Creamy Apple Crumble Pie
If you love apple pie you have to try it with this creamy filling and irresistible crumble topping. This recipe is completely from scratch and it's such a fun change from your typical apple pie. Made with natural sweetener only!
Ingredients
Pastry- See Single or Larger Pastry from my Pie Pastry recipe. Use single pastry for 9" pie pan, larger pastry for deep dish
For the Crumble Topping
- ½ cup all purpose flour
- ¼ cup almond meal (blended raw almonds)
- ¼ cup oatmeal (blended rolled oats)
- ¾ teaspoon ground cinnamon
- pinch of sea salt
- 1 teaspoon blackstrap molasses
- 6 teaspoon maple syrup
- 2 teaspoon raw honey
- ⅛ teaspoon ground cloves
- 1 cup all purpose flour (white or white wheat)
- ⅛ teaspoon sea salt
- 1 teaspoon *optional maple syrup
- ¼ cup unsalted butter
- ½ tablespoon olive oil
- 3-4 tablespoon cold water
For the Apples
- 7 cups sliced apples for 9” regular size pie (or 8 cups for 10” pie pan/ deep dish)
For the Sprinkling on Base
- 2 tablespoon all purpose flour
- 3 tablespoon raw coconut sugar
- ¼ cup almond meal (blended almonds)
For the Creamy Filling
- ½ cup cream cheese, room temperature (4oz)
- 1 large egg, room temperature
- ½ cup full fat plain Greek yogurt (I use Fage)
- 3 tablespoon maple syrup
- 2 teaspoon lemon juice (freshly squeezed)
- 1 teaspoon ground cinnamon
- ½ teaspoon citric acid
- 2 tablespoon all purpose flour
Instructions
Make the Pie Pastry
- Use the Single Pastry recipe for a 9 inch pie pan and the Larger Pastry recipe for a 10" or deep dish. Let chill in the fridge for about an hour to firm up. Meanwhile, make the crumble topping and filling.
Make the Crumble Topping
- Combine all dry ingredients. Add remaining ingredients and mix well using a fork and/or your hands. Chill in the fridge while finishing remaining steps.
Prep the Apples
- Peel apples. Cut apple into 8 slices, option to do thinner, 16 slices. Set aside.
Make the Almond Layer to Sprinkle on the Base
- Combine all ingredients in a small bowl. Set aside.
Make the Creamy Filling
- Cream together all ingredients. I mix by hand so it's important to have room temp cream cheese and egg. Add apples into the cream mixture and gently combine.
Put it All Together
- Preheat oven to 400°F, use middle rack.
- Roll out pie pastry to about 10 inches for 9 inch pie pan or 11-12 inches for deep dish or 10 inch pie pan. Transfer to pie pan.
- Sprinkle blended almond mixture on top of pastry base.
- Pour creamy apple mixture on top.
- Use your fingers to sprinkle on the crumble topping, leaving it in small chunks.
- Bake for 25 minutes at 400°F. (If using a convection oven, use lower rack, uncovered). Leave oven door closed, decrease oven to 350°F and cover with foil for 45-55 more minutes.