Apple Crumb Pie

by Sabrina Snyder

Last Update:

18 Comments

5 from 6 votes
12 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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Apple Crumb Pie is a classic homemade dessert with warm flavors and a crisp, buttery topping that’s perfect for every occasion. Try it today!

Pies and Pastries are a quick way to treat a sweet tooth. In case you eat the whole thing in one sitting, try my Caramel Apple Pie or Bourbon Pecan Pie next!

apple pie slice
apple pie in tin
apple pie cut open

Sabrina’s Apple Crumb Pie Recipe

Apple crumb pie is not only delicious, but it also has the easiest pie crust you’ll ever make. The filling is rich and thick, and making a crumble pie crust easily infuses the dessert with texture and taste. This is a great dessert to follow up a holiday dinner or to make whenever you get a craving for something sweet.

Recipe Card

Dinner, then Dessert

Apple Crumb Pie Recipe

Apple Crumb Pie is a classic homemade dessert with warm flavors and a crisp, buttery topping that's perfect for every occasion. Try it today!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
apple pie slice
PrintRate

Ingredients
 

Pie Crust:

  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , frozen and diced
  • 1/4 cup ice water

Apple Filling:

  • 6 cups thinly sliced apples
  • 1 lemon , juiced
  • 3/4 cup  sugar
  • 1/3 cup  flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Crumb Topping:

  • 1 cup  flour
  • 1 cup packed brown sugar
  • 1/3 cup unsalted butter , frozen and diced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

Pie Crust:

  • Add the flour, salt, and butter to a food processor and pulse, adding the water in a thin stream through the chute one tablespoon at a time until the dough begins to form tiny crumbles (don't let it become a ball).
  • Empty it into a sheet of plastic wrap and press it quickly into a ball (you don't want the heat of your hands to melt the butter) and refrigerate for 
    Roll out the pie crust 1/4" thick on a floured surface and add to a deep dish 9" pie plate then refrigerate.

    Pie Filling:

    • Preheat oven to 375 degrees.
    • In a large bowl mix the apples, lemon juice, sugar, flour, cinnamon and nutmeg.
    • Add the apples to the pie crust.
    • In a medium bowl add the 1 cup flour and 1 cup brown sugar together and stir.

    Crumb Topping:

    • Using a fork or a pastry cutter, cut in butter until mixture is crumbly then pour it over the apples.
    • Bake in preheated oven for 25 minutes covered very loosely with foil.
    • Remove foil and bake an additional 25 to 30 minutes, until the top is crisp and golgen brown.

Nutrition

Calories: 417kcal | Carbohydrates: 72g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 57mg | Potassium: 141mg | Fiber: 3g | Sugar: 39g | Vitamin A: 429IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg

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Note from Sabrina

SAY CHEESE! In the United States, parts of New England and the Midwest enjoy eating their apple pie and apple pie-like desserts with cheese. The cheese is either served on top or melted inside the filling. The most commonly used cheese is cheddar, but there’s a ton of different varieties that are mixed in with the pie filling.

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About this Recipe

This Apple Crumb Pie features a flaky pie crust filled with tender sliced apples tossed with cinnamon, sugar, and warm spices, then topped with a buttery crumb mixture that bakes to golden perfection. The sweet, spiced filling pairs beautifully with the crisp, crunchy topping, creating a comforting dessert that’s perfect for holidays, family gatherings, or any time you’re craving a slice of homemade pie. Serve it warm on its own or with a scoop of vanilla ice cream for a classic finishing touch.

Pairing Suggestions

  • Homemade Vanilla Ice Cream: Serve up apple crumb pie with a side of homemade ice cream and your guests may end up licking their plates clean.
  • Easy Whipped Cream: Whipped cream is much easier to make than you may think and adding a spoonful to the top of your pie is a great way to dress it up.
  • Holiday Apple Cider: If you’re making this for the holidays serve it up with some Apple Cider and the house will smell AMAZING.

How to Store

  • Serve: This is okay to leave at room temperature for up to 2 days. If it’s sliced, cover it with plastic wrap to keep it from going stale.
  • Store: Pie is good in the fridge for up to 3 days.
  • Freeze: If you let the pie cool completely and store it in an airtight container, it can last up to 4 months in the fridge. After that point, it won’t thaw out very well, and you’d do better to just make another one.

More Apple Treats to Try

apple pie pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hello, does the pre made pie crust need to be cooked/ blind baked beforehand? Also, is the packed brown sugar light or dark? So exited to make this!

    Reply

    1. No need to cook the pie crust beforehand for this pie and I used light brown sugar for this recipe. I hope you enjoy it!

      Reply

  2. Hi Sabrina, Carolyn Garcia here, This recipes looks so delicious, I just had to pin it and print it, Thank you! Keep them coming, Carolyn.

    Reply

  3. This pie sounds super yummy, but 12 servings out of a 9″ pie is IMPOSSIBLE, ….at least in MY world! I’m sure the Nutritional Info would be scary, if it were shown for 8 servings, which would be the usual amount of servings Oh well, we won’t be eating it every day, right? But seriously, it sounds sinfully delicious.

    Reply

    1. We tend to keep the portions of sweets relatively small in our house, but you’re right- if it’s not everyday, you might as well indulge!

      Reply