Recipe by Lisa McCovey
"This pie has a delicious sweet crumb topping with a tart, but sweet, apple filling. Eat straight or ala' mode."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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!
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.
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.
* 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
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a double-crust cream pie topped with cinnamon-glazed apples.
See how to make a simple, 5-star apple pie.
Apple pie baked in a rectangular pan with a crumble topping.