Go Back
alt=""

Apple Crumb Pie

Yield: 8 Slices
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Ingredients

Pie Crust:

  • 1 single crust pie dough (see note)

Apple Filling:

  • 3 pounds apples (see note)
  • ¼ cup freshly squeezed lemon juice, from about 2 lemons
  • ¼ cup (53 g) granulated sugar
  • 2 ½ teaspoons ground cinnamon
  • ½ cup (113 g) sour cream, optional

Crumb Topping:

  • 1 cup (142 g) all-purpose flour
  • ¼ cup (53 g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup (113 g) salted butter, cut into small pieces

Instructions 

  • Make the pie crust according to directions, roll it out into a 9-inch pie plate and refrigerate for at least 30 minutes before filling with the apples.
  • Preheat the oven to 375 degrees F. Peel, core and slice all the apples to about 1/4-inch thick. It doesn't have to be exact - just try to get them all about the same thickness so the apples cook evenly.
  • Toss the apples in a bowl with the lemon juice, sugar, and cinnamon, then stir in the sour cream, if using. Scoop the apple mixture into the chilled crust.
  • In a medium bowl, whisk together the flour, sugar, and cinnamon. Add the butter pieces and cut in with a fork, your fingers or a pastry blender until the mixture is coarsely combined and makes a streusel-like consistency.
  • Lightly press the crumb mixture on top of the apples. Place the pie on a foil-lined baking sheet and bake for 60-90 minutes until the apples are tender and the crust is golden brown. If the crust edges are getting too dark during the last 30 minutes of baking, you can cover them with foil for the remainder of baking.
  • Serve warm or at room temperature. This pie is divine with a bit of whipped cream or vanilla ice cream.

Notes

Pie Crust: I use this recipe. 
Apples: I've spent long hours debating and testing which apples work best in apple pies. It's a serious conundrum. Really. My favorite combination is McIntosh apples with a firm, sweet apple (like Fuji, Gala or Honeycrisp). Some people love using Granny Smith apples in pies - just taste for sweetness and add more sugar, if needed, to compensate for tartness. Basically, you just want 1-2 varieties of apples that hold their shape well. Granted, the McIntosh apples are more of a soft apple but I love them dearly in apple pie.
Sour Cream: also, the sour cream is totally optional but adds a delicious creaminess to the pie. I've made this pie with and without - wonderful either way.