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Apple Crumb Pie

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  • Author: Amy Casey
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x


One of the keys to a perfect apple pie is baking it on the lowest rack position in the oven and on top of a pizza stone to ensure that the crust will not be soggy.



For the pie

  • 1crust from a 15-ounce package rolled refrigerated unbaked piecrust
  • 7 cups sliced, peeled McIntosh apples (about 21/2 pounds)
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground nutmeg

For the crumb topping

  • 1 cup all purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 1 tablespoon cornmeal
  • 1/2 teaspoon cinnamon
  • 6 tablespoons butter, melted


  1. Preheat oven to 375 degrees. Move oven rack to the lowest position in the oven. Place a pizza stone on the rack.
  2. Unroll piecrust into a 9-inch pie plate. Crimp the edge of the crust.
  3. Place apples in a large bowl and toss with sugar, flour, cinnamon, allspice, and nutmeg.
  4. In a separate bowl mix crumb topping ingredients of flour, sugars, cornmeal, and cinnamon. Stir in melted butter until combined and crumbs form.
  5. Transfer apple mixture to the piecrust-lined pie plate. Sprinkle with crumb topping. To prevent overbrowning, cover edge of pie with foil. Place pie on a parchment lined baking sheet Bake for 40 minutes. Remove foil. Bake for 20 minutes more or until apples are tender and filling is bubbly.
  6. Cool on a wire rack.
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: Dessert
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