A Rustic, Caramelized Apple Pie with Buttery Crumb Topping and Cider Mill Soul

This is fall in a slice. Upstate Apple Crumb Pie is built on a flaky crust, filled with cinnamon-laced New York apples, and topped with a brown sugar streusel that turns golden and crisp in the oven. It's sweet, a little tart, and unapologetically cozy—best served warm with vanilla ice cream or a wedge of sharp cheddar (as per Upstate tradition).

Ingredients

Makes 1 9-inch pie

For the pie crust

• 1¼ cups all-purpose flour
• ½ tsp salt
• 1 tbsp sugar
• 110g cold unsalted butter, cubed (1 stick)
• 3–4 tbsp ice water

For the apple filling

• 5–6 firm apples (mix of Honeycrisp, Granny Smith, or Cortland), peeled and sliced
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1½ tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp lemon juice
• 2 tbsp all-purpose flour (to thicken)
• Pinch of salt

For the crumb topping

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ tsp cinnamon
• 110g cold unsalted butter, cubed (1 stick)

Instructions

Make the crust: In a bowl, mix flour, salt, and sugar. Cut in the butter using a pastry cutter or fingers until it resembles coarse crumbs. Add ice water, 1 tbsp at a time, just until the dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.

Prepare the filling: In a large bowl, toss apple slices with sugars, spices, lemon juice, and flour. Set aside to macerate while you roll out the crust.

Roll the dough into a 12-inch round and press into a 9-inch pie dish. Trim and flute the edges. Chill the crust while you make the crumb.

Make the crumb topping: In a bowl, mix flour, sugars, and cinnamon. Cut in the butter until pea-sized clumps form. Keep cold.

Preheat oven to 190°C (375°F). Pour the apple filling into the chilled crust. Sprinkle evenly with crumb topping, pressing slightly to help it adhere.

Bake for 50–60 minutes, covering the top loosely with foil halfway through if browning too fast. The apples should be tender and bubbling, and the crumb golden brown.

Let cool for at least 1 hour before slicing.