The Best Apple Crumb Pie Ever!

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Apple Crumb Pie is a delicious and easy pie that everyone absolutely raves over.

A tender flaky crust filled with sweet juicy cinnamon kissed apples all topped of with a delicious crumb topping.

This is the perfect apple pie to serve after any meal!

Apple Crumb Pie is a delicious and easy pie that everyone absolutely raves over. A tender flaky crust filled with sweet juicy cinnamon kissed apples all topped of with a delicious crumb topping.

“The Best” is a pretty big statement and not one I take lightly… and “The Best” fits this Apple Crumb Pie perfectly!

I first served this apple pie Thanksgiving many years ago and it was a HUGE hit…  and a pie that has been requested over and over again but never lasts long!

If you’ve ever read my blog, you’ll know I’m a HUGE fan of apple desserts…  you’ll find everything from Apple Pie Tacos and Baked Apple Pie Roll Ups to Apple Pie Egg Rolls.

This apple crumble pie is in my top 2 for sure!  It’s always perfect!

What is the Best Apple for a Pie

The base of a perfect apple pie starts with choosing the right apples.

You’ll want an apple that is crisp and slightly tart but will hold it’s shape while baking.

When baking apple pie, I recommend using a Granny Smith apple as I’ve used in this apple crumb pie recipe.

While you certainly can use any apple, some apples have a more mealy texture or are less crisp meaning your pie could become mushy.

Ice cream, whipped cream or caramel sauce are the perfect toppers for this delicious apple crumb pie!

How Many Apples are Needed for a Pie

This will vary based on the recipe you’re using and the topping, this particular recipe uses a delicious crumb topping so the apples are really piled sky-high.

For this apple crumb pie, you’ll need 8 medium Granny Smith apples which will be approximately 6-7 cups of apples.

How Many Cups is a Sliced Apple?

Generally you can expect 3 medium apples (approximately 1 pound) to create about 2 1/2 cups of sliced apples.

Be sure to cut your apples fairly thinly and in this apple crumble pie recipe, you’ll want to stack them nice and high because they will shrink down a bit as they bake!

Always be sure to peel your apples for pie as the skin can become tough and chewy once baked.

I use an apple peeler/corer/slicer to make this job extra quick.

They’re not that expensive and they will literally save you hours!

This apple crumb pie features a tender pastry crust, mounds of fresh juicy apples and a delicious crumble topping.

One of the most delicious parts of this Apple Crumb Pie is the topping!  The crumble is easy to make and this pie has lots of crumble topping!

If you notice the topping starts to brown too early, place a small square of foil over the middle.

I use a nice deep dish pie plate and always set the pie plate on a parchment lined baking pan to bake.

The pan not only makes it easier to get in and out of the oven but it catches any drips or spills should your pie bubble over!

Apple Crumb Pie is a 5 star recipe with a tender pastry crust, mounds of fresh juicy apples and a delicious crumble topping.

Once the pie has cooled we store it at room temperature uncovered for up to 24 hours.

If you bake this apple crumb pie ahead of time, you can warm it in the oven again before serving.

We leave it at 325 degrees for about 20 minutes (heated from room temperature).

We serve this with a big scoop of vanilla ice cream or whipped topping and caramel sauce!

The BEST Apple Crumb Pie! This is truly the best apple pie recipe you'll ever make! Loaded with fresh tart apples and topped with a sweet brown sugar crumble, this is one recipe that will be requested over and over!
4.78 from 49 votes
Review Recipe

The Best Apple Crumb Pie Ever!

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Holly N.
Course Dessert
Cuisine American
“The Best” fits this Apple Crumb Pie perfectly, sweet juicy apples with a light apple crumble topping!


  • 1 frozen (or homemade) pie crust
  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter
  • 8 Granny Smith apples
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon lemon rind (optional)
  • 1/3 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

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  • Preheat oven to 450 degrees F.
  • Combine all topping ingredients using a fork until completely mixed and crumbly.
  • Peel, core, and slice apples into thin slices (approximately 1/8 inch). Toss apple slices with sugar, lemon juice, cinnamon, nutmeg and flour.
  • Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).
  • Bake at 450 for 15 minutes, reduce heat to 350 degrees and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).
  • Serve warm or room temperature.

Recipe Notes

Be sure to keep an eye on your crumble topping. If it starts to brown too early, place a small piece of foil on top to keep it from burning.

Nutrition Information

Calories: 495, Carbohydrates: 84g, Protein: 3g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 30mg, Sodium: 194mg, Potassium: 250mg, Fiber: 5g, Sugar: 53g, Vitamin A: 455IU, Vitamin C: 8.9mg, Calcium: 37mg, Iron: 1.7mg
Keyword apple crumb pie

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The BEST Apple Crumb Pie! This is truly the best apple pie recipe you'll ever make! Loaded with fresh tart apples and topped with a sweet brown sugar crumble, this is one recipe that will be requested over and over!#spendwithpennies #applepie #applecrumb #easyrecipe #dessert #apples #pie

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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    1. Hi Sylvia, I would definitely trust your gut. You do want to pour the excess liquid over the apples as indicated in step two but if it feels like you have an excessive amount of liquid you may want to drain a bit off.

  1. I messed it up, I accidentally kept it at 400 degrees for 50 minutes and it became a CARAMEL Apple Pie :'( My bad, still good.

  2. Great pie! I play with the spices a little bit cause I like a bit extra spice in mine, and I use five different apples. Gives it a great taste! Also, for the crumble I find if you shred cold butter in it it turns out AMAZING!!5 stars

  3. Hi, Holly- Just made your apple crumb pie – I followed your directions and put the pie in a 450 oven. I know you warned about watching the topping, but I figured I was safe for the 15 minutes. Nope. When I checked after 15 minutes, the crumb topping was burned. I would suggest that either the starting temp should be 425, or put the foil topping on from the get – go.

    Haven’t tasted it yet – my husband is busy picking off the burned pieces. I’m sure it will be delicious otherwise.

  4. Hi, I split this recipe up between 2 pies since it was a lot of apples. I have 2 deep dish pies and the crumb topping still seems very floury and doesn’t have that crumby brown texture. Any recommendation??

    1. I am not sure Shari, we have never had that problem with this recipe. But if you followed the topping recipe is should turn out fine. Happy Thanksgiving!

  5. The crumb topping just melted. Did everything right, but it did not work. So bummed since I am serving this for Thanksgiving2 stars

    1. Oh no, I am so sorry to hear that Deborah. I have never had that happened when making this pie, so I am not sure what went wrong either. Did you use butter (or margarine) in the topping?

    1. You can make this in a regular pie crust but you may have a bit too many apples. If you have extra, they can go in another small dish and be baked alongside the pie.

    1. I am making this pie 2 days before Thanksgiving. Should I refrigerate after baking or how should I store it until I am ready to eat it? Thank you!

      1. Hi LaShay, if making two days ahead it is probably best to store it lightly covered in the fridge, once fully cooled. You will want to bring it out ahead of time and let it get to room temperature before serving.

        1. The best recipe hands down. I followed instructions exactly and had no issues (and I’m a novice cook). Everyone in the family loves it and it’s so simple to make. Delicious — a classic!5 stars

    1. You probably needed to add more flour. Also, did you melt the butter corneas it room temp? If the butter is too liquidy that could be the issue.

  6. Hi! I am going to make this for Thanksgiving the day prior. Should I keep it refrigerated overnight? Sorry I never know how to store baked goods it seems! Looking forward to it, the reviews are great!

    1. Hi Kristen, once the pie has cooled we store it at room temperature uncovered for up to 24 hours. Then just reheat it in the oven prior to serving.

  7. This is, by FAR the BEST apple crumb pie. I only had 4 large Honey Crisp apples. I peeled, cored, sliced thin, and chopped a bit. AMAZING.

  8. Hello. Making this pie in a couple days. Going to use a frozen pie crust. Do I defrost it first and pre bake before filling? Thank you. Can’t wait to make it!

      1. Hey, I am going to make it this weekend. I bought a 10 oz frozen pie crust. Wondering if that is sufficient , or is there a special deep dish frozen crust i should use?
        Thanks so much. Cant wait to try it!

  9. I am very confused regarding the step with the butter….I actually melted it…Is that wrong? Please explain the butter part of the recipe. thanks so much5 stars

      1. It came out amazing…didn’t last one day…I need to make it again asap…should i melt the butter again or just let it soften and work it in?5 stars

  10. All together, I would definitely recommend. There are just a couple things that would have made this easier for me.

    1) I wasn’t sure if the butter was supposed to be melted or just softened.
    2)The cook times were different. One spot said 45 min, but another spot said, “Bake at 450 for 15 minutes, reduce heat to 350 degrees and bake an additional 45-55 minutes” which is 60-70 min.
    3) I found myself scrolling up and down a lot, to figure out my next step. It might be better to have all the helpful hints at the bottom, and al the instructions, in order, at the top.

    Great recipe!! I love a crumble crust on my pies and cobblers, so this was perfect for me!

    Thanks again!4 stars

  11. First time making a crumble apple pie and it’s delicious! Super easy and so flavorful. Will definitely make this pie again! And thank you for the tip about piling it high as it sinks down after it bakes. Knowing that allowed me to use more apples and gave me a nice full pie!5 stars

  12. I tried this recipe withGala apples and it turned out very well. I did find the nutmeg to be a tad much. Next time, I’ll only use 1/2 as much. Also, I doubled the filling recipe to make two pies, but found that the topping recipe for a single pie was actually enough for two pies. All in all this is a really good recipe. I’ll definitely be using it again. And, my wife and kids enjoyed the pies, too. Yes, I’m a 55 year old man with three daughters and three grandkids, and I’m a pretty good cook. Just ask my wife…5 stars

  13. Delish!!!!I was looking for the best tasting apple crumb topping and I found it!
    My husband does not like apple pie, but the house smelled so good while it was baking…he tried it and said “this is actually really good” lol…thank you!!5 stars

  14. Sorry, so disappointed, top crust was hard and apples tasted sour, definitely needed more sweetner. So very disappointed.1 star

    1. I’m very sorry to hear that you didn’t enjoy this pie Gerald. It’s one of our favorites, as well as many readers as you can see by the ratings and comments. Thank you for trying the pie.

  15. Made this today. It was delicious. Instead of 8 apples, I used 6 and it was plenty. Was not watery, the apples were not too soft nor too hard. Temp stated was too much, I did have to cover with foil.

    Can you please tell me if the nutrition information is per slice or whole pie? Also if per slice, rough size of the slice please. Thank you.5 stars

  16. I made this yesterday. It is probably the best apple pie I have ever had. My kids and I loved it. I will save and use this recipe again. I was out of brown sugar so I used coconut sugar for the crumble. It tasted great.5 stars

  17. I have to ask … where could I get one of those apple coring/slicers? Best I’ve ever seen and with arthritis apples are no longer an easy task. Great recipe by the way too!5 stars

    1. sometimes apples are juicer than at other times … after tossing apples with ingredients let it set for half hour for juices to leach out then only pour as much of the syrup as needed over the apple slices

  18. Great recipe, enjoyed it as part of our Thanksgiving dessert.  My husband is an apple pie traditionalist and he even admitted the crumb topping was delicious.  

  19. I have made this pie so many times now. I’m not a huge fan of apple pies but this apple crumble with vanilla ice cream is delicious. For holidays, I am specifically asked if this will be included for dessert. Thank you so much for the recipe, it is one of my favorites!5 stars

  20. It was very easy to make, but it’s too sweet. I’m a person who loves sweet desert and food so I was surprised I found it too sweet. I’d suggest cutting back on the loads of sugar in this recipe. For the crust, it browns too early so after the first 15 mins at 450, I covered it with foil. The crust is still a little too stiff for my liking, but tastes great. I dislike using foil in baking however.3 stars

  21. This was my first time ever making any type of pie, so I was a little nervous that I was going to mess it up. I did not have any Granny Smith apples so I used Ida Reds instead. I love how easy and simple this recipe was to follow. I added the foil like you suggested and the pie came out perfectly! I could not believe how amazing it tasted.  I had to go back for seconds. This was by far the best apple pie I have ever had! 5 stars

  22. I’ve made this pie a few times and it is delicious but topping always ends up hard. I did put tin foil on top for the last 15 min or so. Any tips?

    1. I haven’t had a problem with it being too hard. You could try adding it part way when it’s baking instead of at the beginning. Let us know how it goes.

  23. A very warm hallo all the way from Greyton, South Africa.I made this lovely pie yesterday,my son’s class went on an school outing to an apple farm nearby and he brought a backpack full of grannysmiths home.Very pleased to say that this is one of the best recipes EVER!Came out perfect.x

  24. Just put the pie in the oven.  I may of made a boo-boo because the directions didn’t say what the butter consistency should be for the topping.  I melted the butter, so my topping was a little dough-like.  I guess, we’ll see how it turns out!

  25. Delicious!!  I did paint the crust with eggwash to seal against a soggy bottom.  In addition to directions I deleted 1 Tbs flour and Added 1 Tbs corn starch mixed in with the apples.  Had to bake for 70 minutes to ensure 3 lbs of Granny Smith’s softened.  5 stars

  26. Such an easy recipe I was inspired and made two. My teenage daughter and her grandad even helped out! She peeled/cored with the peeler/corer my husband had bought years ago and grandpa took the peels and cores to his turtles! Nothing wasted!!  Thanks!!5 stars

  27. This is an apple crisp pie! The topping reminds me of a recipe I used to use for apple crisp. It’s a fun idea to combine both desserts! The crisp topping is much tastier than pie crust, so it’s no wonder it you get a better pie.

  28. Ive made this pie 3 times now! I love it and so does my hubby. Make sure you use softened butter yall – and no matter how high the pie is piled, it will bake down just right. Thank you!5 stars

  29. Delicious and easy recipe, I like that the crust is not overly sweet like other Dutch apple pies, will definitely make it again!5 stars

  30. loved this recipe! the topping was so good it reminds me of the apple crumble in Dominos that we really liked! thank you for the recipe!5 stars

  31. I made this recipe twice over the holidays (with homemade crust) and it was absolutely to-die for. Best apple pie I’ve had. And many many compliments. Thanks for the great recipe!! 5 stars

  32. My husband is very picky about his pies but he loved this one! I’ve made it 3 times in the last 2 months! Never a leftover piece! Followed your recipe to the tee and it was awesome! Thanks!5 stars

  33. Made this tonight with honey crisp apples, other than that, I followed the recipe exactly. It turned out amazing. Even my husband and daughter, who don’t like apple pie, inhaled it and raved in between bites. The crumble topping was crunchy and delicious. I will definitely be making this one again.

  34. Made this tonight with honey crisp apples, other than that, I followed the recipe exactly. It turned out amazing. Even my husband and daughter, who don’t like apple pie, inhaled it and raved in between bites. The crumble typing was crunchy and delicious. I will definitely be making this one again.5 stars

  35. I found this recipe on Pinterest and decided to try it for Thanksgiving to accompany the Pumpkin Pie that my daughter insists we have.  I have to say, this pie rocked my dessert menu.  It was full of apples, flavorful (I always double the cinnamon) and the crumb topping (my favorite part) was amazing!!  Def a keeper!5 stars

  36. Made this with gala apples and tasted great! Def making again but will half the topping recipe. Wicked sweet but delish. Thanks for sharing this!5 stars

  37. This was the Best! I made this for Thanksgiving and my daughter loved it! It is fabulous will definitely be my go to for Apple pie. I made no changes. Thanks for a great recipe.

  38. I made this pie last night but it was late so i left it on the counter to cool. I did cover it but does it have to be refrigerated? 5 stars

  39. I made this pie and my Crumble came out really hard! Not sure if it’s supposed to be this way. It’s not burned. It browned beautifully. The entire pie looks absolutely amazing but the Crumble is just very hard. Nevertheless everyone seems to like it. Thanks !

  40. This is my first Thanksgiving I was delegated “desserts” & I am held to high expectation when it comes to bringing dishes! 
    My daughter requested an apple pie out of nowhere and I’ve always bought my son his very own apple crumble pie every November (it’s a thing).
    I found your recipe & knew it had to be the one! This is my very first “from scratch” pie and so far so good- my stepdaughter helped me prep it and we had so much fun. (And by fun, I mean nibbling on the filling prior to baking:-)
    Just have 10 minutes to wait, and I’m sure my children are going to think I turned into supermom overnight. 
    Thank you so much for this awesome recipe!5 stars

  41. Hi Holly I just made this pie tonight for Thanksgiving. My house smells fantastic! Do you store in the fridge until it is ready to serve or do you just keep it lightly covered at room temperature? I’m excited to showcase it tomorrow, I hope it will rival even my grandmother’s famous pies.

  42. I just put the pie in the oven and I’m going to use it for thanksgiving tomorrow. Do I put it in the fridge and cover it and do I need to let it cool before putting in the fridge? The pie smells amazing and the extras left in the bowls tasted amazing also!! Can’t wait to eat it.

  43. Love this pie! I made it last year for Thanksgiving and making it again for tomorrow per my families request! I just realized though that I forgot to buy lemon juice and wondered if it’s possible to do without it and still have the same great taste? Really trying to avoid going to the store on Thanksgiving Day. 5 stars

  44. I have made this recipe twice now, turned out perfect both times! I used the crust from the link, and it is now the only pie crust recipe I use!!5 stars

  45. I’ve never left a review but this pie was so absolutely fantastic I had to say something.  I followed recipe exactly and it was perfect! Thanks for sharing this lil “slice” of heaven:))5 stars

  46. Made it and I love it. Could have cooked it a little longer. The mountain created, didn’t go down much, but tasted great. I’ll get the pie together first then crumble next time. Thanksgiving maybe…..

  47. Made this fantastic pie yesterday for company. Everyone loved it. Taste like apple crisp. Will definitely make again as I have apples in my freezer harvested from my generous neighbors yard.5 stars

  48. I LOVED IT!!! I did use pumpkin pie spice instead of just cinnamon in the topping. I also divided it in to 2- 9 inch regular pans. ( I didn’t have deep dish shells. I splurged on organic pie crusts. What a difference. I am going to try your friends all butter pie crust recipe next time. No trouble baking. I put it in  the center of the oven. The crust was crisp on the bottom and top was perfect golden. IT WAS AWESOME! !!5 stars

  49. I just put this pie in the oven. It was a very easy to follow recipe and I am anxious to taste soon! The filling intimidated me a bit so I reserved some of it and made a small cobbler to go beside the pie. Also the topping had plenty to also top the “cobbler”. I will let you know how they both turn out. I did go ahead and cover mine with foil after the first 15 minutes because the top was already quite brown. 

  50. This recipe is divine!!! The best I have ever made. I made small pies in my cupcake tins and they were a huge hit!!!

    1. I bake it the day before and refrigerate overnight. I take it out in the morning and either serve at room temperature or slightly heat.

  51. My crumble top looked like a cake mix with a little butter… oh welll, in the oven and we will see how it turns out.

  52. Man this was GOOD!!!

    I am a pie maker and I did a few minor alterations, but I LOVED IT!!

    I used a little more lemon juice, no rind, a bit more flour in the filling
    and less cinnamon (cause hubby doesn’t like too much), and just a small pinch of nutmeg.


  53. I’m making this for my husband tomorrow. One major thing I don’t see here is whether the pie crust is baked before placing the filling and topping or not. I’ll be using a frozen crust. Please tell me what I need to do.

  54. This has to be the best apple pie I’ve made in a while… It was super easy and Delish… My son, daughter husband and myself all enjoyed it so much!!! Thank you!!

  55. Made this tonight and we and our guest loved it! This will be my go-to apple pie recipe from here on out. It was so sweet and soft, yet had some crunch to it. Served warm with ice cream of course! Recipe calls for 8 GS apples, I only had room for 6. Turned out perfect :) Thank you Holly!!!

  56. Made this pie two nights ago and there is only a small slice left! Best Apple Pie ever!!! I made it with only 6 Granny Smith apples (bc I was tired of peeling and slicing) and it turned out wonderful! Thank you so much for this recipe!! I will be making again for guests! And, I love all of your recipes!! Making your coconut cream pie next!!

  57. This pie was great! I haven’t made one in years and this came out beautifully. My husband even bragged about how goodie was on FB:D This recipe is a keeper:)

  58. What size apples did you use? I have made apple pies before and the most I have used is 6 apples. I just bought a bag of granny smith apples at the store and they are on the small size so I am not sure how many of them I should use?

  59. Hi! This looks amazing! I was wondering if I could use MacIntosh apples instead. I have a HUGE bag so I’d use what I have here. Thank you !

  60. I am afraid of how this pie is going to turn out. I ended up getting 2-9″ deep dish pies out of this. They were both heaped up quite high. Did I use too much caution when filling the shells? They are in the oven now so I am hoping that they turn out nicely. I will say that my husband loved the topping and the few bits of apple left in the bowl!

  61. Was planning to make this this morning-just realized that I don’t have real butter, just margarine- will that work for the topping?

  62. Hi! Looking to make this for thanksgiving. When you mentioned you made it the day before, did you just assemble it or also bake it and then re heat it the next day?

    1. I bake it the day before and refrigerate overnight. I take it out in the morning and either serve at room temperature or slightly heat.

  63. I baked it for the 45 minutes suggested and the crumble burned. It’s a bummer because the pie would’ve been great otherwise. Also I would half the recipe if you don’t have a deep dish pie crust.

  64. I hope this turns out! It was pretty high! I felt like I was making a sandcastle putting the crumble on, lol! We sampled the apples and crumble, so far so good.

  65. So I attempted this pie because it looked so delicious and mine turned out hideous. It tastes good, but all of the crumble topping melted down in the oven making it a non crumble pie. I don’t understand how you go yours so perfect. Did you not mix the crumble super well? Cuz mine was kind of doughy when I was done mixing it… any suggestions?

  66. Made this pie last nite, it was fantastic. We ate half of it as soon as it cooled. Will definitely make this again.I did add chopped walnuts to the topping and I cooked the whole thing on 400 for just under an hour. No burning topping, just browned and pie was completely cooked.

  67. I don’t normally leave comments but the pie is really good! reduced the sugar level because i don’t really like sweet things and thats the only alteration i made. great recipe! thank you :)

  68. Trying this recipe for the first time and my pie is quite piled up. I had to leave some of the filling out and I couldn’t use all the topping. Am I being too careful or should I use the rest of the topping? Right now my pie looks like a hill.

  69. My pie didn’t really sink at all! I have a very hot oven so I baked it at 425 for the first 15 minutes but then I baked it at 350 for 55 minutes and it’s just as high as it was when I put it in the oven. I made sure to keep the apple slices very thin, too. Not sure what happened. I hope it tastes good. We’ll see!

    1. Ok I’m happy to report that it significantly went down and looks normal! And tastes absolutely delicious!!!! I made it exactly how the recipe called for & am thrilled with the turn out! Thank you for this fantastic recipe!

  70. I made this tonight with my children and the topping was more the consistency of cookie dough! (it didn’t exactly crumble) It hasn’t finished baking so I’m unsure how it turned out, bit is this be a use of something I should have done, and didn’t??

    1. The top is a little bit like a cookie dough (but slightly more crumbly) so it sounds like it was right. I hope you enjoyed it once it finished baking!

  71. Holly, i made this recently and the first 15 minutes @ 450° started burning the crumble.
    What i do wrong?
    I had to cover it with foil to keep it from burning the remainder of the time!!!

    1. Which rack in the oven did you have it on? It could also be that your oven runs a little bit hotter than mine. Hopefully the foil fixed the problem and your pie was still delicious.

  72. I want to fix this today, but I’m not sure how I’m suppose to use the butter. Is it suppose to be cold, room temp., or melted?

  73. I tried out this recipe last night! It came out great! Not to be that person that says “I made this and changed a bunch of things” (those comments make me giggle), but I did make some changes because of what I had on hand. I didn’t have any nutmeg, so I used a pinch of cloves and a dash of ginger. I also added some chopped pecans to the crust (because I am a pecan fiend). The consistency of the pie was great and the recipe was simple. I will surely follow (a probably bastardized version of) this recipe again!