Classic Sweet Pies & Crumbles Recipe

Combine dry ingredients

In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 teaspoon fine sea salt and 1 tablespoon granulated sugar until evenly mixed.

Cut in butter

Add 12 tablespoons cold unsalted butter (cut into 1/2-inch cubes). Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until mixture resembles coarse peas and some pea-sized pieces remain.

Add liquid

Stir together 6 tablespoons ice water and 1 teaspoon vinegar. Drizzle about half the liquid over the flour-butter mixture and gently toss with a fork. Continue adding water a tablespoon at a time just until the dough starts to come together when pressed; total should be about 5–6 tablespoons. Do not overwork.

Form and chill

Divide dough into two discs (slightly larger bottom crust), flatten to 1-inch thick rounds, wrap tightly in plastic, and refrigerate at least 1 hour or up to 2 days (or freeze up to a month). Chill helps maintain flaky layers.

Roll out

On a lightly floured surface, roll the larger disc into a 12-inch circle (about 1/8-inch thick) to line a 9-inch pie dish. Transfer by rolling dough around the rolling pin and unrolling over dish. Trim excess leaving ~1-inch overhang.

Prepare fruit

Place 3 cups thinly sliced Granny Smith apples and 2 cups mixed berries in a large bowl. If using frozen berries, do not thaw completely—add them frozen to avoid excess juice dilution.

Mix sugars and thickeners

In a small bowl whisk together 3 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, 1 teaspoon salt, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest until smooth.

Combine filling

Pour the sugar mixture over the fruit and toss gently until fruit is evenly coated. Let sit 10 minutes to macerate and release some juices; cornstarch will begin to bind liquids.

Assemble in crust

Spoon the fruit filling into the prepared bottom crust, arranging apples and berries evenly. Dot the filling with 1 tablespoon small knobs of unsalted butter distributed across the surface.

Combine dry

In a medium bowl combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup light brown sugar (packed), 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.

Cut in butter

Add 6 tablespoons cold cubed unsalted butter. Using a pastry cutter or your fingertips, work butter into the dry ingredients until mixture forms coarse crumbs with some pea-sized bits. For a lighter crumble, pulse briefly in a food processor.

Top the pie

Evenly sprinkle the crumble over the fruit-filled pie, covering as much filling as desired. Alternatively, roll the second dough disc for a full double crust: see next section for lattice or cover instructions.

Top options

If using a double crust: roll remaining dough into a 10-11 inch circle. Place over filling, trim to 1/2-inch beyond edge, fold under bottom crust edge and crimp to seal. Cut slits or create a vented pattern. If using crumble topping, skip this step.

Egg wash

Whisk 1 large egg with 1 teaspoon milk or cream. Brush the exposed dough or edges with egg wash. Sprinkle 1 teaspoon coarse sugar over top if desired for sparkle.

Bake

Place pie on a rimmed baking sheet (to catch drips). Bake in a preheated oven at 425°F (220°C) for 20 minutes, then reduce temperature to 375°F (190°C) and bake 30–40 more minutes until filling is bubbling and crust or crumble is golden brown. If edges brown too quickly, shield with foil.

Cool and rest

Remove pie from oven and let cool at least 2 hours on a wire rack so filling sets (important for clean slices). For a crumble served in a baking dish, cool 20–30 minutes before serving.

Serve

Slice and serve warm or at room temperature with vanilla ice cream or whipped cream as desired.