My Very Favorite Apple Crumb Pie

READY IN: 1hr 20mins
Recipe by Lainey39

This is my all-time favorite recipe for apple pie. The crumb topping is so delicious and the apple filling flavor is just right. You will need a deep dish pie pan for this. The crumb topping will seem like a lot when you're putting it on but it turns out wonderful when baked. I bake my pie on a cookie sheet, lined with aluminum foil. You can use your favorite pie crust for this or try "My No Roll Pie Crust", one of my favorites for one-crust pies.

Top Review by JeannieDee

Overall, this was simple to make and really good. It wasn't the prettiest of pies but I will definitely make it again. I used a frozen deep dish pie crust just to clear some space from our freezer. I used about 8-9 small gala apples(sliced not diced), a tad more cinnamon and no cloves. I would cut the topping in half next time because it was too much and was falling off the pie before baking. I threw away about 3/4 to 1 cup of it. Ha! I seriously just realized I only used 6 Tbsp butter thinking that 3/4 cup was 3/4 of the stick. We didn't even miss it but the topping was a bit powdery which I thought was from using a food processor. I think I'll try increasing to the whole stick to see if that makes it more crumbly than powdery.Make sure you use foil on top of your sheet pan during baking. The disposable pie plate is actually stuck to the foil with no hope of removing easily (hmm... maybe I'll use the non-stick foil next time). Again, overall, it was simple to make and really good.

Ingredients Nutrition


  1. Arrange a rack in the lowest slot of your oven.
  2. Heat oven to 375 degrees F.
  3. Prepare pie crust and fit into a 9-inch deep dish pie plate.
  4. Refrigerate until you are ready to add filling.
  5. For crumb topping, combine flour, brown sugar, cinnamon, salt and cloves in bowl.
  6. With pastry blender or your fingertips, cut in butter until crumbly.
  7. For filling, in a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves.
  8. Spoon filling into pie shell, mounding slightly in the center.
  9. Top filling with crumb topping.
  10. Place on foil-lined baking sheet.
  11. Bake at 375 degrees for 30 minutes.
  12. Reduce temperature to 350 degrees F; bake 30 minutes more, or until fruit is tender.
  13. Loosely tent pie with aluminum foil during last 20 minutes of baking.
  14. Let the pie cool for at least 1 1/2 hours.
  15. This pie can be made a day ahead.
  16. Cover pie and store at room temperature.
  17. To serve, dust with confectioners' sugar, if desired.

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