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Apple Crumble Pie Recipe
Apple Crumble Pie Recipe photo by Taste of Home

Apple Crumble Pie Recipe

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Vera Brouwer of Maurice, Iowa shares this lovely crumb-topped pie. "It's easy to make, and we like the chunky apple filling," says this grandmother of five.
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 6-8 servings


  • Pastry for single-crust pie (9 inches)
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 5 cups chopped peeled tart apples (about 5 medium)


  1. Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2-in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.
  2. For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to pastry-lined pie plate. Sprinkle with topping.
  3. Bake 10 minutes. Reduce oven setting to 375°. Bake 40-45 minutes or until the topping is browned and apples are tender. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Apple Crumble Pie in Taste of Home August/September 1995, p67

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Reviewed Apr. 10, 2015

"I used this recipe because of the rave reviews...but it is terrible. The crumb topping was wet, not crumbly, and it was like eating a mouthful of sugar...which wouldn't be so bad, except the pie was also super sweet. Never making this again."

Reviewed Feb. 26, 2015

"I prepared this recipe for the Crumbs Ingredient Challenge! I did adjust recipe by using 1/2 packed brown sugar and 1/2 granulated sugar in the filling and for crumb topping, I used: 1/2 packed brown sugar and 1/2 granulated sugar. I used 1/4 cup of margarine to conserve my butter supply and I used 1 tsp. ground cinnamon and 1/2 tsp. ground nutmeg to make a spicy crumb topping! I kept the amount of butter OR margarine at 1/4 cup so that way I'd have JUST the amount of crumbs needed! I did bake the pie as specified for 10 minutes @ 400o F., then at 375o F. for 45 minutes until topping was lightly browned. I used prepared pastry shells which I'd thawed 15 minutes at room temperature, then put in zip-lock plastic

gallon-sized food bags in my refrigerator to stay fresh until used! Thank you for this recipe!

Reviewed Nov. 28, 2014

"I made this pie for Thanksgiving and many came back for seconds. It was the first of my 5 desserts to be devoured. My uncle, who is a self described apple pie expert, said it was one of the best apple pies he has ever had. I used a deep-dish pie pan so I increased the ingredients by 50% and sliced, not diced, the apples. I also sliced the pie into small (16) servings since most people eat several different desserts on Thanksgiving and prefer smaller servings. The topping makes this pie extra special and impressive. Very minimal work yields a beautiful and delicious pie. So happy I found this recipe."

Reviewed Nov. 20, 2014

"Great recipe! I did not peel nor dice the apples; just sliced thinly. I baked it at 350 for 55 minutes, & it was cooked to perfection!"

Reviewed Sep. 20, 2014

"This is one of the best apple pies I have made! Absolutely delicious, easy, and everyone loved it."

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