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Apple Crumble Pie

The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa
  • Total Time
    Prep: 25 min. Bake: 50 min.
  • Makes
    10 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)


  • 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.
  • 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.
  • Bake 10 minutes. Reduce oven setting to 375°. Bake 40-45 minutes or until 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.
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.
Test Kitchen Tips
  • We'll show you how to make pie and tart baking, well, easy as pie!
  • Nutrition Facts
    1 slice: 353 calories, 19g fat (12g saturated fat), 49mg cholesterol, 197mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 3g protein.


    Click stars to rate
    Average Rating:
    • dig1
      Jan 11, 2018

      Very nice

    • sdswd
      Jan 8, 2018


    • lvarner
      Jan 3, 2018

      This is a very good recipe! I enjoyed making and eating this pie. The only things I changed were to add some cinnamon and chopped nuts to the topping, as I prefer a spicier pie with the texture contrast that the added ingredients provide.

    • CookingUSA
      Dec 19, 2015

      This pie was really good. At first I thought the nutmeg was a bit much as I was making it, and I was skeptical of using regular white sugar (instead of brown sugar) for the topping--but it turned out superb.

    • misscoffeepot
      Nov 26, 2015

      not sure why some folks had a problem with the topping , it worked great for me. I used a food processor for a short cut to make the crumbs, and you have to be sure to bake long enough, I think it was closer to 60 min for me. If you do not bake long enough the topping will not crisp up. My son-in-law informed me he is not that crazy for pie, but when I made this for Thanksgiving-he had two pieces. The topping was crisp and sugary. The filling not too sweet. I could have added one more Tbl flour as my apples were juicy- but I would give this pie and excellent rating.

    • jj635dec
      Nov 3, 2015

      Did not like the topping! I prefer brown sugar topping mixture..

    • alisonf610
      Oct 18, 2015


    • swiss-angel
      Sep 29, 2015

      Even though I have my own crumble recipe, I thought I would give this a try as I prefer no oats in my topping. I find the topping ratios flawed - knew it wasn't right as I was measuring out the topping ingredients. 1/2 cup sugar, 1/2 cup flour and 1/2 cup butter does not yield a CRUMBLY mix. Rather what I got was a very wet & sticky buttery dough/paste. Have to agree with dory1126 here. Definitely won't make again.

    • debpenns
      Jul 31, 2015

      No comment left

    • deb9962
      Jul 30, 2015

      this was an awesome pie recipe! It was easy and yummy!