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Creamy Apple Crumb Pie Recipe

Creamy Apple Crumb Pie Recipe

“I revised this classic apple pie recipe from a church cookbook,” writes Linda Pawelski of Milwaukee, Wisconsin. “I knew it was a keeper when my mother-in-law asked for a copy.”
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD:8 servings


  • Pastry for single-crust pie (9 inches)
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 6 cups diced peeled tart apples (about 6 medium)
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter


  • 1. Line a 9-in. deep-dish pie plate with pastry; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into pastry shell.
  • 2. For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
  • 3. Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts

1 piece: 299 calories, 11g fat (6g saturated fat), 22mg cholesterol, 126mg sodium, 49g carbohydrate (28g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 fruit.

Reviews for Creamy Apple Crumb Pie

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Angel182009 User ID: 6228642 256763
Reviewed Nov. 14, 2016

"Great recipe! I wanted to try a new recipe different from original. This was a great


pattibourey User ID: 3847259 206694
Reviewed Nov. 24, 2013

"Very tasty pie. We had it after Thanksgiving dinner. Yum!"

elsnana User ID: 4259260 93208
Reviewed Oct. 10, 2010

"I have made this pie several times & am about to make it again for our Thanksgiving dinner. We prefer pies without a top crust so we can savour the filling & this pie is excellent for that! I usually use macintosh apples when I can get them fresh & tart, because they break down perfectly when cooked. Cortland hold their shape too well for my liking & take much longer to cook, as do granny smith"

m_odonnell User ID: 1749042 93207
Reviewed Feb. 24, 2009

"My pie actually came out nice and moist. I don't like my pies to be really googy."

littlelady88207 User ID: 432885 56898
Reviewed Oct. 12, 2008

"I found this pie to be dry. Too many apples for amount of sour cream. I used granny smith apples. I also used 3 tsp. of butter to make the crumbs 2 tsp. not enough for amount of dry ingredents.All in all not a bad pie especially because its not too sweet.Tse"

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