Apple Crumb Pie Recipe

Posted on February 28, 2025

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When the day has been moving faster than I can keep up with, I feel it the moment I step into the kitchen. That’s usually when my mind starts craving something warm, steady, and familiar.

A bit of tiredness is normal, but when it hangs on, I look for a recipe that slows me down in the best way. Something sweet, simple, and grounding right from the first step.

That’s when I think of making an apple crumb pie. The calm of peeling apples, the quiet sound of slicing, and the smell of cinnamon feel like they settle the whole room.

Behind the Recipe

This recipe leans into balance. The apples are lightly sweetened and gently spiced so they don’t overwhelm the pie, while the crumb topping adds richness and texture.

Using both white and brown sugar gives the filling depth without making it overly sweet.

The crumb topping replaces a traditional top crust, making the pie easier to assemble while adding that classic bakery-style finish.

Why This Pie Never Leaves My Menu?

I like how this pie always feels simple yet tasty. The filling cooks down gently, and the topping browns just enough to feel special.

The steps never rush me. Peeling, mixing, and layering everything into the crust gives my hands something calm to do.
I also enjoy how flexible the pie can be. A little extra spice or a different kind of apple still turns out great.
And on days when I want dessert without a lot of fuss, this pie always feels just right. Warm, soft, and cozy in all the ways that matter.

Recipe Origin or Trivia

Apple crumb pies are closely related to apple streusel desserts that became popular in home kitchens as an easier alternative to lattice or double-crust pies. The crumb topping offered a forgiving, rustic finish while still delivering rich texture.

Over time, crumb pies became a staple for bakers who wanted classic flavor with less technical effort.

Chef’s Pro Tips for Perfect Results

Use firm apples that hold their shape.
Slice apples evenly for consistent baking.
Keep butter cold for a crumbly topping.

Don’t pack the crumb topping too tightly.
Let the pie cool before slicing.

Kitchen Tools You’ll Need

9-inch pie dish
Large mixing bowl
Medium mixing bowl
Cutting board
Sharp knife
Peeler
Measuring cups
Measuring spoons
Pastry blender or fork
Baking sheet (to catch drips)

Ingredients in This Recipe

For the Filling

6 Medium Apples, Peeled and Thinly Sliced: The heart of the pie, providing sweetness and structure.
½ Cup Granulated Sugar: Sweetens the apples lightly.

2 Tbsp Brown Sugar: Adds depth and warmth.
1 Tbsp Lemon Juice: Balances sweetness and prevents browning.
1½ Tsp Ground Cinnamon: Adds classic warmth.

¼ Tsp Ground Nutmeg: Enhances the spice profile.
¼ Tsp Salt: Balances flavors.
2 Tbsp All-Purpose Flour: Helps thicken the filling.

For the Crumb Topping

1 Cup All-Purpose Flour: Forms the base of the crumb.
½ Cup Brown Sugar: Adds sweetness and caramel notes.
½ Cup Cold Butter, Cubed: Creates a crumbly texture.

½ Tsp Cinnamon: Adds warmth.
Pinch of Salt: Balances sweetness.

For the Crust

1 Unbaked 9-Inch Pie Crust: Holds everything together.

Ingredient Substitutions

Apples: Use a mix of Granny Smith and Honeycrisp.
Brown sugar: Light or dark both work.
Butter: Dairy-free butter for a non-dairy option.

Flour: Gluten-free flour blend for topping and filling.

Ingredient Spotlight

Apples:
Firm apples bake down into a tender filling without losing structure, keeping the pie from becoming watery.

Cold Butter:
Essential for creating crumb pieces that stay distinct and crisp while baking.

Instructions for Making This Recipe

Step 1: Peel, core, and thinly slice all the apples, keeping them as even as can.

Step 2: In a bowl, toss the apples with sugar, cinnamon, nutmeg, salt, and lemon juice.

Step 3: Place the unbaked pie crust into the pie dish and smooth it into the edges.

Step 4: Spoon the apple mixture into the crust, piling it slightly in the center.

Step 5: In another bowl, mix flour, brown sugar, cinnamon, and salt, then blend in the cold butter until it looks sandy.

Step 6: Sprinkle the crumb mixture generously over the apples, covering them completely.

Step 7: Place the pie on a sheet pan to catch any drips.

Step 8: Bake at 375°F (190°C) for 45–55 minutes, until the topping turns golden and the apples bubble underneath. Let the pie rest so the juices can settle and the slices hold their shape.

Step 9: I serve it slightly warm, sometimes with vanilla ice cream or a spoonful of whipped cream. The warm apples and cool topping melt together perfectly.