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Apple Jack Crumb Pie

 Apple Jack Crumb Pie
I serve this apple pie at my monthly bridge club meetings and it always gets thumbs up. You don't need to serve it with a slice of cheese, since there is cheese in the streusel.—Mary June Donovan, Clinton, Massachusetts
8 ServingsPrep: 1 hour + soaking Bake: 50 min.


  • 1/3 cup golden raisins
  • 3 tablespoons brandy
  • Pastry for single-crust pie (9 inches)
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon white pepper
  • 5 cups sliced peeled tart apples
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 6 tablespoons cold butter, cubed
  • 3/4 cup grated aged jack cheese
  • 1/4 cup blanched almonds
  • Vanilla ice cream


  • In a small bowl, combine raisins and brandy; cover and let stand at
  • room temperature overnight.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In
  • a large bowl, combine the brown sugar, flour, cinnamon, nutmeg and
  • pepper. Add the apples, lemon juice and raisin mixture; toss to

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Apple Jack Crumb Pie (continued)

Directions (continued)

  • coat. Transfer to pastry.
  • Combine flour and sugar in a food processor. Add butter; cover and
  • pulse until coarse crumbs form. Add cheese and almonds; pulse just
  • until combined. Sprinkle over filling.
  • Bake at 375° for 50-60 minutes or until apples are tender and
  • topping is golden brown. Cover edges with foil during the last 30
  • minutes to prevent overbrowning if necessary. Serve warm with ice
  • cream. Yield: 8 servings.
Editor’s Note: You may substitute 3/4 cup shredded Parmesan cheese for the aged Jack cheese.
Nutritional Facts: 1 piece (calculated without ice cream) equals 456 calories, 20 g fat (10 g saturated fat), 34 mg cholesterol, 283 mg sodium, 62 g carbohydrate, 2 g fiber, 6 g protein.