Easy Apple Pie Recipe With Crumb Topping

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Easy Apple Pie Recipe With Crumb Topping – This week’s Tuesdays with Dorie (TWD) recipe was chosen by Emily of Sandmuffin: All-American, All-Delicious Apple Pie. Remorseful to report that I did not bake along this week. We only got back from per week long trip outside the state and I’ve spent the past two days hoping to get settled back in before rediscovering the reassurance of work today. I conducted one very big thing since returning, however… I decided on a cooking class but got to get to know Dorie on Sunday! I’m hoping so as to create a blog post about this soon. In the meantime, I’m pulling something from my archives to along with you that might only seem appropriate with all this week’s recipe. So, in lieu of sharing Dorie’s All-American Apple Pie along with you, I’ll be sharing my in history favorite apple pie recipe along with you instead.

Easy Apple Pie Recipe With Crumb Topping

Easy Apple Pie Recipe With Crumb Topping

I understand that it is curious when I hear people say they can don’t like baked fruit because I prefer baked apple anything. Now, there is something that I appreciate a lot more than others, but I universally like anything with baked apple in it.

One of my favorite classics is apple pie. I’ve never been a very big fan belonging to the double crusted apple pie. Now a dutch apple pie or apple crumb pie, I could not live without. We were young, we’d always spend Thanksgiving weekend at children portrait church retreat. The position of the camp varied, but often times this in the equivalent general area and sometimes we’d drive to the same place from time and energy to time. Twelve months, we decided on a camp that had been near Julian, in southern California. They can be recognized for their apple pies and without a doubt, for those longest time, We would say that they THE best apple pies hands down. We would wait for Thanksgiving and enquire my parents if the yearly retreat was going to be anywhere near Julian because I need to to put together my apple pie fix. We’d locate just a few pies for immediate consumption after which other to freeze for later. Only thing that kept us from acquiring pies was our limited freezer space 🙂

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Well, fast forward to about seven years back when I met my husband. I am unable to remember exactly when When i first had it, but his mother helped me an apple crumb pie that required straight back up in my youth. That it was much like the pies I needed tasted from Juliann, except (dare I say) better. His mom would spot stories about how she’d develop a pie for your loved ones as well as my hubby would eat the entire pie himself before everyone else have been able to own some… it could be he can be ever around, she always makes two pies, one for him anyone throughout your family! Well, we are like two peas inside a pod because I could just as easily eat a total pie on my own within 24 hours as well. The reality is, when you decided on visit them this last week, there initially were two freshly baked pies sitting on the counter for my family whenever we walked in! 🙂

Keep in mind after tasting her pie, I promptly asked his mom for those recipe and started making these pies from home shortly thereafter. It took once or twice for me to obtain the recipe down (figuring out my oven temperature and ways to long to bake it to circumvent mushy apples), but I will be proud to say that my hubby now thinks that I will be better at causeing this to be pie than some mother 🙂 Now this is the ultimate compliment!

So, job apple pie, next you must do this recipe. In doing my humble opinion, it is usually clearly as cool as all other apple pie or apple crisp recipe you’ll ever try.

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Apple Crumb Pie


  • >1 recipe Flaky Pie Dough
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 1 1/4 cups all-purpose flour
  • 3 pounds Granny Smith apples (about 6 large), peeled, cored and cut into 1/2-inch-thick slices
  • 3/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Chef’s Notes

Perfect for any holiday, this classic apple pie dish is sure to please. Serve warm with a soft scoop of vanilla ice cream or even an ice cream with a caramel flavor, like dulce de leche. This recipe can also be reheated for that same fresh out of the oven effect.

This recipe may be submitted with the Monthly Mingle for those “Fruit in Baking” theme.

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