There’s only one way to punctuate the perfect meal — and that’s with Melissa Murphy’s perfect apple pie. We ran this recipe last year and offer it again as a tribute to its lasting greatness.
Apple Pie with Buttery Cinnamon Crumble
Serves one Murphy family
For the filling:
Zest of 1/2 lemon, finely grated
Juice of one lemon
1 cup sugar
1-1/2 tablespoons all-purpose flour
1/8 teaspoon kosher salt
For the Crumble Topping:
3/4 cup light brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
Center a rack in the bottom-third of your oven. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or aluminum foil (to catch drips), and set aside.
In a large bowl, combine the apples with lemon zest and juice. Sprinkle the sugar, flour and salt over the apples and combine well. Pour the apples into a nine- or 10-inch unbaked pie shell, and spread evenly.
In a medium bowl, combine the flour, brown sugar, cinnamon and salt with your fingers, rubbing the mixture between your hands so that there are no lumps. Add the melted butter and mix with your fingers until combined. Crumble the topping over the apples.
Place the pie on the lined cookie sheet and place in the preheated oven. Bake for 55–60 minutes or until the juices are bubbling thick and a toothpick inserted into the apples offers little resistance. Serve warm with vanilla ice cream.
