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Mountain Rose Apple Pie

This pie is filled with super-crisp apples to ensure a nice bite with every slice

Rebecca Masson of Houston’s Fluff Bake Bar obsesses over the texture of her desserts: “I don’t like toothless apple pie,” she declares. So she fills her crust with Mountain Rose apples — a super-crisp variety — then tops them with a thick layer of buttery, oaty crumble. — from Desserts by the editors of Food & Wine


For the crust:

  • 1 1/2 Cup all-purpose flour, plus more for dusting
  • 1 Tablespoon granulated sugar
  • 1/2 Teaspoon kosher salt
  • 1 1/2 sticks unsalted butter, cubed and chilled
  • 1/4 Cup ice water
  • 2 Teaspoons distilled white vinegar

For the topping:

  • 1 1/2 Cup all-purpose flour
  • 1 Cup old-fashioned rolled oats
  • 1 Cup packed dark brown sugar
  • Pinch of kosher salt
  • 2 sticks cold unsalted butter, cubed

For the filling:

  • 3 Pounds Mountain Rose or Granny Smith apples, peeled, cored and cut into 1/3-inch-thick wedges
  • 3 Tablespoons all-purpose flour
  • 1 1/2 Tablespoon fresh lemon juice
  • 1 1/2 cinnamon
  • 1/2 ground cloves
  • 1/2 freshly grated nutmeg
  • 1/2 kosher salt


For the crust:

In a food processor, pulse the 1 1/2 cups of flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining. Sprinkle the ice water and vinegar on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up any crumbs and form into a ball. Flatten into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.

Preheat the oven to 400 degrees F. On a floured work surface, roll out the dough to a 14-inch round, a scant 1/4 inch thick. Ease the dough into a 9-inch deep-dish glass pie plate and trim the overhang to 2 inches. Fold the overhanging dough under itself to form a 1/2-inch-high rim; crimp decoratively. Freeze the crust for 15 minutes.

For the topping:

In a stand mixer fitted with the paddle, mix the flour with the oats, brown sugar, and salt at low speed. With the machine at medium speed, gradually beat in the butter. Transfer to a bowl and press into clumps. Cover and refrigerate until firm, about 15 minutes.

For the filling:

In a large bowl, toss the apple wedges with the flour, lemon juice, cinnamon, cloves, nutmeg, and salt. Spread the apple mixture in the crust and set the pie on a large rimmed baking sheet. Bake the pie for about 25 minutes, until the crust is just starting to brown.

Remove the pie from the oven and gently pack the crumb topping onto the apples. Bake for 30 minutes longer, until the topping is golden and the pie is just starting to bubble. Let the pie cool completely on a rack before serving.

Excerpted from Desserts by the editors of Food & Wine (Oxmoor House, 2017).
Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.