Apple Crunch Pie I Recipe -
Apple Crunch Pie I Recipe
  • READY IN hrs

Apple Crunch Pie I

Recipe by  

"This pie has a delicious sweet crumb topping with a tart, but sweet, apple filling. Eat straight or ala' mode."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
  2. To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
  3. To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
  4. Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
  5. Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

My best friend introduced me to this pie when he entered it - and WON - a company-wide baking competition! It was sooo delicious that at least 20 people begged him for the recipe. Since then I've been hooked! I make it whenever I have company, serving it hot out of the oven with a dollop of vanilla bean ice cream! I am always flustered by the overwhelming compliments. Warning, though: this pie is messy - don't expect a clean slice!!!! Also, I usually end up filling 2 pie crusts with the filling (it makes a LOT) then double the topping recipe. DEEEEE-LISH!!!!

Most Helpful Critical Review
Oct 26, 2008

I thought the apple filling and crunch topping were excellent, but did anyone else burn their crust? I think the low rack position and high temperature gave a little too much heat. Did this happen to anyone else?


121 Ratings

Nov 07, 2003

Finally, an apple pie recipe I can give five stars to! I've made this three times now, tweaking it a bit each time and this last time was the best. Notes: 5 and a half granny smiths instead of 7 okay. May want to lower tartness by using a couple apples of a different type. Add 1/3 cup brown sugar in the filling along with the 1/2 cup white sugar. Add 1/8 tsp allspice, 1/16 tsp ground cloves. Cut apples really thin and spiral when laying it out in pan. Crumb topping is a bit powdery, needs work... turns out crispy and sweet which works well with the tartness of the apples. May lower heat a bit since topping was dark. Didn't affect taste, just the look.

Jul 28, 2005

I have made this pie twice now, and both times it came out fantastic. The first time I did not use all of the topping, nor did I pat it down, thus, it created a wonderfully crumbley texture for the top. The second time I patted it down and it made more like a crust. Both are great, just different effects. Everyone raved.

Mar 27, 2005

Easy to make and delicious! You can even use two prebaked regular crust instead of one deepdish.

Dec 09, 2004

Very good recipe! I used a mix of apples (didnt have any granny smith at the time) and it turned out fine. Pile up the apples, because they do sink down!

Nov 08, 2008

Awwwwwwwesooooome. I made this for my roommates tonight and we loved it. The said it was better than this pie restaurant that we love. :) I think next time I will cook the crust longer before I put the pie filling in so it doesn't get soggy on the bottom.

Dec 30, 2005

This was a great apple pie - the taste was perfect: tangy and just sweet enough. I must have sliced my apples a little too thin because the filling came out like applesauce (after all that work of spiraling them!) and I like a little stiffness to my apples so you can tell they are apple slices! The topping was great - beware to not pat it down too firmly or it becomes very hard. Can't wait to try the topping just crumbled on top.


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  • Calories
  • 490 kcal
  • 25%
  • Carbohydrates
  • 79.6 g
  • 26%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 234 mg
  • 9%

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

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