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Coffee Crumble Apple Pie

5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 40 minutes
Servings: 1 pie - 8-10 servings

Ingredients

  • For the pie crust:
  • 1 1/4 cups flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup 1 stick butter, cold
  • 1/4 cup ice water
  • For the filling:
  • 6-8 medium-large apples I used Pacific Rose apples
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 3 tablespoons corn starch
  • 2 teaspoons apple pie spice
  • For the coffee crumble topping:
  • 2/3 cup flour
  • 1/3 cup brown sugar
  • 4 tablespoons 1/2 stick butter
  • 1/4 teaspoon finely ground coffee grounds optional

Instructions

To make the pie crust:

  • In a food processor pulsate the flour, sugar and salt for 2 seconds. Cut the cold butter into tablespoon size pieces and add to the food processor and pulsate for 2 seconds, then with the motor running on low slowly drizzle in the ice water. The dough should be in little pea size pieces and easily come together with your hands. If the dough is too sticky add in a few tablespoons of flour - alternatively if the dough is too crumbly add in a teaspoon of water at a time.
  • Carefully remove dough from the food processor and form into a disc. Wrap dough disc in plastic wrap and refrigerate for an hour or put in the freezer for half an hour. Remove dough from the refrigerator and roll out on a floured surface, place in a 9 inch pie pan and crimp edges.

For the filling:

  • Peel, slice and core the apples and slice into pieces and put in a bowl, then pour in the remaining filling ingredients (sugar, brown sugar, corn starch, apple pie spice and stir until combined.
  • Pour filling into the pie crust.
  • Preheat oven to 400 degrees.

For the crumble topping:

  • In a food processor combine flour, brown sugar, butter and coffee grounds and pulsate for 5 seconds, until combined but some bigger chunks of butter still remain.
  • Spoon crumble on top of apples.
  • Place pie on a baking sheet to catch any drippings and bake for 1 hour, then turn the heat off and let the pie sit in the oven for half an hour more (don't open the oven).