by Holly
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!
“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.
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!
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!
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 Ever!
Prep Time 25 minutes
Servings 8 servings
Course Dessert
Cuisine AmericanIngredients
- 1 frozen (or homemade) pie crust
Topping
- 1 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter
Filling
- 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
Instructions
Directions
- Preheat oven to 450 degrees F.
Topping:
- Combine all topping ingredients using a fork until completely mixed and crumbly.
Filling:
- 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
Nutrition Information
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