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Apple Crumb Pie

 Apple Crumb Pie
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.
6-8 ServingsPrep: 15 min. Bake: 45 min.


  • 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
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter


  • 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.
  • For topping, in a large bowl, combine flour and sugar; cut in butter
  • until mixture resembles coarse crumbs. Sprinkle over filling.
  • 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 equals 380 calories,

2 of 2

Apple Crumb Pie (continued)

Nutritional Facts: 17 g fat (9 g saturated fat), 30 mg cholesterol, 189 mg sodium, 57 g carbohydrate, 2 g fiber, 2 g protein.