apple pie with crumb topping recipe

Written ByJenny Smyth Posted on
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The Best apple pie with crumb topping recipe

I’m so excited to share with you my family’s favorite apple pie with crumb topping recipe. This classic dessert is a staple in our household, and I’m sure it will become one in yours too.

The combination of tender apples, flaky crust, and crunchy crumb topping is a match made in heaven. It’s the perfect treat for any occasion, whether it’s a family gathering, a holiday dinner, or just a cozy night in with the kids.

My kids love helping me make this pie from scratch, and they can’t get enough of that sweet, crumbly topping. I’ve been making this recipe for years, and it’s always a hit.

In fact, I’ve lost count of how many times I’ve made it for my family and friends over the years. It’s a timeless classic that never goes out of style.

And the best part? It’s surprisingly easy to make!

With just a few simple ingredients and some basic kitchen equipment, you can have this delicious pie fresh from the oven in no time. So go ahead and give it a try – your taste buds will thank you.

Apple Pie with Crumb Topping

Apple Pie with Crumb Topping

4.6 from 605 votes

A classic apple pie featuring a buttery, flaky crust and a generous crumb topping. The filling is spiced with cinnamon and nutmeg for a warm, comforting flavor.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Apple Filling

6 cups peeled and sliced apples (about 6 medium apples, such as Granny Smith)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice

For the Crumb Topping

1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold unsalted butter, cubed
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Prepare the pie crust.
2In a large bowl, whisk together the flour and salt.
3Add the cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together.
5Add an additional tablespoon of water if needed.
6Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7Preheat your oven to 375°F (190°C).
8On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
9Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
10Trim the overhang to about 1/2 inch, then fold the edges under and crimp them with a fork or your fingers.
11Place the crust in the refrigerator while you prepare the filling.
12Make the apple filling.
13In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
14Toss everything together until the apples are evenly coated.
15Let the mixture sit for about 5 minutes to allow the juices to release.
16Prepare the crumb topping.
17In a medium bowl, whisk together the flour, brown sugar, and cinnamon.
18Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture forms coarse, pea-sized crumbs.
Set aside.
19Assemble the pie.
20Remove the pie crust from the refrigerator.
21Pour the apple filling into the crust, spreading it evenly.
22Sprinkle the crumb topping generously over the apples, covering them completely.
23Place the pie on a baking sheet to catch any drips.
24Bake the pie for 45 to 50 minutes, or until the crumb topping is golden brown and the filling is bubbly.
25If the topping browns too quickly, loosely cover the pie with aluminum foil during the last 15 minutes of baking.
26The apples should be tender when pierced with a fork.
27Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

🔧Equipment

9-inch pie dish
Mixing bowls
Pastry cutter or fork
Rolling pin
Measuring cups and spoons
Knife
Cutting board
Fork

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 50mg🧂Sodium: 220mg🌾Total Carbs: 65g🥦Dietary Fiber: 4g🍬Sugars: 38g🥩Protein: 4g

📝Notes

For best results, use a mix of tart and sweet apples. Granny Smith and Honeycrisp work well together. Let the pie cool completely before slicing to ensure clean slices.

Watch Video Of How Apple Pie with Crumb Topping Works

This apple pie with crumb topping recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a delicious dessert to brighten up your week.

And with its easy-to-make ingredients and straightforward instructions, even novice bakers will be able to whip up a stunning dessert that’s sure to impress.

Plus, its perfect combination of tender apples, flaky crust, and crunchy topping makes it an absolute winner in my book – and I’m sure yours too!

❓ Frequently Asked Questions About Apple Pie with Crumb Topping

Q: What type of apples should I use for this recipe?

For this recipe, you’ll want to use a mix of sweet and tart apples such as Granny Smith and Gala or Fuji.

Q: Can I make this pie ahead of time?

Yes, you can make the pie dough and filling up to a day in advance – just store them separately in the refrigerator until ready to assemble.

Q: How do I prevent the crust from becoming too brown during baking?

To prevent the crust from becoming too brown during baking, you can try using a pie shield or tenting the pie with foil for part of the baking time.

Q: Can I substitute other types of sugar for the granulated sugar called for in this recipe?

You can substitute other types of sugar such as brown sugar or honey for the granulated sugar called for in this recipe – just keep in mind that the flavor will be slightly different.

Q: What’s the best way to store leftover apple pie?

You can store leftover apple pie at room temperature for up to two days or refrigerate it for up to five days – just be sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh.

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