Recipe by Lisa McCovey
"This pie has a delicious sweet crumb topping with a tart, but sweet, apple filling. Eat straight or ala' mode."
Watch video tips and tricks
1 (9 inch)
unbaked deep dish pie crust
packed brown sugar
Granny Smith apples - peeled, cored and sliced
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!!!!
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?
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.
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.
Easy to make and delicious! You can even use two prebaked regular crust instead of one deepdish.
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!
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.
Perfect! I baked in a 9" square pan and followed to a "T" The only thing I would do next time is to add only 3/4 of the topping. This is a yummy apple crunch delight! Very sweet, goes great with ice cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Crunch Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 173
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a double-crust cream pie topped with cinnamon-glazed apples.
See how to make a simple, 5-star apple pie.
See how to make a simple apple pie with a flaky, golden-brown crust.