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Apple Crumb Pie

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A classic apple pie with a crumb topping.


Units Scale

Apple Filling

  • 8 medium sized apples, peeled and sliced ~ Granny Smith are a common variety but any firm apple with do or a mixture
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 Tbsp flour
  • 1 Tbsp corn starch
  • 1 Tbsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp kosher salt

Crumb Topping

  • 7 Tbsp unsalted butter
  • 3/4 cups flour
  • 1/2 cup brown sugar
  • 1/4 walnuts
  • 1/4 tsp kosher salt




  1. Roll out your pie dough and place into a metal pie plate, crimp the edges and set in fridge until ready to use.
  2. Preheat oven to 425 degrees.
  3. Peel and slice your apples into thin slices and place in bowl. 
  4. Add your sugars, flour, corn starch, lemon juice and spices to the apples, set aside.
  5. In the bowl of a food processor place all your crumb ingredients together and pulse until fine crumbles form.
  6. Remove your pie crust from the fridge and fill with apple filling then top with crumb mixture.
  7. Place entire pie on a sheet pan lined with parchment or foil (spillage)
  8. Wrap the crust lightly with foil and place in upper rack of oven for 15 minutes at 425 degrees.
  9. After 15 minutes, drop temperature to 375 and continue to bake for 30 minutes. Drape a piece of foil over top of the pie if crumb begins to brown too much. 
  10. After 30 minutes, remove all foil from top and crust and move to the bottom of the oven and continue to bake for another 30 minutes.
  11. Remove pie from oven and allow to cool before slicing. Top with vanilla ice cream.


  • A metal pie plate really does help ensure to get that nice crispy crust.
  • A pie can't be over-baked, it can burn but can't over bake. The longer you bake it the crispier the crust and more the fruit solidifies to ensure no soggy bottom! 
  • Baking at the top and bottom of the oven ensures even baking.