shape it into two discs - it will keep in the freezer, tightly wrapped, for up to 3 months. I like to pull it the night before and defrost in the fridge.

    • I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a disc. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.

    • If you don’t want to make a rye dough, then you can just make a regular dough!

    • I made the crumble topping and the pie crust ahead of time (I rolled out and shaped the crust in the tin and then froze it overnight) so this came together super, super easily, which would make prepping it ahead a breeze

    • The quantity of apples will give you a big mound in the middle. This will sink down once the pie is cooked.

    • I like my crumble topping a little on the toasty side, so I left it uncovered for the first 20 mins at the higher temp (important to cook the pastry), and then covered it with foil for the rest of the bake.

    • Make sure that the middle is cooked - you want to see juices coming out through the crumble.

    • Mine did leak a little, so parchment on a sheet pan is going to be your friend here.

    • If you are in a nut free house, just sub the almond meal for some more all-purpose flour

    For more Apple recipes, check out:

    • Basic Apple Pie
    • Apple Cinnamon Rolls
    • Butterscotch Apple Pie
    • Laminated Apple Brioche Cinnamon Rolls
    Print
    clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

    Apple Crumble Pie with Rye Crust

    ★★★★★ 5 from 2 reviews
    • Author: Erin
    • Prep Time: 45 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 45 minutes
    • Yield: One 9" pie 1x
    • Category: Pie
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie.


    Ingredients

    Scale

    Rye Pie Dough 

    • 275g all-purpose flour
    • 100g rye flour
    • Pinch of Salt
    • 2 tsp sugar
    • 225g cold unsalted butter, cut into cubes
    • 240g cold water
    • 1 cup ice
    • 60g Apple cider vinegar
    • Egg wash - 1 egg whisked with 1 Tbsp water

    Crumble Topping

    • 100g almond meal
    • 100g all-purpose flour
    • 80g old fashioned or rolled oats
    • 100g brown sugar
    • 50g raw or turbinado sugar
    • ¾ tsp salt
    • 130g unsalted butter, cold, cut into cubes

    Apple Filling

    • 1100g apples, peeled and sliced thinly
    • 40g all-purpose flour
    • 80g raw / turbinado sugar
    • 1 tsp vanilla bean paste
    • ½ tsp salt


    Instructions

    RYE PIE DOUGH

    1. Place flour, rye flour, salt, and sugar into a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
    2. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about ½ a cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Divide the dough into two and shape into discs.
    3. If desired, roll out and perform letter folds after an hour of resting (see notes - I do this every time now and it makes such a difference). Rest in the fridge for at least two hours, or preferably overnight.

    CRUMBLE TOPPING

    1. Combine the almond meal, flour, oats, brown sugar, raw sugar, and salt. Add the butter and rub in with your fingertips until combined and crumbly. Place in an airtight container in the fridge while you prepare the rest of the pie.

    ASSEMBLY

    1. Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
    2. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid (this can be done the night before)
    3. While the crust is in the fridge, preheat the oven to 425°f / 220°c.
    4. Place the sliced apples in a large bowl. Add the vanilla bean paste. Combine the flour, sugar, and salt in a small bowl, then add to the apples and toss well to combine. Transfer the filling to the lined pie dish a little at a time, packing the slices of apple in tightly, and mounding in the middle. Remember that it will bake down a little, so it is ok for the pie to seem a bit full.
    5. Top with the crumble - use as much as you like. I like a heavy crumble.
    6. Place the assembled pie on a baking sheet lined with parchment paper. Bake for 20 minutes at 425°f / 220°c, then reduce the oven temperature to 375°f / 190°c, and bake until the pastry is deeply golden and the filling is bubbling, 40 to 50 minutes.
    7. Remove from the oven and allow to cool before slicing. Serve warm or at room temperature.

    Keywords: Apple Pie, Apple Crumble Pie, apple crumb pie, dutch apple pie

    Did you make this recipe?

    Tag @cloudykitchen on Instagram and use the hashtag #cloudykitchen

     

    Previous Post: « Pear Pie with Ginger Caramel and Spelt Crust
    Next Post: Brown Butter Oatmeal Pie »

    Reader Interactions

    Comments

    1. Sarah

      January 03, 2021 at 9:25 am

      I made this for Thanksgiving and it was so, so delicious! Thanks for such a great recipe!

      ★★★★★

      Reply
    2. Jamie

      January 17, 2021 at 4:14 pm

      This Apple pie is amazing! I don’t think I’ll ever go back to making a top crust for apple because I’ll just regret not making this one. The crumble does make a lot so I find some of mine falls off. And I used a bit less apples. But it is amazing! Thanks for sharing!

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 8:11 am

        Aw yayyyyy! I turned this recipe into an apple crumble too and the recipe is coming super soon! So good

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Erin

    I am originally from New Zealand but moved to Brooklyn, New York, six years ago. I live in a little wee apartment with my husband Rich, far too many house plants, and often a foster kitten or five... more

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Follow me on IG:

    There’s a new recipe on my site today and a give There’s a new recipe on my site today and a giveaway here on Instagram - vanilla bean cream puffs with a triple dose of @heilalavanilla vanilla bean paste - in the choux, the craquelin and the vanilla bean diplomat cream filling. Their vanilla bean paste has been a staple in my kitchen for many many years now and I know I’ve spread the love of the “danger pour” to so many of you too. You can get the recipe and read more about how amazing @heilalavanilla is over on my site, and you can enter to win a big jar of your own! We are giving away a jar each to 5 winners, all you have to do is follow @cloudykitchen and @heilalavanilla and tag three friends. I’ll pick a winner next weekend. Open to US residents only. #sponsored #creampuffs #vanillabeanpaste
    Here’s a fun fact for you: in New Zealand, TV a Here’s a fun fact for you: in New Zealand, TV a stations and radio stations don’t run ads on some public holidays. So TV on Easter was prime time to record all your fave movies on video because you didn’t have to fast forward through the ads when you were re watching them back. The sound of music and the parent trap both had “Good Friday, great movie” on them and were so good to watch because no frantic fast forwarding needed. Anyway that’s just a random thought for you. We also never really had an Easter dinner or anything growing up but it seems like it’s more popular here! I’d like to let you know that if you need a super squishy garlic butter dinner roll, there’s one on my website. Ok that’s all happy Saturday 💕

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #dinnerroll #garlicbutter #bread
    There’s some small batch malted mini egg chocola There’s some small batch malted mini egg chocolate chip cookies up on the blog for you RN! The base is super versatile and you can really add whatever you want. Adding malt powder to baking is a super quick way to add an incredible depth of flavour. Alllll the notes are on the blog, link is in my profile! Choc ones coming this weekend :)
.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #minieggs #cookies #smallbatch
    Slowly slowly reformatting my website (PLEASE if y Slowly slowly reformatting my website (PLEASE if you’re ever starting a food blog just do it on Wordpress because moving it all over when you realise you should have done it years ago and now have massive regrets and will be reformatting forever SUCKS), and came across these super cute creme egg macarons! If you need an unnecessarily involved Easter project this weekend, may I suggest these? Or just make hot cross buns. Link for these is in my profile 💕

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #macarons #cremeeggs
    Easter is sneaking up on us.... I gave my classic Easter is sneaking up on us.... I gave my classic hot cross bun recipe a wee bit of a refresh just in case you need a few options. This one is the one to go for if you’re making your dough by hand (the soft ones I posted recently need the mixer for sure), or you need an egg free dough (notes in the recipe for an egg free cross too). I love both but the pastry cream cross on these ones is particularly good. You can swipe to see how that gets there, or check out the recipe in my profile 💕 pop any questions you have on the blog post for me - there’s alllll sorts of notes there for you too to help you. As always I love when you leave me feedback / ratings so much. Appreciate you all 😘

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #easter #hotcrossbuns
    Hi! These super soft hot cross bun babies are up o Hi! These super soft hot cross bun babies are up on the blog! There’s another HCB recipe lurking there too that I’ve just updated, it has a pastry cream cross which is 🙌🏻. Both are so good but these ones are my current fave - I adapted my recipe to use the Tangzhong method which gives an impossibly soft dough which stays nice and soft for so long! This recipe is small batch ish and makes 9 buns but there’s alllll the tips and tricks there for you in the blog post! Enjoy! 💕
.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #tangzhong #hotcrossbuns
    If you know, you know. My chocolate crackle recipe If you know, you know. My chocolate crackle recipe is on my site! These are a Nz / Australian kid’s bday party staple and they are just SO GOOD. Marshmallows in Nz are different so we don’t really have Rice Krispie treats (but we have rice bubble slice which is EPIC and I gotta make ASAP) so this was and still is the best thing ever. There’s a recipe for both the super nostalgic tasting version and also a slightly fancied up version using melted chocolate instead on the site! Link is in my profile!

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #newzealand #chocolatecrackles
    Hi hi 💕 there’s a carrot cake loaf on the blo Hi hi 💕 there’s a carrot cake loaf on the blog today. It’s lightly spiced, and has a maple cream cheese frosting that is so, so good. The cake part happens to be dairy free so there’s a few options to keep the whole thing dairy free in the blog post if you need. I used my fave @filippoberio_us delicato EVOO in there which is so perfect for when I want a wee bit of olive oil flavour but not have it as the main character. I hope you give this one a go because I really, really love it. Link is in my profile 🥰 #sponsored #filippoberio 

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #dairyfree #carrotcake
    Happy Monday! Friendly PSA that the sourdough cinn Happy Monday! Friendly PSA that the sourdough cinnamon rolls from @rushyama’s book are a 12/10 on the delicious scale and the recipe is on my website, link is in my profile. Ok that’s all byeeeeeee

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #sourdough #cinnamonrolls
    Follow me

    My Current Fav:

    Spiced Sugar Crullers

    Spiced Sugar Crullers

    Footer

    back to top

    Links

    • About
    • Contact
    • Work with me

    Newsletter

    • Sign Up! for emails and updates

    Resources

    • FAQ
    • Policies
    • All recipes at once

    Copyright © 2020 Cloudy Kitchen

    • Pinterest
    • Facebook
    • Twitter