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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 thick crunchy and sweet crumb topping are 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.
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.
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.
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Apple Pie with Crumb Topping Ingredients
- Pie Crust: Use my pie crust recipe or buy a refrigerated or frozen one from the grocery store. If using frozen, leave it frozen until ready to fill. For refrigerated, line the pie plate with the crust then chill until filling is ready.
- 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 butter 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.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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.
Dorothy’s Testing Notes & 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.
- 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).
- Let the pie cool before slicing.
Apple Crumble Pie Recipe
Video
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:
- ⅔ 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Crumb Apple Pie
- Be sure to slice all the apples the same size – regardless of shape, you want them to cook evenly and to do that they should all be the same.
- They’ll be done when they’re just starting to soften; they’ll still be solid color but a tiny bit opaque around the edges.
- Always put your cold pie crust on a cookie sheet for baking.
- Evenly place the apples in the pie before topping with sugar, cinnamon, and crumble.
See more of my ultimate pie recipes here!
This pie was a disappointment. The filling was mushy and the crust was not flakey. It looked beautiful though.
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.
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! 🙂
Oh yes, that looks delicious! Many thanks for sharing
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 😉
Sounds amazing! But I must stop reading your blog this time of day cuz now I want dessert again! Lol
Looks great. Crumb pies are my favorite, thanks for sharing
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