The Ultimate Rhubarb Crumb Pie & Apple Crumb Pie with a Flaky Cream Cheese Crust
Welcome to a baker’s dream come true – a single guide featuring not one, but two sensational fruit crumb pie recipes, all built upon the foundation of an extraordinary, flaky cream cheese pie crust. Whether you crave the tart sweetness of seasonal rhubarb or the comforting classic flavor of baked apples, this recipe offers versatility, simplicity, and an undeniable deliciousness that will make these pies a staple in your kitchen. Get ready to bake two truly remarkable desserts, each crowned with a perfect, buttery streusel topping.
This recipe is a true gem, a testament to simple ingredients yielding extraordinary results. While I haven’t loaded the original instructions with extensive notes, my personal experience with the rhubarb crumb pie, which I’ve baked multiple times, confirms its status as a consistently outstanding recipe. The secret to its success lies in the balance of flavors and textures, from the tender, tangy fruit to the rich, flaky crust and the sweet, crunchy topping. Let’s delve into what makes these crumb pies so special and how you can achieve baking perfection.
Why This Cream Cheese Crust is a Game-Changer
Forget everything you thought you knew about difficult pie crusts. This cream cheese crust recipe is an absolute revelation, simplifying the process while elevating the flavor and texture to gourmet levels. Unlike traditional all-butter crusts that can be finicky, the addition of cream cheese makes the dough more pliable, easier to roll, and remarkably tender. The result is a crust that’s not only incredibly flaky but also boasts a subtle richness and tang that complements fruit fillings beautifully. It’s truly a game-changer for homemade pies, reducing stress in the kitchen and delivering consistently excellent results.
Tips for a Perfectly Flaky Pie Crust:
- Keep Ingredients Cold: This is the golden rule for flaky pie crusts. Cold butter and cream cheese create steam in the oven, which separates the dough into distinct, flaky layers.
- Don’t Overwork the Dough: Overmixing develops gluten, leading to a tough crust. Pulse just enough in the food processor until the mixture is crumbly, then use minimal handling to form a disk.
- The Importance of Chilling: Chilling the dough twice—once after mixing and again after shaping into the pie plate—is crucial. It relaxes the gluten, preventing shrinkage during baking, and keeps the fats cold, ensuring maximum flakiness.
- Use Quality Ingredients: A good quality all-purpose flour and unsalted butter will make a noticeable difference in the final taste and texture of your crust.
Seasonal Delights: Rhubarb and Apple Fillings
The beauty of a crumb pie lies in its versatility. This recipe provides two fantastic options: a vibrant rhubarb filling for spring and early summer, and a classic apple filling perfect for fall and winter. Both options promise a delightful contrast of sweet and tart, with a rich, fruity center.
Rhubarb Crumb Pie: A Tangy-Sweet Treat
Rhubarb, often called the “pie plant,” brings a unique tartness that makes for an incredibly refreshing pie. When combined with sugar and a hint of citrus, its flavor truly shines. This recipe calls for 2.5 pounds of fresh rhubarb, ensuring a generously filled pie bursting with flavor.
- Selecting Rhubarb: Look for firm, crisp stalks with a vibrant red color. Avoid limp or discolored stalks.
- Preparing Rhubarb: Wash and dry the stalks thoroughly, then trim the ends. Cut them into half-inch pieces – this size ensures they cook evenly and maintain some texture.
- The Role of Tapioca Flour (or Cornstarch): Rhubarb releases a lot of moisture when baked. Tapioca flour or cornstarch is essential for thickening the filling, preventing a watery pie. Tapioca flour is often preferred for fruit pies as it provides a clearer, glossier finish.
- Citrus Zest: The finely grated zest of an orange or lemon is a secret weapon in rhubarb pie. It brightens the flavor profile, adding an aromatic complexity that beautifully complements the tart rhubarb.
Apple Crumb Pie: A Comforting Classic
Apple pie is a timeless dessert, and this crumb version is no exception. The combination of granulated and light brown sugar, cinnamon, and a touch of lemon juice creates a filling that is perfectly spiced and balanced. Choosing the right apples is key to a successful apple pie.
- Best Apples for Pie: A mix of apple varieties often yields the best results. Good choices include Granny Smith (for tartness and firmness), Honeycrisp (for sweetness and crisp texture), Braeburn, and Rome Beauty. Avoid overly soft apples that will turn to mush.
- Peeling and Slicing: Peel and slice your apples uniformly, about 1/4 to 1/2 inch thick, to ensure even cooking.
- Melted Butter and Lemon Juice: Melted butter adds richness to the apple filling, while fresh lemon juice not only prevents browning but also enhances the apples’ natural tartness, balancing the sweetness from the sugars.
- Spice Blend: Cinnamon is a classic pairing with apples, adding warmth and depth to the pie. Feel free to experiment with a pinch of nutmeg or allspice for extra complexity.
The Irresistible Crumb Topping (Streusel)
No crumb pie is complete without a rich, buttery streusel topping. This recipe’s crumb topping is simple yet perfect, offering a delightful texture contrast to the soft fruit filling and flaky crust. It’s a combination of flour, sugars (brown and granulated), cinnamon, salt, cold butter, and a hint of vanilla extract.
- Achieving the Perfect Crumble: Just like the pie crust, cold butter is essential here. Pulse the dry ingredients with cold, cut-up butter in a food processor until you have a coarse, crumbly mixture. The vanilla extract adds a lovely depth of flavor.
- Even Distribution: Ensure the streusel is crumbled evenly over the filling to create a consistent golden-brown crust. Gently pressing it down helps it adhere.
- Optional Additions: For extra texture and flavor, consider adding finely chopped nuts (pecans or walnuts) or a tablespoon of rolled oats to your streusel mixture.
Recipe
Rhubarb Crumb Pie and Apple Crumb Pie
By Anna
Pin Recipe
Ingredients
Cream Cheese Crust:
- 1 cup all purpose flour (130 grams)
- 1 tablespoon sugar (12 grams)
- ¼ teaspoon salt
- 4 oz cold cream cheese, cut into pieces (114 grams)
- 4 oz unsalted butter, frozen (114 grams)
- 2-4 tablespoons of cream
Rhubarb Filling:
- 2 ½ pounds fresh rhubarb washed, dried, and cut into ½” pieces (about 6 cups or slightly more)
- ¾ cup sugar
- 3 tablespoons tapioca flour or cornstarch
- finely grated zest of an orange or lemon (optional, for brighter flavor)
Apple Filling:
- ½ cup granulated sugar
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 2 teaspoons all-purpose flour (as a thickener)
- 6-7 cups peeled, sliced apples (firm varieties like Granny Smith, Rome, Honeycrisp)
- 2 tablespoons melted unsalted butter
- 1-2 tablespoons fresh lemon juice
Crumb Topping:
- 1 ¼ cups all purpose flour
- 6 tablespoons packed golden brown sugar
- ¼ cup granulated sugar
- ¾ teaspoon ground cinnamon (optional, but highly recommended)
- ¼ teaspoon salt
- ½ cup unsalted butter, very cold and cut into cubes
- ¼ teaspoon vanilla extract
Instructions
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Prepare the Cream Cheese Crust: In the bowl of a food processor, combine the all-purpose flour, sugar, and salt. Pulse a few times to ensure they are well mixed.
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Add the cold cream cheese, cut into small pieces, to the food processor. Pulse several times until the mixture resembles coarse crumbs with some slightly larger, lumpy pieces of cream cheese. Next, add the frozen unsalted butter, also cut into small pieces. Pulse again until the mixture is coarse, with some pea-sized lumps of butter still visible. This is crucial for flakiness.
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Remove the top of the food processor and sprinkle in 2 tablespoons of cream. Pulse gently until just mixed. Test the dough by pinching a small amount between your fingers; if it holds together, it’s ready. If it still feels too dry and crumbly, add the third tablespoon of cream (or fourth, if needed, especially in very dry climates), pulsing briefly after each addition until the dough just comes together when pinched. Be careful not to overmix.
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Empty the crumbly dough mixture onto a clean, lightly floured surface. Gently gather and shape it into a flat disk. Avoid kneading. Wrap the disk tightly in plastic wrap and chill in the refrigerator for at least 2 hours (or up to 2 days) to allow the gluten to relax and the fats to firm up.
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After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 15 minutes to soften slightly, making it easier to roll. On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer the rolled dough to a standard 9-inch deep-dish pie plate. Trim and crimp the edges as desired. Return the dough-lined pie plate to the refrigerator to chill while you prepare the fillings and topping.
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Prepare the Crumb Topping: It’s best to prepare this right after making the crust so it can chill. In the food processor (no need to wash if you just made crust), combine the 1¼ cups all-purpose flour, packed golden brown sugar, granulated sugar, ground cinnamon (if using), and salt. Pulse briefly to combine.
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Add the very cold, cubed unsalted butter to the dry ingredients. Pulse until the mixture forms coarse crumbs, similar to streusel. Finally, sprinkle in the vanilla extract and pulse once or twice more to distribute. Transfer the crumb topping to a bowl, cover, and refrigerate until ready to use.
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Prepare Your Chosen Filling (Rhubarb OR Apple):
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For Rhubarb Filling: Place the cut rhubarb pieces in a large bowl. Add the ¾ cup sugar, tapioca flour (or cornstarch), and finely grated zest of an orange or lemon. Stir gently with a spatula to ensure all rhubarb pieces are evenly coated. Set aside.
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For Apple Filling: In a large bowl, whisk together the ½ cup granulated sugar, 3 tablespoons light brown sugar, ½ teaspoon ground cinnamon, 1 pinch of salt, and 2 teaspoons all-purpose flour. Add the peeled and sliced apples to the bowl. Pour the 2 tablespoons of melted butter over the apples, then toss everything together until the apples are thoroughly coated with the sugar and spice mixture. Finally, toss in the 1-2 tablespoons of fresh lemon juice. Set aside.
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Assemble and Bake the Pie: Preheat your oven to 400°F (200°C). Retrieve the chilled pie shell from the refrigerator. Transfer your chosen fruit filling (rhubarb or apple) into the prepared pie shell, spreading it evenly and creating a slight mound in the center.
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Evenly sprinkle and crumble the chilled streusel topping over the fruit filling, ensuring it completely covers the surface. Gently press the topping lightly to help it adhere to the filling.
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Place the pie on the center rack of your preheated oven. Position a rimmed baking sheet or foil-lined pan on the rack directly below the pie to catch any potential drips, preventing a mess in your oven.
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Bake the pie at 400°F (200°C) for 20 minutes. After 20 minutes, loosely tent the pie with aluminum foil to prevent the topping from browning too quickly. Reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the filling is bubbly and the crust is golden brown. You can check for doneness by inserting a thin knife into the filling; it should feel tender, and the fruit should be soft.
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Once baked, carefully remove the pie from the oven. Transfer it to a wire rack and allow it to cool completely before slicing and serving. This cooling period is crucial for the filling to set properly, ensuring clean slices.
Serving and Storage Tips
Allowing your pie to cool completely is paramount for the filling to properly set, making for neat, beautiful slices. While waiting might be the hardest part, it’s worth it! Serve your crumb pie slightly warm or at room temperature. It’s truly divine on its own, but a scoop of vanilla bean ice cream or a dollop of freshly whipped cream takes it to an even higher level of indulgence.
- Storage: Leftover pie can be stored at room temperature for up to 2 days, loosely covered. For longer storage, refrigerate the pie, covered, for up to 4-5 days.
- Freezing: Fully baked and cooled pies can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator and reheat gently in a low oven (300°F/150°C) until warm through.
- Freezing Unbaked Pies: You can also freeze unbaked pies. Assemble the pie as directed, but do not bake. Wrap securely and freeze for up to 1-2 months. When ready to bake, place the frozen pie directly into a preheated oven (no need to thaw), adding an extra 20-30 minutes to the baking time.
Conclusion
These Rhubarb Crumb Pie and Apple Crumb Pie recipes, featuring the incredible cream cheese crust, are more than just desserts; they are an invitation to savor the simple pleasures of homemade baking. With their perfectly balanced flavors, contrasting textures, and comforting aromas, they are sure to become family favorites. Whether you choose the tangy zing of rhubarb or the classic sweetness of apple, you’re in for a treat. So roll up your sleeves, gather your ingredients, and get ready to create some pie magic!
Don’t forget to leave a rating and comment below if you try this recipe – we love hearing about your baking adventures!
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