The end result is a pie that displays beautiful stacked slices of apple without filling oozing out when a slice is cut. This method also ensures that the apples are just moist enough without being too liquid. On a lightly floured surface, roll dough to a 1/8-in.-thick circle transfer to a 9-in. Since the apples are first cooked on the stovetop, the bake time of the actual pie is less than an hour–about half the time of a traditional double crust apple pie. Instead, just the right amount of sweetness is present in a filling perfumed with cinnamon, ginger, and cloves, and this beautiful fruit filling is supported by a single layer of buttery pie crust and covered in a crunchy pecan topping. Brush pastry with egg mixture and sprinkle with turbinado and/or coarse sugar.

In a small bowl combine egg and the water. The natural sweetness of this apple variety also means that less sugar is needed in the filling, keeping the pie from being cloyingly sweet. If using, place apple shapes on top of pastry. The filling itself calls for Honeycrisp apples because of their optimal balance of sweetness and tartness. On a lightly floured surface, roll dough to a 1/8-in.-thick circle transfer to a 9-in. The pecans in the topping toast as the pie bakes. This layer soaks up some of the juices from the fruit underneath while maintaining a crunchy texture after it bakes. In a large bowl, toss apples with lemon juice. While it certainly isnt one of those super impressive mile-high apple pies with. Roll the pie crust loosely on the rolling pin and then unroll it over the prepared pie plate. This simple Apple Crumb Pie is a my grandmothers recipe and a family favorite. Place it on a lightly floured piece of unbleached parchment paper, dust lightly with flour, and roll into a 12-inch round, about 3/8-inch thick. Bake at 375F for 10 minutes, then lower the oven temperature to 350F. Remove the pie dough from the refrigerator. Sprinkle the crumb topping over the apples. Spread the apples evenly into the pie shell.

In a small bowl, combine sugars, flour and spices. In a separate bowl, using a pastry blender or 2 forks, cut the cubed butter into the flour, brown sugar and granulated sugar until it resembles coarse crumbs. Rather than covering the richly spiced fruit with another layer of pie crust pastry, this recipe calls for a pecan and brown sugar crumble topping generously sprinkled across the surface. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle transfer to a 9-in. Flavored with the spices you've come to love in a classic apple pie, this twist takes a few liberties to set it apart from the traditional fare.

Apple crumb pie