Apple Crumb Pie Recipe -
Apple Crumb Pie Recipe

Apple Crumb Pie

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"You can add walnuts and raisins to this apple crumb pie to make it even dreamier!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
  3. 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.
  4. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2003

I made this for Thanksgiving and it was incredible! The entire family loved it and it was actually the only pie that was completely gone at the end of the day! The only thing I changed was to double the amount of crumb topping, I just didn't think it was enough, it didn't cover the entire top of the pie. We warmed each slice in the microwave for 35 seconds and topped with Cool Whip--excellent!! My other apple pie recipes will be deleted from my recipe box!!! Thanks for a wonderful recipe!!

Most Helpful Critical Review
Nov 19, 2006

I must admit when I saw all the great reviews about thus recipe I could not wait to make it for my family. I have been baking for a very long time so I am very famialiar with how to make pies. This recipe was just plain awful. I followed the directions completly. It looked great when it came out of the oven. I don't what could have happened. My husband said it was the worst pie I have ever made. So this will not be a tradition in my house. Maybe everyone has different taste.

Jan 17, 2007

Beautiful and excellent pie! I did (accidentally) increase the butter in the crumb topping! I also, based on other reviews, increase the flour in the filling mix to eliminate runniness. I had made this pie for a friend, but my dear husband refused to let it leave the house! Smelled so wonderful he could not resist. Cool completely before slicing! I know it is can also zap it in the microwave to serve with vanilla ice cream!

Oct 25, 2003

This is definitely in the top five of pies that I have ever eaten. Needless to say, that says a lot. For two pies, I used six granny smith apples, or seven with light snacking. I also double the crumb mixture. The crumb mixture tastes even better with ground cloves, allspice, and nutmeg. mmm...nutmeg This is a keeper.

May 10, 2004

This recipe was very easy and I liked everything about it except that it was very very watery when I sliced it. I had baked it as directed just before the meal and it cooled for about an hour and a half and was still warm when I served it. I'm pretty sure I didn't forget to put the flour into the filling (but it's possible). Later, after all the guests were gone, I picked up the pie plate and the juices had thickened upon standing. So I think I may have to let it cool completely before serving next time, and maybe bake it uncovered longer.

Oct 29, 2009

I just had a couple of forkfuls of this so that I could review the recipe and I could quite possibly be in dessert heaven right now. This is one of the best apple pies I've tried in some time. I don't normally make a crumb topped pie so this was a nice departure. Because hubs and I wouldn't be able to eat a whole pie before the topping became soggy, I scaled this down to three servings to make two individual pies in shallow, round ramekins. I used "Butter Flaky Pie Crust," also from this site. I skipped the raisins and nuts, and subbed an equal amount of cinnamon for the nutmeg, which I'm not a fan of. The apples are perfectly sweetened and spiced (use more or less depending on the sweetness or tartness of your apples) with a perfect amount of rich, cinnamony syrup - just enough to mix with the apples. The crumb topping is light and "crumbly," just as it's supposed to be (a recent baking experience showed me that's not always the case). And just the right amount of topping too. Not only is this one of the better recipes I've tried, it's also one of the easiest with no top crust! This would make a terrific presentation for a dinner get-together, as these individual little pies are very charming. I definitely have another favorite with this pie!

Jan 15, 2009

This pie makes a beautiful presentation. I followed the recipe exactly and added the optional raisins and nuts. I followed other reviews and doubled the topping. I think next time I will NOT double the topping because this pie was WAY TOO SWEET. It was good, but too sweet for an apple pie. The Cool Whip on top sort of saved it, but I'll know better for next time.........UPDATE: The next day the pie was incredible. I don't know what happened. I still think doubling the topping was a mistake, but boy was it good the next day.

Jan 20, 2003

I have to say this was one of the best Apple Pies i've had in a very long time. I used granny smith apples, and did cut down on the sugar and it was absolutely delicious. My husband raved about it! I found the amount of crumb adequate for the recipe, and I used a lot of apples!


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 69.9 g
  • 23%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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