by HollyApple 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, Apple Crumble, 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 its 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
Ingredients
- 1 frozen (or homemade) pie crust
Topping
- 1 cup flour
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ cup butter
Filling
- 8 Granny Smith apples
- ½ tablespoon lemon juice
- ½ teaspoon lemon rind (optional)
- ⅓ cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Follow Spend with Pennies on Pinterest
Instructions
Directions
- Preheat oven to 450°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°F for 15 minutes, reduce heat to 350°F 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
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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My daughter found this recipe and we made it today. It was wonderful! Made exactly as written except we added loose aluminum foil in the oven because it browned a lot on top during the first 15 minutes. So good!
Just made this pie and it’s so yummy! Thanks for the recipe.
You’re welcome Kelly!
this crumb was probably the worst dessert ive ever eaten. The filling became mushy, and it tasted like sweet applesauce.
Sorry to hear that this didn’t work for you Brooke.
I always cut sugar in all my recipes. I used 1/3 cup instead of 1/2 cup of sugar. It was delicious. Also, my apples were not mushy. I used Granny Smith apples. Yes, the topping was not as crumbly as the bakery bought one my son gave me, but that one was too sweet for my taste.
Pie was excellent! The whole family loved it. Crispy topping and not too sweet. The only adjustment I will make is to use 1/2 cup flour in topping mixture because I had quite a bit left over even after I piled it high.
Is the butter supposed to be melted before mixing with the topping?
No you’ll want to mix it in with a fork
I too followed this recipe perfectly and wound up with mushy topping. I cut the mixture as much as I could with a knife and wound up adding about 1/2 cup more flour. Sweetness was still there. Baked st 350 for 65 minutes covering loosely the last 15 minutes. Now on my counter cooling for the family to enjoy for dessert tomorrow!
Made this and loved it!!
I am an experienced baker and I followed the recipe carefully. But this was such a disappointment. The crumb topping wouldn’t hold its crumb in the oven, it just melted into an unattractive, hard crust. Too much butter in the recipe maybe? I took the pie out 15 minutes earlier than the recipe stated and the apples were still overcooked and mushy. The flavors were good but the topping texture, ingredient quantities, and baking time – all a mess. I don’t know how this recipe has so many good reviews. It’s a no for me, sadly.
Made this for Thanksgiving…my first pie ever and it was FANTASTIC!!!
So glad you loved it Lori! Happy Thanksgiving!
This pie tastes amazing but unfortunately my crumble turned more into a flat almost paste like substance, probably my error but very weird even though I followed the recipe to a T. And yes I used room temperature butter:( I just don’t like when my dishes don’t come out pretty
Happy that you enjoyed the taste of this delicious pie Alexis! Did you fluff and spoon the flour when measuring? That comes to mind as a possible reason why the crumble may not have been as crumbly.
Make the filling first. For the topping: The butter should be cold and added last to the dry ingredients. A good tip is 1/2 flour to oats. And make sure you have enough apples. Remember the apples are going to reduce but the topping won’t.
Oh my Goodness!! So I made Holly’s “The Best Apple Crumb Pie Ever!” for my son, now I am NOT a fan of apples much less apple pie. I swear after making this pie to the T, I followed the instructions faithfully and found that I really enjoyed eating THIS pie. I went back for seconds and it was ALL gone not 30 mins out of the oven. Yes, we didn’t wait for it to cool. lol Needless to say I’ll be making this pie for Thanksgiving.
I’m so glad your family loved this as much as mine does! Happy Thanksgiving!!
I am guessing you can making the filling with gluten free flour?
I haven’t used GF flour so I can’t say for sure. Let us know how it goes!
Delicious! Definitely the go to Apple pie recipe from now on! I cut the apples on my mandolin using a 2.5 blade. Perfect!