Caramelized Honey Apple Crumble Pie

Caramelized Honey Apple Crumble Pie

'Tis the season of pie. Specifically, apple pie. Even more specifically, an apple pie that will please both pie and crumble lovers alike. With its rich, buttery crust, tender apples, and hearty oat topping, it's bound to be the star of your holiday dessert table.

Makes 10 servings



  • 1 Vital Farms egg yolk
  • 1 teaspoon apple cider vinegar
  • 2-4 tablespoons ice water
  • 1 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup Vital Farms Unsalted Butter cold and cut into ½-inch cubes


  • ¾ cup honey
  • 2 pounds about 5-6 firm apples, such as granny smith or honey crisp or a mix, peeled and thinly sliced
  • ½ teaspoon ground cinnamon
  • 3 tablespoons cornstarch
  • pinch of salt


  • 1 cup all-purpose flour
  • ½ cup old fashioned rolled oats
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • ½ cup Vital Farms Unsalted Butter cold and cut into ½-inch cubes


  • Start by making the dough. Mix the egg yolk, vinegar, and 2 tablespoons of the ice water in a small bowl and set aside.
  • In a large bowl, whisk the flour and salt together then add in the butter and toss to coat in the flour. Pinch the butter into the flour with your hands, making flat shards of butter.
  • Add the egg yolk mixture into the flour mixture and toss to incorporate. Add the remaining two tablespoons of ice water as needed just to bring the dough together
  • Press the dough into a flat disc about an inch thick, wrap in plastic wrap, and refrigerate at least two hours.
  • In a saucepan, cook the honey over medium-low heat, swirling the pan until it starts to gently bubble. Continue cooking until color is a deep amber and smells toasty, around 3-5 minutes. Remove from heat and let cool completely.
  • In a large bowl, combine the apples, honey, cinnamon, cornstarch, and salt.
  • Make the crumble mixture by mixing together the flour, oats, brown sugar and salt in a medium bowl. Add the butter and gently squeeze it into the flour mixture with your hands to create clumps until the butter is completely incorporated into the flour mixture. Set aside.
  • On a generously floured surface, roll the dough out to about a ¼-inch thick round 12-inches in diameter. Transfer to a 9-inch pie plate. Fold under the excess dough hanging over the sides and crimp the edges.
  • Pour the apple mixture into the pie pan and spread in an even layer.
  • Sprinkle the crumble topping over the apples in an even layer. Place pie in the freezer for 30 minutes to chill.
  • Meanwhile, preheat the oven to 425°F. Line a rimmed baking sheet with foil and place pie in the center and bake for 20 minutes then turn temperature down to 400°F and bake for another 30-35 minutes, until the juice are bubbling and the crust and topping are deep golden brown. Allow to cool before slicing.
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