Apple Crumb Pie
This apple crumb pie, passed down from my Grandmother, is a timeless Pennsylvania Dutch dessert that's perfect for fall. With tender, spiced apples and an extra generous crumb topping, this pie is sure to become a family favorite. Pair it with a buttery, flaky homemade pie crust for the ultimate treat, or use a store-bought crust if you're short on time.
Equipment
- 1 Pie Dish
Ingredients
For the Crust:
- Homemade Pie Crust I recommend
Sally's Baking Addiction homemade crust recipe. - Store-Bought Option: If you’re in a pinch I love using Trader Joe’s Pie Crust—it’s a quick and delicious alternative!
For the Filling:
- 6-8 apples peeled, cored, and sliced (Stayman Winesap is best, but any baking apple will do)
- ½ cup sugar
- 1 teaspoon cinnamon
For the Crumbs:
- 1 1/4 cups flour
- ¾ cup sugar
- ½ cup butter cut into small pieces
Instructions
Prepare the Crust:
- If using Sally’s Homemade Pie Crust, prepare the crust according to the recipe instructions, then line your pie dish with the dough.
- If using a store-bought crust, follow the package instructions to prepare your crust.
Prepare the Filling:
- In a bowl, mix the sugar and cinnamon.
- Pour the sugar and cinnamon mixture over the sliced apples, stirring to coat evenly.
- Pour the apple mixture into the prepared pie crust.
Prepare the Crumbs:
- In a separate bowl, mix the flour and sugar.
- Add the butter to the flour and sugar mixture.
- Using a fork or pastry cutter, crush and mix the butter into the flour mixture until it forms a crumbly texture.
Assemble the Pie:
- Evenly distribute the crumb mixture over the apples.
Bake:
- Preheat your oven to 400°F (200°C).
- Bake the pie at 400°F for about 10 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking until the apples are tender and the crumb topping is golden brown, about 45 minutes.
Serve:
- Allow the pie to cool slightly before serving. Enjoy it warm with vanilla ice cream, or try it like my dad does—served in a bowl with cream or milk.
Notes
Make-Ahead Instructions:
- Prepare the Pie Ahead of Time: You can prepare the apple crumb pie up to the point of baking and store it in the refrigerator for up to 24 hours. Simply cover the assembled pie with plastic wrap or aluminum foil and keep it chilled until you're ready to bake. When you're ready to bake, follow the same instructions, but you may need to add an extra 5-10 minutes to the baking time to account for the cold pie.
- Assemble the Pie: Follow the recipe instructions to prepare the pie, but do not bake it.
- Wrap for Freezing: Wrap the entire pie tightly in a layer of plastic wrap, then in a layer of aluminum foil to prevent freezer burn.
- Freeze: Place the wrapped pie in the freezer. The unbaked pie can be frozen for up to 3 months.
- Bake from Frozen: When ready to bake, remove the pie from the freezer and unwrap it. Bake at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 50-60 minutes or until the pie is fully baked and the topping is golden brown.
- Cool the Pie: Allow the baked pie to cool completely at room temperature.
- Wrap for Freezing: Wrap the cooled pie tightly in plastic wrap and then aluminum foil.
- Freeze: Place the wrapped pie in the freezer. A baked pie can be frozen for up to 3 months.
- Reheat: When ready to serve, remove the pie from the freezer and let it thaw in the refrigerator overnight. To reheat, place the pie in a 350°F (175°C) oven for 15-20 minutes until warmed through.