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Apple Crumb Pie Recipe

Apple Crumb Pie Recipe

I often brown the topping for this special-occasion pie under the broiler to give it extra eye appeal. Watch it carefully, though, because you don't want to burn Thanksgiving dessert! It's a fitting finale for any festive meal.
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:6-8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 6 cups chopped peeled tart apples (about 6 medium)
  • 2 tablespoons butter, melted
  • 2 tablespoons sour cream
  • 4 teaspoons lemon juice
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter

Directions

  • 1. Line a 9-in. pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell.
  • 2. For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
  • 3. Bake at 375° for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts

1 piece: 380 calories, 17g fat (9g saturated fat), 30mg cholesterol, 189mg sodium, 57g carbohydrate (36g sugars, 2g fiber), 2g protein .

Reviews for Apple Crumb Pie

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MY REVIEW
RebekahLeonard
Reviewed Jan. 6, 2016

"This recipe is so good that my husband keeps asking for it and my neighbor asked for the recipe. The best pie recipe! It's not too sweet and not too watery inside. Only drawback- the crumbs dont come out big enough and I have done this recipe three times now."

MY REVIEW
mommysyla
Reviewed Nov. 27, 2014

"I love this recipe. It is always a hit with family and guests! I follow the recipe exactly."

MY REVIEW
daisydoodledoo
Reviewed Oct. 27, 2013

"Awesome pie, easy to make, everyone loved!"

MY REVIEW
LegalSec
Reviewed Oct. 9, 2012

"Very delicious. The sour cream makes it have a creamy taste. I might even add more next time. Simple to make but oh so good. I also added some apple pie spice."

MY REVIEW
abetz
Reviewed Jan. 13, 2012

"When I read the recipe I was a little skeptical about sour cream, but this is a really good pie. The whole family enjoyed it."

MY REVIEW
monababy
Reviewed Dec. 2, 2011

"My husband absolutely loved it!"

MY REVIEW
katlaydee3
Reviewed Jul. 9, 2010

"This pie tastes great but unfortunately it fell apart on me."

MY REVIEW
issalyn
Reviewed Jan. 2, 2010

"Fanatastic pie. Have made this many times."

MY REVIEW
jenluv37
Reviewed Dec. 6, 2009

"It could have been my error but this pie didn't come out great. The crumb topping was a bit dry and it looked strange. Next time I would add more butter to make it more moist. Also, the granny smith apples that I put in it weren't cooked enough. I would increase the cooking time in my oven."

MY REVIEW
Aveena
Reviewed Nov. 24, 2009

"This was the first pie I ever made. I used a Marie Calender's pie crust instead of hand making mine. I also added some extra flour to the filling to make the ingredients stick to the apples. For the topping I added some cinnamon to give that just a touch of flavor. MMMMMMM so good! I got the mark of approval from my husband and now I'll be waiting to see how the rest of my family likes it over Thanksgiving! Great recipe!"

MY REVIEW
RRohrer
Reviewed Oct. 26, 2009

"This is the best apple pie I've ever made! I love the texture of the apples in this pie and the other additions make this pie so delicious. A real winner!!!"

MY REVIEW
tinkaandme
Reviewed Aug. 19, 2009

"I used to think apple pie in a pastry crust was good; now this one exceeds that. My husband and I now consider this recipe our favorite apple pie. Thanks for sharing it."

MY REVIEW
jl_calkins
Reviewed Dec. 4, 2008

"First pie I ever made and it turned out great. Made it for Thanksgiving and everyone LOVED it! I think next time I might cut the nutmeg in half, it was pretty strong for me. Delicious though!!!"

MY REVIEW
jennischaaf
Reviewed Jan. 14, 2008

"Make it a day ahead so the flavors can meld. Yummy!"

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