Get the Recipe:
Apple Crumb Pie
Apple Crumb Pie combines tender apples and a buttery cinnamon crumb topping for an unforgettable dessert!
Ingredients
For the crust and topping:
- Pastry for a 9-inch pie*
- 3/4 cup (90 g) all-purpose flour
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- pinch salt
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
- 1 cup (99 g) old-fashioned rolled oats
For the filling:
- 4 medium apples, cut into 1/4-inch slices (peeled or unpeeled)
- 1/2 cup (100 g) firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 2 tablespoons (28 g) unsalted butter
Recommended Products
Instructions
To prepare the crust and make the topping:
- Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie plate in the refrigerator while you make the filling.
- Combine the flour, brown sugar, salt, and cinnamon in a large bowl.
- Add the butter, and mix using a pastry blender, a fork, or your fingers until thoroughly combined and the mixture forms crumbs. Mix in the oats.
- Refrigerate the topping while you make the filling.
To make the filling:
- Preheat oven to 375°F (190°C).
- Combine the apples, brown sugar, cornstarch, salt, and spices.
- Melt the butter in a large skillet over medium heat. Add the apple mixture, and cook, stirring frequently, until the sugar melts and becomes bubbly. Continue cooking about 5 minutes, or until thickened.
- Transfer the apples to the chilled pie crust. Sprinkle the crumb topping over the apples.
- Place the pie plate on a lined, rimmed baking sheet to catch any potential spills. Bake 45 to 50 minutes, or until the crust and topping are golden brown, and the filling is bubbly.
Notes
- *Feel free to substitute your favorite pie crust recipe or use a store-bought crust if you prefer.
- Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 5 days.
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