Apple Crumble Pie Recipe
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 Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Cost: $10
For the crumb:
- ⅔ cup (133g) sugar
- 1 ½ cups (186g) flour
- ¼ teaspoon salt
- 12 tablespoons (170g) unsalted butter slightly softened
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.
- 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.
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
Scan this QR code with your phone's camera to view this recipe on your mobile device.