This apple pie with crumb topping uses a store-bought pie crust but is loaded with apples and topped with a delicious crumble.
I'm all about pies - from homemade cherry pie to lemon meringue pie to strawberry blueberry pie.
But apple pie has always been one of my favorite desserts. To most, it is the quintessential American dessert. Although surprisingly it was created in England!
It is important to use Granny Smith apples as they hold their shape while baking and give a sweet-tart flavor that is known with apple pies.
So while you might not make this apple crumb pie for today's Thanksgiving, hopefully you save it for the next one. Oh and consider making some apple cider caramel sauce to drizzle on top!
Why This Recipe Works
- Textures - The crumb topping adds a delightful crunch that complements the soft, juicy apples.
- Flavorful - If you are a fan of apples, this pie won't disappoint. Plus you get the added benefits of the crumb topping.
- Versatile - It can be enjoyed warm with a scoop of vanilla ice cream or cold as a breakfast treat.
Jump to:
Recipe Ingredients
- Crumb toppings - The combination of flour, oats, sugar and butter helps for a crumble which creates a crunch when baked.
- Granulated sugar - Sweetens the filling.
- Cornstarch - Helps thicken the filling by absorbing excess juices from the apples.
- Cinnamon - Essential for that classic apple pie flavor, adding warmth and spice.
- Apples - You want to use tart apples like Granny Smith. They hold their shape and balance the sweetness of the filling.
- Butter - Adds a little bit of fat and flavor to the filling.
- Lemon juice - Prevents the apples from browning and adds a fresh, tangy contrast to the sweetness.
- Vanilla extract - Enhances the flavor.
- Store-bought pie crust - Make sure it’s well-chilled before rolling out to maintain a flaky texture.
Ingredient Swaps
- Substitute granulated sugar with coconut sugar or maple syrup for a different sweetness profile. Brown sugar could be used too. Adjust the quantity to taste.
- Flour or tapioca starch can be used as a thickening agent instead of cornstarch.
- If you're out of cinnamon, try ground allspice or a pumpkin pie spice mix for a similar warm flavor.
- While I use Granny Smith apples for pies, Honeycrisps are good substitutes.
- I like to use store-bought pie crust for its ease, but you can never go wrong with homemade either. Check out my apple custard pie recipe for the homemade crust.
Step-by-Step Instructions
Please note full ingredient list and instructions can be found in recipe card below.
Make the crumb topping by mixing together all of the ingredients in a bowl and setting aside.
In another bowl, mix together the sugar, cornstarch and cinnamon before adding the remaining filling ingredients, tossing to coat.
Add the pie crust to the pie dish and add the filling. Top with the crumb topping. Bake at 400°F for 15 minutes before reducing the temperature to 375°F. Cook for about 1 hour and 15 minutes or until golden brown and bubbling.
FAQs
I mentioned earlier but to me store-bought pie crust is just easier to deal with than making your own. But you can never go wrong with homemade.
Granny Smiths are best for apple pies as they hold their shape and give the filling a great sweet-tart flavor. However if you like your pie sweeter, you can go apples like Galas, Pink Ladies or Honeycrisps.
You bake this pie a long time to cook the apples and brown the topping so you'll need to eventually cover the pie crust.
Use a pie shield or aluminum foil to make sure the crust doesn't get too dark. I usually cover about halfway through.
Most times you blind bake but this pie bakes too long for that to work. Two ways to avoid this to brush with some egg wash or place on a baking tray that is in the heated oven.
Yes, you can prepare the pie a day in advance. Store it at room temperature or in the refrigerator, and reheat it in the oven before serving for a fresh-baked taste.
Cover the pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or oven.
Equipment
The equipment you use is important to how the pie turns out. What is needed is the following:
- Large bowls - Used for the crumb topping and filling.
- Baking sheet - Helps prevent the famous soggy bottom of a pie.
- Pie dish - You want a 9 inch pie dish.
Pro Tips/Recipe Notes
- Use cornstarch as filling thickener. It works better than flour with apples in creating the syrupy texture you want.
- Don't overdue it with the cinnamon. A little goes a long way. Remember it is an apple pie so you want it to taste like apples.
- Don't fret over pie filling rising above the dish as it will collapse as the pie cooks.
- Let the pie rest for at least an hour so it won't be runny and wet when you slice into it.
- Finally serve with some vanilla ice cream. Vanilla ice cream and apple pie are meant to be together.
Similar Recipes
- Strawberry Blackberry Pie
- Apple Pie Cupcakes
- Butterscotch Cinnamon Pie
- Peach Mango Pie
- Lemon Meringue Pie
If you’ve tried this apple pie with crumb topping or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if you want something a bit different, you can try this peach strudel. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Apple Pie with Crumb Topping
Ingredients
Crumb Topping
- ¾ cup all-purpose flour
- ¾ cup old fashioned oats
- ⅔ cup light brown sugar
- 6 tablespoon unsalted butter, melted
Apple Pie Filling
- ¾ cup granulated sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- ½ teaspoon cinnamon
- 2 ½ lbs Granny Smith apples, peeled, cored, cut in half inch slices
- 2 tablespoon unsalted butter, melted
- 2 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 pie crust
Instructions
- Preheat oven to 400°F. For crumb topping, mix flour, oats and brown sugar in medium bowl. Add melted butter and stir until mixture resembles coarse meal.
- For filling, mix sugar, cornstarch and cinnamon in large bowl. Add apples, melted butter, lemon juice and vanilla extract. Toss to coat.
- Place pie crust in 9 inch pie dish. Spread filling evenly throughout. Top with crumb topping. Bake for 15 minutes and then reduce the temperature to 375°F. Cook for about 1 hour and 15 minutes or until golden brown and bubbling. You will need to cover the pie with aluminum foil halfway through to prevent it from browning too much. Let the pie rest for an hour before serving.
Notes
- Use cornstarch as filling thickener. It works better than flour with apples in creating the syrupy texture you want.
- Use Granny Smith apples for the filling. They are the best for apple pies as the tartness complements the sugar but they also don't release a ton of moisture.
- Don't overdue it with the cinnamon. A little goes a long way. Remember it is an apple pie so you want it to taste like apples.
- Don't fret over pie filling rising above the dish as it will collapse as the pie cooks.
- Use a pie shield or aluminum foil to make sure the crust doesn't get too dark.
- Let the pie rest for at least an hour so it won't be runny and wet when you slice into it.
- Finally serve with some vanilla ice cream. Vanilla ice cream and apple pie are meant to be together.
Chris says
This looks delicious!
Karly says
I love apple crumb pie!! Pinning!
Chris says
You can never go wrong with apple pie!
Ryan says
Agreed.