Apple Crumb Pie Recipe

Apple Crumb Pie Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Here's a fantastic pie from Tate's Bake Shop, located in Southampton. If you like your pie less sweet, leave off the crumb topping and top the filling with pie pastry for traditional apple pie.

Click here to see the Pie Crust Tips Video.


  • 2/3 cups granulated sugar
  • 5/8 cups all-purpose flour
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoons cinnamon
  • 5 cups apples, peeled, cored, and sliced
  • One 9-inch unbaked pie shell
  • 1 tablespoon lemon juice
  • 4 tablespoons salted butter, chilled
  • Vanilla ice cream, for serving (optional)

Recipe Summary

  • ½ 15 ounce package rolled refrigerated unbaked piecrust (1 crust)
  • 6 cups thinly sliced, peeled cooking apples (about 2-1/4 pounds)
  • 1 tablespoon lemon juice (optional)
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Crumb Topping

Preheat oven to 375 degrees F. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Ease piecrust into plate without stretching it. Crimp edge as desired.

If desired, sprinkle apples with lemon juice. In a large bowl, stir together sugar, flour, cinnamon, and nutmeg. Add apple slices gently toss until coated.

Transfer apple mixture to the piecrust-lined pie plate. Sprinkle with Crumb Topping. To prevent overbrowning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack. To serve warm, let pie cool at least 2 hours. Makes 8 servings.

Recipe Summary

  • 2 tablespoons lemon juice
  • 4 cups water
  • 4 Granny Smith apples - peeled, cored and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

Preheat the oven to 400 degrees F (200 degrees C).

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.

  • 2 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup butter
  • ½ cup shortening
  • 1 egg
  • ¼ cup cold water
  • 1 tablespoon white vinegar
  • ½ cup butter
  • ¼ cup all-purpose flour
  • ½ cup water
  • ½ cup brown sugar
  • 16 apples - peeled, cored, and thinly sliced
  • ½ cup butter
  • 2 (8.5 ounce) boxes apple crisp mix (such as Concord Foods)

Combine 2 1/2 cups flour and salt in a large bowl. Cut 1/2 cup butter and shortening into flour until the mixture resembles crumbs.

Mix egg, water, and white vinegar together in a separate bowl pour in the crumb mixture and blend with a fork to form a dough ball. Wrap dough in plastic wrap and refrigerate until ready to use.

Melt 1/2 cup butter in a saucepan over medium heat. Blend 1/4 cup flour into the melted butter. Stir water and brown sugar into the butter mixture until smooth remove from heat.

Roll chilled dough into a large rectangle on a flat surface dusted with flour press into the bottom of an aluminum foil roasting pan and up the sides about an inch or more.

Dump the sliced apples onto the crust and gently spread into an even layer. Drizzle the butter mixture over the apples.

Pour apple crisp mix into a bowl. Cut 1/2 cup butter into the mix scatter over the apples.

Apple Crumble Slab Pie

We love apple pie, but it can sometimes be a daunting task to make that perfect-looking deep-dish pie. Enter the slab pie. Our rendition of this rectangular apple dessert combines crumble and pie in one large slab of fall yumminess. And it doesn't take meticulous crimping of edges or slashing/cutting of perfect-looking vents to make it pretty. Plus, there's no easier way to serve apple pie to a crowd!


  • 3 cups (340g) Pastry Flour Blend or 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 tablespoons (18g) buttermilk powder, optional for a golden crust with added tenderness
  • 1/2 cup (92g) vegetable shortening
  • 12 tablespoons (170g) unsalted butter, cold, diced into 1/2" pieces
  • 6 to 10 tablespoons (85g to 142g) ice water
  • 8 cups (about 907g) peeled, cored, and sliced apples from about 3 1/4 pounds whole apples
  • 2 tablespoons (28g) lemon juice
  • 2 tablespoons (11g) Instant ClearJel or King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (149g) sugar
  • 2 teaspoons Apple Pie Spice
  • 1/4 teaspoon salt
  • 1/4 cup (85g) boiled cider, or frozen apple juice concentrate, thawed*
  • 2 tablespoons (28g) butter, melted

*Boiled cider will yield much better flavor but if you don't have it, use the concentrate.

  • 1 1/2 cups (134g) old-fashioned rolled oats
  • 1 cup (213g) light brown sugar
  • 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons Apple Pie Spice
  • 1/2 teaspoon salt
  • 14 tablespoons (198g) unsalted butter, cold, diced into 1/2" pieces


To make the crust: Whisk together the flour, salt, and buttermilk powder.

Add the shortening, working it in until evenly incorporated.

Work in the butter until the mixture is unevenly crumbly you want big chunks of butter in among the smaller ones.

Add 6 tablespoons water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

Form the dough into a rectangle, wrap it in plastic, and refrigerate for 1 hour.

Place the dough on a large floured work surface. Roll it into a 15" x 20" rectangle the dough will be thin, only about 1/8" thick.

Starting with a short end, roll the crust around your rolling pin and transfer it to an ungreased or parchment-lined 13" x 18" (half sheet) pan, pressing it into the corners and edges and using any overhanging scraps to patch any cracks or uneven edges.

Refrigerate the crust while you prepare the filling and crumble.

To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.

In a small bowl, whisk together the Instant Clearjel or flour, the sugar, spice, and salt. Sprinkle the mixture over the apples, stirring to coat. Stir in the boiled cider and melted butter. Set the mixture aside.

To make the crumble: Stir together the oats, sugar, flour, spice, and salt. Work in the butter until the mixture is unevenly crumbly. Set it aside.

Spoon the filling into the chilled crust, then top with the crumble.

Bake the pie for 55 to 65 minutes, until the crust and crumble are golden and the filling is bubbling.

Transfer the pie to a rack to cool it will hold together better if you let it cool completely before serving. (Though honestly, who'll really take offense if you serve them a warm, slightly messy piece of pie?)

Tips from our Bakers

So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.

Apple Crumb Pie

This yummy sounding recipe for apple crumb pie was originally submitted by Yittel from New York.

Yittel has added several delicious recipes to the site, most of them quite healthy. This is fairly healthy too, with very little sugar.

This is a variation of a Dutch apple pie, with a crumble top crust. The difference in this recipe is that you don’t have a bottom pie crust. Instead you have more delicious crumble.

Put it in a pie crust if you want as shown in the image above. The image below shows the recipe without the pie crust.

You can use your favorite apples in this recipe but remember that not all apples are suitable for cooking. Delicious apples are one example. Other than Courtland, McIntosh apples, Spy, Ida Red and Galas all bake well.

If you have another apple that you want to use, just make sure that it is right for baking. Red delicious apples, as an example, don’t bake well, so you’ll waste your time if you use them.

Apple Crumb Pie

Make the crust.Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.

On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.

Make the filling.Heat oven to 375° F.

Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.

Make the topping.Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

Vienna dough European pie crust

Our little apple pies are made with our own Vienna dough recipe. Vienna dough is European pie crust with lemon zest. This dough remains soft during baking and is soft when you eat this. For this recipe, we advise you to prepare the dough the evening before baking these pies. The lemon zest and vanilla have plenty of time to chill in the refrigerator. Chill time in the refrigerator for Vienna dough is at least 3 hours. Prepare this dough with cold butter and wrap the dough in plastic film.

Recipe Summary

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup packed light-brown sugar
  • 3/4 teaspoon salt
  • 1 recipe Our Favorite Pie Crust
  • 2 tablespoons fresh lemon juice
  • 4 pounds Granny Smith apples (8 to 10)
  • 1 cup granulated sugar
  • 1 cup raisins
  • 1 teaspoon ground cinnamon

Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form freeze.

On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.

Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie press dough firmly against filling.

Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

Recipe Summary

  • 1 recipe Flaky Pie Dough
  • 6 tablespoons unsalted butter, melted
  • ¼ cup packed light brown sugar
  • 1 ¼ cups all-purpose flour
  • 3 pounds Granny Smith apples (about 6 large), peeled, cored and cut into 1/2-inch-thick slices
  • ¾ cup sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon

Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge crimp decoratively. Place in freezer for 15 minutes.

Preheat oven to 350ºF. Line a rimmed baking sheet with foil and set it on lower rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer.

In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining 1/4 cup flour. Toss to coat and let stand 10 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible.

Set pie on baking sheet and bake for 35 minutes. Sprinkle reserved crumb topping over apples and bake until topping is golden brown, 40 to 50 minutes longer. Let cool on a wire rack before serving.