Best 20 Apple Crumb Pie Recipes

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

CRUMB TOPPED APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

CRUMB APPLE PIE

Steps:

• Mix the white sugar 1 tablespoon of the cinnamon and the nutmeg together in a small bowl. Layer apples then sugar mixture. Then repeat the layering until out of apples.
• Mix together the flour and brown sugar and cinnamon and butter. Use a fork until it becomes crumbly. Sprinkle mixture on top of apples.
• Bake in a preheated 425 degree F (220 degree C) oven for 40-50 minutes. Cover the top for the remaining 15 minutes to avoid over browning.

APPLE RHUBARB CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

APPLE-SOUR CREAM CRUMB PIE

Steps:

• Make the pie dough: Combine flour, salt, and granulated sugar in a food processor, and pulse to blend. Add butter, pulsing until pea-size clumps form. With machine running, add water, 1 tablespoon at a time, until mixture just comes together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 45 minutes.
• Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.
• Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.
• Preheat oven to 450 degrees with 2 racks in lower third.
• Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a large bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Add apples, tossing to coat. Place apple mixture in crust.
• Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.
• Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.

APPLE-CRANBERRY CRUMB PIE

Steps:

• Make topping:
• Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
• Make filling:
• Place baking sheet in oven and preheat to 350°F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.
• Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.

CREAMY APPLE CRUMB PIE

Steps:

• Line a 9-in. deep-dish pie plate or cast-iron skillet with crust; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers.

PENNSYLVANIA DUTCH APPLE CRUMB PIE

Steps:

• Preheat oven to 425 degrees and set butter out so it will be at room temperature.
• Line 9" pie pan with unbaked crust.
• Core and slice apples.
• Sprinkle the apples with the lemon juice.
• Mix in the sugar & cinnamon.
• Fill pie shell with apple mixture.
• In a small bowl, mix the topping's flour, sugar and cinnamon.
• Rub the topping ingredients and butter together with your fingers until the mixture is crumbly.
• Sprinkle topping over pie.
• Bake 10 minutes at 425 degrees then reduce oven temperature to 350 degrees and bake until crumb topping is browned and apples are soft, approximately 50 minutes.

BLUE RIBBON APPLE CRUMB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.
• Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.
• Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.
• Bake in preheated oven until golden and bubbly, about 45 minutes.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into crust. , For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake until filling is bubbly and the apples are tender, 45-50 minutes. Cool on a wire rack.

FRENCH CRUMB APPLE PIE

Steps:

• 1. Bottom pie crust directions. I am going to make this as complete as I can for everyone that has never made their own pie crust.
• 2. Take flour and crisco and put it in a medium bowl.
• 3. Use a fork or a pastry cutter to incorporate the crisco into the flour. Until it looks like little balls.
• 4. Take a tablespoon of cold water and add it to the mixture. Gently working it in.
• 5. Continue to add water a tablespoon at a time until you form a ball of dough. It should still be a tiny bit dry. You don't want it soaked.
• 6. Wrap it in wax paper and put it in the fridge for about an hour.
• 7. Filling Directions
• 8. Take all the filling ingredients and put them in a bowl and mix. Let them sit for about 15 minutes till the apples and ingredients get nice and juicy.
• 9. At this point you want to preheat your oven to 425 degrees.
• 10. Roll out your bottom crust and place in a 9 inch pie pan.Just a little note if you have a marble rolling pin put it in the freezer for about a half hour before you roll out the dough. It makes it much easier to roll.
• 11. Put the apple mixture into crust and get ready to make your topping.
• 12. Topping directions
• 13. Take flour and brown sugar and incorporate them together using a wire whisk.
• 14. Take your stick of cold butter and slice it into the mixture.
• 15. With a fork or pastry cutter cut the butter into the flour mixture until it resembles little balls.
• 16. Flute the edges of your pie crust BEFORE you put the crumb topping on.
• 17. Spread crumb topping over the apples until it is completely covered.
• 18. Bake at 425 degrees for 50 minutes... Cover the pie with foil the last 15 minutes of baking so your crumbs don't burn.
• 19. The pies juices should be bubbling up through the crust. That's how you know it's done. Enjoy!

CRUMB-TOPPED APPLE & PUMPKIN PIE

Steps:

• On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust., In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes., For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. , Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

SOUR CREAM APPLE PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 400°F.
• Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, mixing carefully to coat well.
• Pour filling into a pie shell and bake at 400 degrees for 25 minute.
• While pie is cooking mix together all ingredients for crumb topping until the mixture resembles coarse crumbs.
• Remove pie from oven and sprinkle with crumb topping. Bake for an additional 20 minutes.
• Let cool for a hour before serving.

DUTCH APPLE PIE (CRUMB CRUST)

Steps:

• 1. Combine the first 4 ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside.
• 2. For the filling: Combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat and add apples, vanilla and cinnamon. Pour into crust.
• 3. Top with reserved crumb mixture.
• 4. Bake at 350 degrees for 40-45 minutes or until crust is golden brown.

PEANUT BUTTER CRUMB APPLE PIE

Steps:

• In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell. , In a large bowl, combine the flour, brown sugar, lemon zest, cinnamon and nutmeg; cut in peanut butter and butter until crumbly. Sprinkle over filling. , Bake at 400° for 20-22 minutes or until topping is lightly browned. Cool on a wire rack.

RASPBERRY-APPLE CRUMB PIE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
• In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
• Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.

APPLE CRUMB PIE

Steps:

• Preheat oven to 400*F.
• Mix granulated sugar, nutmeg, and cinnamon.
• Peel, core and slice apples.
• Toss apples with sugar and spice mixture.
• Pour into pie crust.
• Mix flour and brown sugar together.
• With a fork or a pastry blender, cut in butter until mixture is crumbly.
• Sprinkle over top of the apples.
• Bake pie for 50 minutes.
• Check pie after 40 minutes, if the crust is getting too dark, cover edges with foil for the final 10 mins.
• of baking.
• Makes one 9" Pie.

CINNAMON APPLE CRUMB PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Pour pie filling into crust. Sprinkle with cinnamon and dot with 1 tablespoon butter. Melt remaining 3 tablespoons butter. Place cookie crumbs in a small bowl; stir in melted butter until coarse crumbs form. Sprinkle over filling. Cover edge of crust loosely with foil. , Bake for 10 minutes. Reduce oven setting to 350°; remove foil and bake until crust is golden brown and filling is bubbly, 40-45 minutes longer. Cool on a wire rack for at least 2 hours.

APPLE BUTTERSCOTCH CRUMB PIE

Steps:

• In a small bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes. , Shape into two balls; roll into two 6-1/2-in. circles. Transfer to two 5-in. pie plates. Trim pastry 1/2 in. beyond edge; flute edges. Set aside., Place apples in a small bowl; sprinkle with the lemon juice, flour, sugar, cinnamon and salt. Toss to combine. Spoon into pastry shell. Bake at 375° for 15 minutes. Remove from the oven., For topping, melt butterscotch chips and butter in a small saucepan over low heat, stirring constantly. Remove from the heat; stir in flour with a fork until crumbly. Sprinkle over top of apple mixture. Bake 15-20 minutes longer or until apples are tender.

APPLE CRUMB DEEP DISH PIE

Steps:

• Line the bottom of a deep dish pie plate with pastry, flute edges.
• Peel and slice apples thinly and place in a bowl.
• Squeeze the lemon juice over the sliced apples; toss to coat with the juice.
• Then mix in the 3 tablespoons sour cream, mix well; set aside.
• Prepare the crumb topping.
• To make the crumb topping: in a small bowl mix the flour and sugar together; cut in the cold butter until crumbly.
• In another small bowl, mix the 1-1/2 tablespoon flour, 1/3 cup sugar, cinnamon and nutmeg.
• Pour the flour mixture over the apples; toss well to coat.
• Spoon the apple mixture into prepared pie shell.
• Drizzle with the 3 tablespoons melted butter.
• Sprinkle with the crumb topping.
• Place the pie on a foil-lined cookie sheet (too catch any spills).
• Bake on the lowest oven rack position at 375 degrees for approximately 1 hour, or until the filling is bubbly and apples feel soft.
• **Note** if you find that the topping is browning too much, cover lightly with foil.