Cinnamon Apple Crumb Pie
Total TimePrep: 15 min. Bake: 50 min. + cooling
- 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
- 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.
- 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.
Nutrition Facts1 piece: 339 calories, 18g fat (8g saturated fat), 23mg cholesterol, 244mg sodium, 42g carbohydrate (19g sugars, 1g fiber), 2g protein.
Jun 13, 2018
My favorite apple pie
May 14, 2015
Very tasty apple pie and very easy! This was one of the pies I made for Pie (Pi) Day, March 15, this year and everyone enjoyed it. I doubled the amount of cinnamon in the recipe, but that was the only change I made.
Jan 18, 2015
My Dad's favorite pie!
Aug 13, 2014
Very easy and love the "sandie" topping. I used my homemade apple pie filling. Would probably be good on peach too.
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.
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!
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.
Jan 22, 2013
This one is a real keeper. My father-in-lawalways asks for it. So simple and so delicious.
Jan 28, 2011
This is another quick and very tasty dessert that works well when we are on the road in our motorhome. But I serve it at home too!
Nov 25, 2010
So easy and everyone loves it! The pie tasteslike you worked on it all day but "they" don'thave to know.
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