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Apple Crumb Pie 1

Apple Crumb Pie

This beloved dessert combines the comforting warmth of tender, spiced apples with a buttery, crunchy topping that's significantly easier to prepare than a traditional top crust. Dating back to Pennsylvania Dutch country in the early 1800s, this classic apple pie with crumb topping has stood the test of time for good reason – it delivers maximum flavor with minimum effort.
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Course: Dessert
Cuisine: American
Keyword: Apple Pie, Crumb Pie, Apple Dessert, Thanksgiving, Fall Dessert
Prep Time: 30 minutes
Cook Time: 55 minutes
Cooling Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 8 slices
Calories: 385kcal

Equipment

  • 9-inch Pie Dish
  • Mixing bowls
  • Pastry Cutter
  • Baking Sheet
  • Wire Cooling Rack

Ingredients

For the Pie Crust

  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 1 tbsp all-purpose flour for dusting

For the Apple Filling

  • 6-7 Granny Smith apples approximately 2.5 pounds, peeled, cored, and sliced
  • 3/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract

For the Crumb Topping

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter cold, cubed
  • 1/2 tsp ground cinnamon
  • 1/4 cup old-fashioned rolled oats optional, for extra texture
  • 1/4 cup chopped walnuts or pecans optional, for nutty depth

Instructions

  • Preheat your oven to 375°F (190°C). If using a homemade pie crust, roll it out to fit a 9-inch pie dish. Press the crust into the dish, crimping the edges decoratively. Dust the bottom with 1 tablespoon of flour.
  • In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and allspice. Sprinkle with lemon juice and vanilla extract, then toss until all apple slices are evenly coated. Let the mixture sit for 10 minutes.
  • In a medium bowl, combine flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter, two forks, or your fingertips to work the mixture until it resembles coarse crumbs with pea-sized butter pieces. If using, fold in the oats and chopped nuts.
  • Pour the apple filling into the prepared pie crust, mounding slightly in the center. Sprinkle the crumb topping evenly over the apples, covering the entire surface. Place the pie on a baking sheet to catch any potential bubble-overs.
  • Bake in the preheated oven for 50-55 minutes, or until the crumb topping is golden brown and the apple filling is bubbling around the edges. If the edges of the crust begin to brown too quickly, shield them with aluminum foil or a pie crust shield.
  • Remove the pie from the oven and place it on a wire cooling rack. Allow it to cool completely for at least 2 hours before slicing.

Notes

For the best texture, avoid over-mixing the crumb topping—the varying sizes of crumbs create a more interesting topping.
If your kitchen is warm, refrigerate the prepared crumb mixture for 10 minutes before topping your pie. This prevents the butter from melting too quickly during assembly.
For even baking, rotate your pie 180 degrees halfway through the baking time.
For the most photogenic slice, warm your knife under hot water, dry it quickly, then cut.

Nutrition

Calories: 385kcal | Carbohydrates: 58g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 125mg | Fiber: 3g | Sugar: 32g
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