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Cinnamon Apple Crumb Pie Recipe
Cinnamon Apple Crumb Pie Recipe photo by Taste of Home

Cinnamon Apple Crumb Pie Recipe

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Here’s a dessert any busy hostess could love! Shared by Carolyn Ruch of New London, Wisconsin, it goes together in minutes, looks and tastes like you really fussed, and is easily doubled to feed any size gathering.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1 can (21 ounces) apple pie filling
  • 1 unbaked pastry shell (9 inches)
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter, divided
  • 1-1/2 to 2 cups crushed pecan shortbread cookies

Nutritional Facts

1 serving (1 piece) equals 339 calories, 18 g fat (8 g saturated fat), 23 mg cholesterol, 244 mg sodium, 42 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Pour pie filling into pastry shell. Sprinkle with cinnamon and dot with 1 tablespoon butter. Melt remaining butter. Place cookie crumbs in a small bowl; stir in butter until coarse crumbs form. Sprinkle over filling. Cover edges of pastry loosely with foil.
  2. Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack for at least 2 hours. Yield: 6-8 servings.
Originally published as Cinnamon Apple Crumb Pie in Simple & Delicious November/December 2006, p11

Nutritional Facts

1 serving (1 piece) equals 339 calories, 18 g fat (8 g saturated fat), 23 mg cholesterol, 244 mg sodium, 42 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Cinnamon Apple Crumb Pie

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 13, 2014

"Very easy and love the "sandie" topping. I used my homemade apple pie filling. Would probably be good on peach too."

MY REVIEW
Reviewed Jan. 7, 2014

"My family made this recipe together several months ago when we started baking something new every other weekend or so. It was easy to make and it tasted great. Crushing the pecan sandies was everyone's favorite part besides eating it. I would make it again, maybe around Thanksgiving."

MY REVIEW
Reviewed Dec. 30, 2013

"I made this because I realized Thanksgiving morning that I didn't calculate my pie crusts properly, and I was left with only one crust for my apple pie. I've never made apple pie without a top crust, but I must admit I think I like it better with the crumb topping! I used my own pie filling, because I don't care for the canned stuff, but other than that it was superb!"

MY REVIEW
Reviewed Feb. 16, 2013

"Put this one in your favorite recipes file, everybody! It is literally "easy as pie" but tastes like something much more expensive and time-consuming. The only change I would make is to keep the foil on the crust longer - mine was a little overbrowned. Oh, and I didn't chill it but served it at room temp with vanilla ice cream. It's recipes like this one which makes TOH's Simple and Delicious magazine worth getting."

MY REVIEW
Reviewed Jan. 22, 2013

"This one is a real keeper. My father-in-law

always asks for it. So simple and so delicious."

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