Apple Crumb Pie

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Apple Crumb Pie has lovely spiced apples with a buttery, crunchy crumb topping. This Dutch Apple Pie is much easier than a traditional double crust pie!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 481kcal

Author Beth Neels

Cost $5

Equipment

Ingredients

For Crumb Layer

1 cup all-purpose flour can sub gluten free flour
1/2 cup gluten free oats
1/4 cup nuts, chopped chopped
1/2 cup brown sugar
1/4 tsp Salt
1/2 cup Butter 1 stick

For Filling

8 cups apples peeled and sliced (about 2.5 lbs.)
1/2 cup Sugar
2-3 Tbsp lemon juice, fresh or bottled
3 Tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground allspice
1 pie crust single, use gluten free pie crust for gluten free

US Customary - Metric

Instructions

For Crumb Layer

Melt butter.
Place all ingredients in medium bowl. Mix thoroughly, so there are no dry spots. Set aside.

For filling

Measure dry ingredients.
Preheat oven to 350°F.
Peel and slice apples into bite sized pieces. Place in large bowl. Sprinkle with lemon juice and mix to reduce browning.
Add dry ingredients to apples and mix well, so no dry spots. Allow to sit on counter for at least 10 minutes to allow juices to form.
Meanwhile, roll out pie crust, or use premade crust. Place in 10" Pie plate and crimp edges.
Pour apples into prepared crust, mounding high. Apples will reduce as they cook.
Break up crumb topping with hands if needed. Distribute on the top of the apples evenly.
Bake for 1- 1.5 hours, until crust is golden brown and apples are soft when poked with fork.
Place pie on parchment lined baking sheet that is larger than pie tin to catch drips. Pie will spill over as it bakes.

Video

Notes

*Notes*

Suggestions on apple varieties

Granny Smith– a vintage variety that is quite tart and holds up well to baking. It never gets mushy. Best paired with a sweeter apple, or add extra sugar.
Honeycrisp– a relative new comer to the apple world, this apple was not patented until the 80’s. It is both tart and sweet. Perfect for baking, since it holds it’s shape. Great for eating.
McIntosh– another vintage variety that is firm and holds up to baking. It is both tart and sweet.
Cortland– is sweet, with just a hint of tartness.
Northern Spy– is an old, tart variety that can be paired with a sweeter apple, such as Golden Delicious.
Golden Delicious – a sweet vintage variety that is best paired with a tart apple, like Granny Smith.

Some apple varieties will require more lemon juice or less sugar, so notes in the "The Best Apples to Use for Apple Crumb Pie" section of post above.

Sprinkle lemon juice as you are cutting the apples up to reduce browning.

Let apples sit for a minimum of 10 minutes before adding them to pie crust. This will help later to thicken the filling.

This recipe is easily made gluten free by substituting the flour for gf flour and getting a gluten free pie crust.

Gluten free Pie Crust Mix

Nutrition