Embrace the comforting allure of Apple Crumb Pie, a delectable dessert that marries the sweet, spiced goodness of apples with a buttery crumb topping. Start by selecting a mix of apple varieties, such as Granny Smith and Fuji, to achieve a harmonious blend of sweetness and tartness.
Peel, core, and slice the apples, tossing them in a mixture of sugar, cinnamon, and a touch of lemon juice. Allow this concoction to sit, enabling the apples to absorb the delightful flavors.
Prepare a flaky pie crust, either homemade or store-bought, and line a pie dish. Arrange the seasoned apple slices in the crust, creating a luscious layer that promises a burst of flavor in every bite.
The crumb topping is the crowning glory of this pie—combine flour, brown sugar, butter, and a pinch of cinnamon to create a coarse, crumbly mixture. Sprinkle this over the apples, forming a golden and irresistible crust as the pie bakes.
As the Apple Crumb Pie fills your kitchen with the intoxicating aroma of baked apples and spices, the crumb topping transforms into a crunchy, sweet layer that beautifully complements the tender apples beneath.
Allow the pie to cool before slicing into it, revealing a symphony of textures and flavors. Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream, enhancing the experience with a touch of creaminess.
Perfect for autumn gatherings or as a comforting treat on a chilly day, Apple Crumb Pie captures the essence of homemade baking, offering a delightful symphony of flavors and textures in every bite.
Apple Crumb Pie Recipe | S2Recipes
Details Apple Crumb Pie Recipes
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 8
Yield: 1 9-inch pie
Ingredients For Apple Crumb Pie Recipes
6 cups thinly sliced apples
1 tablespoon lemon juice (Optional)
¾ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup raisins (Optional)
½ cup chopped walnuts (Optional)
1 (9 inch) pie shell
½ cup all-purpose flour
½ cup packed brown sugar
3 tablespoons butter
Instructions: Apple Crumb Pie Recipes
Step 1: Preheat the oven to 375 degrees F (190 degrees C).
Step 2: Place sliced apples in a large bowl; sprinkle with lemon juice. Mix white sugar, 2 tablespoons flour, cinnamon, and nutmeg together in a small bowl; sprinkle mixture over apples and toss until evenly coated. Stir in raisins and walnuts; transfer mixture into pie shell.
Step 3: Mix 1/2 cup flour and brown sugar together in a small bowl. Blend in butter with a fork until mixture is crumbly; sprinkle over apple filling. Cover top of pie loosely with aluminum foil.
Step 4: Bake in the preheated oven for 25 minutes. Remove foil and bake until top is golden brown and filling is bubbly, about 25 to 30 minutes more. Cool on a wire rack before serving.
crumble was runny, my pie was swimming in butter. When I saw the consistency of it before putting it on top, I knew it was too much butter, not crumbly/dry enough, but I decided to not question the recipe and go ahead. BIG MISTAKE! Thanks for ruining thanksgiving lol
I had the same experience as another rater, in that the topping was runny and not crumbly. It had a good flavor but the texture was not “crumbly”.
I made my own pie filling and followed the recipe for crust. Absolutely love it, so crunchy and an awesome shortcut traditional pie crust. I added chooped pecans as well.
I switched cranberries for the raisins, for no other reason than I forgot the raisins. Turned out fabulously.
Turned out great. I cut back on the sugar. My husband and I prefer our Apple pie a bit tart.
Easy and so good. My husband requested his favorite pie which is apple. Instead of buying a pre-made one I decided to try my hand. I have never made a apple pie and tried this recipe. He was impressed and so was i!
Notes: reduce white sugar to 1/2 cup. Made 2 pies using 9 apples. Froze one uncooked. I'll add notes after frozen one is cooked. For us, double topping is to much but it may need more.
Rock-solid recipe. Followed it closely, but also added crushed pecans and in the second one, a small box of raisins, too. Tossed in a shake of ground clove to the apple coating. I used Gala apples that were just a bit too soft for eating, IMO. Keebler shortbread crust.
This pie tasted great, however the crumb is soggy after the first day, so I probably won’t be making it again. I liked that the apples were sliced thinly so that they were cooked thru and softened, rather than just cutting the apple into 8ths. I did add an extra tablespoon of flour to make the sauce thicker. That was a good idea.
