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My absolute favorite thing: an Apple Crumb Pie recipe! This is a delicious apple pie with crumb topping. The tart apples with the sweet crumb topping is the perfect combination! This pie is the reason I started my blog! I’ve been making this pie for over 25 years and everyone loves it.

one slice of pie with crumble topping on a white plate next to a fork.


Why This Recipe Works

With the from scratch crust, apples that are the perfect texture, and buttery sweet crumble topping, this pie is sure to be a hit. I have been making this pie for over 25 years and every single person who tastes it loves it.

I first posted this pie in the early days of this blog. I’m not going to link it because, really, no one needs to see those horrible photos. Then I updated it back in 2012. I reshot it and reposted but I still didn’t know how to take pictures of food properly.

The first time I made this pie, I was in college. My mom was hosting Thanksgiving and I wanted to make my OWN pie recipe. I scoured her Better Homes & Gardens red-checked cookbook and found a crumb apple pie recipe that I then altered to make the perfect dutch apple pie.

Over the years I’ve fine tuned the crust, the apple pie filling and the crumble topping to get the BEST ever dutch apple pie recipe!

ingredients in crumb apple pie.

Important Ingredients

  • Pie Crust: Use my pie crust recipe or buy one from the grocery store
  • Apples: I prefer using Granny Smith Apples since they are tart and go perfectly with the sweet crumble. They also stand up to par-boiling and won’t fall apart.
  • Butter: Use unsalted butter for best results – but you can swap salted if needed. Just lower the added salt.
  • Granulated Sugar and Flour: These round out the crumble, and we also use sugar with the apples to sweeten them along with cinnamon.

Preparing Apples for Pie

This is where my recipe differs from most apple pie recipes and why it’s better: I cook my apples before adding them to the pie. I hate crunchy apples in pie. My secret to the perfect apple filling? I cook the apples before adding them to the crust.

I peel, core, and slice my apples (using my handy dandy apple peeler, get one, it saves your sanity) then quarter the apple rings and boil them for just a few minutes in a pot with a bit of water. Once they bake in the pie they’re the perfect texture and not crunchy.

How to make Apple Crumb Pie

  • Add the apples to a pot with a bit of water.
  • Cook until they’re just starting to change in opaqueness and get a bit soft, about 5 minutes.
  • Place your pie crust in a 9-inch pie plate and place on a cookie sheet.
  • Fill with apples. Top with cinnamon sugar and crumble. Bake until golden brown.
sliced pie with crumble topping in a clear pie plate.

Tip From Dorothy

Expert Tips

  • Use a pie shield for the early part of baking so that the outer crust doesn’t get over done.
  • Some ovens cook differently – if you notice the top getting too brown too fast, cover the entire pie loosely with foil.
  • To avoid a soggy bottom crust: bake the pie at a high temperature for 10-15 minutes, then lower the oven temperature.
  • I recommend baking in glass pie plates for best results – not porcelain. Unlike other baked goods, glass is better for pie, and you can see the bottom crust to tell if it’s done baking.
  • Let the pie cool before slicing.
one slice of pie with crumble topping and vanilla ice cream on top.

FAQ

How do you know when apple pie is done?

When the top is browned and the crust is golden, the pie is done. It usually takes a good amount of time in the oven. I recommend using a pie crust shield to make sure your pie crust doesn’t get too brown (if you’re using a refrigerated crust this is more important – those cook faster than my all butter crust).

What kind of apples are best for apple pie?

I highly recommend using Granny Smith Apples for this pie. The tart apples mixed with the sugary crumb topping are the perfect combination. Granny Smith apples are also a bit firmer and can withstand the cooking then baking process. Other apples (i.e. Gala, Fuji, Macintosh) are softer and will become mushy if you use them in this recipe.

How do I avoid a soggy bottom pie crust?

I always bake the pie at 425°F for about 10 minutes then lower the temperature to 350° – this helps cook the bottom crust.

How do you store apple pie? Does apple pie need to be refrigerated?

Yes – you should store leftovers in the refrigerator. They’ll last about 3 days.

Can you freeze apple pie with crumb topping?

Yes you can – wrap it well and freeze for up to 2 months, or freeze slices in plastic baggies.

one slice of pie with crumble topping on a white plate next to a fork.

Apple Crumble Pie Recipe

4.86 from 34 votes
This is my absolute FAVORITE pie recipe. It’s the reason I started this blog! A buttery crust filled with sweet apples and a crunchy sweet crumble on top. It’s the perfect WOW dessert, especially with ice cream!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 10 servings
Serving Size 1 slice

Ingredients
 

For the pie:

  • 1 All Butter Pie Crust  or you can use a refrigerated pie crust
  • 3 pounds Granny Smith apples (5-7 depending on size)
  • ¼ cup (50g) sugar
  • 1 teaspoon ground cinnamon

For the crumb:

  • cup (133g) sugar
  • 1 ½ cups (186g) flour
  • ¼ teaspoon salt
  • 12 tablespoons (170g) unsalted butter slightly softened

Instructions

  • Roll out your pie crust according to recipe or package directions and place in your 9″ pie plate. Refrigerate until ready to use.
  • Peel and core the apples, then slice into thin slices. I like using my apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque.
  • While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
  • Drain apples very well. Let them sit in the strainer for a few minutes to cool, then place them in pie crust. Sprinkle 1/4 cup sugar and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven. Cover outer edge of crust with thin strips of foil or a pie crust shield.
  • Bake at 425° for 10 minutes then lower the oven temperature to 350°F for 30-40 minutes. Remove pie crust shield during the last 15 minutes of baking to ensure that the crust browns.
  • Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream. Baked pie can be frozen up to a month.

Recipe Video

Recipe Notes

  • Use a pie shield for the early part of baking so that the outer crust doesn’t get over done.
  • Some ovens cook differently – if you notice the top getting too brown too fast, cover the entire pie loosely with foil.
  • To avoid a soggy bottom crust: bake the pie at a high temperature for 10-15 minutes, then lower the oven temperature.
  • I recommend baking in glass pie plates for best results – not porcelain. Unlike other baked goods, glass is better for pie, and you can see the bottom crust to tell if it’s done baking.
  • Let the pie cool before slicing.

Recipe Nutrition

Serving: 1slice | Calories: 493kcal | Carbohydrates: 70g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 163mg | Potassium: 196mg | Fiber: 4g | Sugar: 37g | Vitamin A: 600IU | Vitamin C: 6.3mg | Calcium: 23mg | Iron: 1.8mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

See more of my ultimate pie recipes here!

Favorite Fruit Pies

Last Updated on October 25, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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52 Comments

  1. I would like to make The Best Crumb Apple Pie in a 9×13 – would that work with this recipe?

  2. Love all your recipes , what a talented lady you are. The pictures have me drooling, the ingredients have my mouth watering. Thanks so much for posting them. Because of all the info you give about yourself, I feel I know you. Thanks again, Carol Anne

  3. I had pinned your previous post, then when that one disappeared, pinned this one. It is a delicious pie and is also the best pie crust EVER. (I’ve tried a lot of pie crust recipes and this has been my go-to for at least a few years). Thank you for sharing!

  4. Just had to drop by and say this is literally the BEST apple pie we’ve ever had. I made it for Christmas last year because apple is my father-in-law’s favorite, and it was loved by all (even me, and I don’t like apple pie much). This will be my go-to apple pie recipe, and I’ve even made it a couple of times since just because I was craving it–it’s that good.

  5. Hi! I hate crunchy apples too 😉 Do you think microwaving them for like 5 – 10 minutes would work as well? Love your blog as always!!!

    1. I think that would work too! Just watch them, if they get too done they’ll turn to mush. Let me know how it works!

  6. This pie was a disappointment.  The filling was mushy and the crust was not flakey.  It looked beautiful though.  

    1. I’m sorry you didn’t like it! The filling is not as crisp as a “regular” apple pie by design, as I said because I don’t like crunchy apples. It shouldn’t have been mushy, there is a chance that the apples were pre-cooked too long or not drained well. As for the crust, all butter crusts are more shortbread-like than crunchy/flaky. If you like it more flaky you can use your favorite crust recipe – I just prefer the all butter crust.

    2. This pie turned out to be one of the best I’ve ever had/made. I did not pre-boil the apples, but did slice them thin and added 15 minutes to the overall time. The crumb topping browned beautifully without drying out, and the apples were perfection. Just another route to take if you don’t want to pre-boil. 

      Side note: Everything I’ve ever made from this blog is terrific. Thank you! 🙂 

  7. What a fun idea to re-do old recipes! My blog is so new and my pictures are still lacking, but someday I hope to do the same 😉

  8. Sounds amazing! But I must stop reading your blog this time of day cuz now I want dessert again! Lol