Also known as Dutch apple pie, the best crumb pie starts with the apples: we always suggest a mix of different tastes and textures for a balanced filling that is both sweet and tart with toothsome and soft pieces. For example, Granny Smith apples are tart, Golden Delicious hold their shape nicely and McIntosh add an applesauce-like quality – a mix of these and/or your favorite varieties are ideal. For a simple upgrade, toss the filling with a couple tablespoons of heavy or sour cream for added richness. The pie dough gets special attention too: a preheated baking sheet acts as an extra heat conductor and sets the bottom crust before it has a chance to become soggy. Keep an eye on the crumb topping and cover with foil if it browns too quickly.
| Level: | Easy |
| Total: | 3 hr |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon apple cider vinegar
- 1/4 cup ice water, plus more if needed
- 1 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
- 3 pounds mixed apples (such as Golden Delicious, Granny Smith and Gala), peeled and sliced 1/4 inch thick
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
- Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
- Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 576 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 5 g |
| Sugar | 43 g |
| Protein | 5 g |
| Cholesterol | 76 mg |
| Sodium | 266 mg |
Reviews
Excellent recipe.. I added a little nutmeg to the filling as well.. delicious !!! I will definitely make it again. My family love it ❤️ this will be my to go recipe from now on
Great pie. Made it for Thanksgiving. Will repeat for Christmas
I grew up near an apple orchard in Pennsylvania and we couldn’t wait until the Winesaps were harvested. My grandmother would make apple pies and folks would come from all over for a slice. This recipe is reminiscent of my childhood and I couldn’t wait to make it when I found winesaps at a farmer’s market in North Carolina. So delish and simple.
I made this Dutch Apple Pie for Thanksgiving and it is delicious! At first I was worried that the filling would be too much, but it cooks down nicely. A little home-made vanilla whipped cream and we are set! Can you smell the fragrant aroma wafting through the air? Yum!
Ok so don’t be scared by 3 hours it’s not that bad most of it is baking time. It is not too sweet as a review said. It was great with some ice cream WILL MAKE AGAIN. The 3 pounds sounds like a lot but it’s just 5-6 large apples it barely dented our 1/2 bushel bag. Love this recipe it’s not just pie or apple crisp which I feel is made every time we get apples.
This was okay. Waaay too sweet for our tastes. The crumble top was very delicious, but the filling was way too sweet for us. Will not make again
This pie was seriously the best pie I have ever made. I have made a lot of pies growing up on a farm and baking for the family and farm help.
I will definitely be making this again.
I will definitely be making this again.
This recipe was easy to follow, easy to make and didn’t require me to go out and buy anything I didn’t already have on hand. Simple! Will use again. Note: If you use store bought pie crust in a foil pan it will make 2 pies.
Very nice crust and crumbles, I filled it with 4 cups rhubarb 1 cup apple 1 cup sugar 2 tbspoon cornstarch 1 egg, turned out very well, next time will put 2 eggs to make it more like custard, it great when served with ice cream.
I made this with Granny Smith, Macintosh & Red Delicious (my hubby only saw “delicious” and brought home reds -vs-golden delicious) but it was a happy accident as the combo was very nice! I’ve Never made a crumb pie, I’ve Always only made 2 crust pies as I’m a big fan of crust, and I’m not partial to so much sugar, but this pie has just the right amt of sweetness to the crumb topping, it’s not killer sweet… truthfully, the only time I’ve had a crumb pie and liked it has been a lemon crumb pie, no doubt because the lemon pie itself is so tart it balances a sweet crumb top, and although I was skeptical about apple crumb pie, I’m delighted I gave this one a try, and happily give it 5 stars. Seriously, it’s so NOT killer sweet, it can be topped nicely with vanilla bean Häagen-Dazs Ala mode! Have 1 baking right now…time to drop temp down to 350° now, so we’re only an hour away from hot apple pie, the 1st of 2023! Thanks for sharing this recipe, and Happy New Year to all!