Apple Crumb Pie

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Apple Crumb Pie has lovely spiced apples with a buttery, crunchy crumb topping. This Apple Pie is much easier than a traditional double crust pie! The perfect dessert for Fall and the Holidays! Apple Crumb Pie is known by a couple other names, namely, Apple Crumble Pie and Dutch Apple Pie.

The best part of fall has to be all of the fall produce! And, of course, all of the tasty delights that you can make with them!

Once again, after almost a year, pumpkins and apples and fall squash are everywhere to be seen! The perfect excuse to crank up that oven to warm the house and get baking some delectable treats like this Apple Crumble Pie!

The best apples to use for apple crumb pie

Using the best, quality ingredients for your apple pie will ensure you produce, a slightly tart, slightly sweet flavored dessert for your family and friends! Here is a chart of apples grown in NY, with suggested uses from the apple growers association. Some of my favorite apples to use for apple pie are;

• Granny Smith– a vintage variety that is quite tart and holds up well to baking. It never gets mushy. Best paired with a sweeter apple, or add extra sugar.
• Honeycrisp– a relative new comer to the apple world, this apple was not patented until the 80’s. It is both tart and sweet. Perfect for baking, since it holds it’s shape. Great for eating.
• McIntosh– another vintage variety that is firm and holds up to baking. It is both tart and sweet.
• Cortland– is sweet, with just a hint of tartness.
• Northern Spy– is an old, tart variety that can be paired with a sweeter apple, such as Golden Delicious.
• Golden Delicious – a sweet vintage variety that is best paired with a tart apple, like Granny Smith.

Pro tips for making the best apple crumb pie

• Mix apples with lemon juice as you cut them up to reduce browning.
• Once apples are mixed with spices, allow them to rest for at least 10 minutes, so that they start to release juices. This will help with thickening.
• Mix the crumb topping thoroughly so there are no dry spots.
• Break crumb up with fingers while applying to the top of the pie.
• Use a store bought crust to make this even easier.
• Let pie thoroughly cool before cutting, so that it doesn’t fall apart.
• Cut the crumb topping carefully, it has a tendency to crumble.
• Store leftover pie, covered with foil on counter.

What you need

For crumb layer

• melted butter
• flour
• oats
• nuts
• brown sugar
• salt

For Dutch apple pie

• apples
• sugar
• cornstarch
• lemon juice
• apple pie spices

The best part of Dutch Apple Pie has to be the buttery, crunchy crumb layer. This version encorporates, flour, oats and nuts for extra flavor and crunch. I find that the fastest way to make the topping is to melt the butter. Then add it to the dry ingredients and mix thoroughly. Keep working it until there is no dry flour or oats, at all.

How to make it

1. Add all ingredients for crumb layer to large bowl. Mix thoroughly.
2. Peel apples and cut into pieces. I like fairly large pieces. Drizzle with lemon juice, as you are cutting them up, to deter browning. Add the rest of the filling ingredients and incorporate thoroughly. Allow to sit for at least 10 minutes, to allow juices to form.
3. Next roll out pie crust and place in pie plate. Fill crust with apples, heaping them up. When they cook, they will shrink up so you want it very mounded.
4. Break up crumb topping with your hands and sprinkle all over the apples. Be sure to cook on a parchment lined baking sheet that is bigger than the pie plate to avoid drips. Apple pies always drip!

Other delicious Pies

• Blackberry Pie
• Gluten Free Lemon Meringue Pie
• Rhubarb Pie
• Pumpkin Pie
• Gluten Free Chocolate Pie Crust

Can this pie be made gluten free?

Absolutely! Just buy, or make a gluten free pie crust (King Arthur Flour and Bob’s Red Mill, both, have gluten free pie crust mixes for sale, links below). and substitute gluten free flour for the crumb topping. Make sure that the oats that you have are certified gluten free, as well.

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Tools I use

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• pie plate
• pie server
• apple peeler
• King Arthur Gluten Free Pie Crust Mix
• Bob’s Red Mill Gluten Free Pie Crust Mix

That’s how easy it is to make Apple Crumb Pie. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

Apple Crumb Pie

Apple Crumb Pie has lovely spiced apples with a buttery, crunchy crumb topping. This Dutch Apple Pie is much easier than a traditional double crust pie!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 servings

Calories: 481kcal

Author: Beth Neels

Cost: $5

Ingredients

For Crumb Layer

• 1 cup all-purpose flour can sub gluten free flour1 cup all-purpose flour can sub gluten free flour
• 1/2 cup gluten free oats1/2 cup gluten free oats
• 1/4 cup nuts, chopped chopped1/4 cup nuts, chopped chopped
• 1/2 cup brown sugar1/2 cup brown sugar
• 1/4 tsp Salt1/4 tsp Salt
• 1/2 cup Butter 1 stick1/2 cup Butter 1 stick

For Filling

• 8 cups apples peeled and sliced (about 2.5 lbs.)8 cups apples peeled and sliced (about 2.5 lbs.)
• 1/2 cup Sugar1/2 cup Sugar
• 2-3 Tbsp lemon juice, fresh or bottled2-3 Tbsp lemon juice, fresh or bottled
• 3 Tbsp cornstarch3 Tbsp cornstarch
• 1 tsp ground cinnamon1 tsp ground cinnamon
• 1/4 tsp nutmeg1/4 tsp nutmeg
• 1/4 tsp ground allspice1/4 tsp ground allspice
• 1 pie crust single, use gluten free pie crust for gluten free1 pie crust single, use gluten free pie crust for gluten free

Instructions

For Crumb Layer

• Melt butter.
• Place all ingredients in medium bowl. Mix thoroughly, so there are no dry spots. Set aside.

For filling

• Measure dry ingredients.
• Preheat oven to 350°F.
• Peel and slice apples into bite sized pieces. Place in large bowl. Sprinkle with lemon juice and mix to reduce browning.
• Add dry ingredients to apples and mix well, so no dry spots. Allow to sit on counter for at least 10 minutes to allow juices to form.
• Meanwhile, roll out pie crust, or use premade crust. Place in 10" Pie plate and crimp edges.
• Pour apples into prepared crust, mounding high. Apples will reduce as they cook.
• Break up crumb topping with hands if needed. Distribute on the top of the apples evenly.
• Bake for 1- 1.5 hours, until crust is golden brown and apples are soft when poked with fork.
• Place pie on parchment lined baking sheet that is larger than pie tin to catch drips. Pie will spill over as it bakes.

pie pan 9″

pie server

apple peeler

Notes

*Notes*

Suggestions on apple varieties 

• Granny Smith– a vintage variety that is quite tart and holds up well to baking. It never gets mushy. Best paired with a sweeter apple, or add extra sugar.
• Honeycrisp– a relative new comer to the apple world, this apple was not patented until the 80’s. It is both tart and sweet. Perfect for baking, since it holds it’s shape. Great for eating.
• McIntosh– another vintage variety that is firm and holds up to baking. It is both tart and sweet.
• Cortland– is sweet, with just a hint of tartness.
• Northern Spy– is an old, tart variety that can be paired with a sweeter apple, such as Golden Delicious.
• Golden Delicious – a sweet vintage variety that is best paired with a tart apple, like Granny Smith.

Some apple varieties will require more lemon juice or less sugar, so notes in the “The Best Apples to Use for Apple Crumb Pie” section of post above.

Sprinkle lemon juice as you are cutting the apples up to reduce browning. 

Let apples sit for a minimum of 10 minutes before adding them to pie crust. This will help later to thicken the filling. 

This recipe is easily made gluten free by substituting the flour for gf flour and getting a gluten free pie crust. 

Gluten free Pie Crust Mix

Nutrition

Calories: 481kcal | Carbohydrates: 73g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 268mg | Potassium: 235mg | Fiber: 5g | Sugar: 39g | Vitamin A: 422IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg

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This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

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