Ok, fellow bakers, IF you like apple crisp (or some call it apple brown betty) and IF you like apple pie....then the two of them just married quite happily to this Crumb Apple Pie! I use a already made Phyllsbury Pie Crust (plus since it comes with two pie crusts I always make one for us and one to give away!). I peel and thinly slice the granny smith apples and mix them in a bowl with the white sugar and 1 T of cinnamon...it makes a really nice sugary, perfectly flavored apple slices to then layer into the pie crust. YUM! Definitely cover the pie near the end as suggested or it will be rock hard and over browned. This warmed on a plate with a scoop of vanilla ice cream and you are in dessert heaven baby! :) Thanks for the recipe..love it!

Read it tried it "Great Recipe" didn't change a thing.

. I ended up with the crust and crumbs overcooked with half-baked apples underneath. From now on, I will stick with apple pie recipes that call for butter or egg mixtures between the apples instead of relying on cooking apple juices to help hold things together.

gone in ten minutes after it was out. I barely got a piece! I would suggest putting on as much of the crumb as possible because it was slightly thin.

I was so proud how well this pie turned out at Thanksgiving this year. I am a bit new to baking in general. I took picture of it I thought it looked so good! We served it along with some French Vanilla ice cream.

My whole family loved this recipe. I used a mix of Jonathon, Fugi and Granny Smith Apples and it turned out great. This is my first time making this recipe which is like an apple crips and I will definitely make it again next year for the holidays. Everyone raved about it and ate every last drop. I didn't change a thing except I left out some of the crumb topping because the thought of all that sugar made my teeth hurt..

This was OK. I cut down the spice as a reviewer indicated. It was still a bit too sweet and the spice overpowered the natural sweetness of the apples. The topping was very good. I think next time I will cut the spice to 1/4 and see how that comes out.

This was one of the less enjoyable apple pie recipes I've tried. There is WAY too much sugar and spices. It also could use some butter and flour to make the filling a better consistency. The temperature is too high and not long enough to cook the apples thoroughly. The crumb topping will burn if not covered until the last 15 minutes of baking. The only thing good about this recipe is the crumb topping is delicious. Do yourself a favor, stick with Grandma Ople's recipe, and use the crumb topping from this one.

This wasn't awful but it was way too sweet. I didn't even use all the sugar it called for and it was just to much with the crumb topping. I like the crumb topping but that's all. I probably won't make this again with all the good recipes on here I'll find another recipe with less sugar.

I wanted to try something different, and this sure was. I did not care for this recipe.

My familly loved this recipe even my husband who is not a huge fan of apple pie loved it! I did notice that after 10 min. of baking that the crumb topping was starting to burn. I covered the entire pie with aluminum foil and cooked an additional 35 min. The crumb topping stayed intact and did not turn to goo like other reviewers reported.

Delicious recipe, but watch out on the cooking time (all ovens are different and the top of our pie got a little burnt) and also how many apples are put in the dish (we got a little too much water from the apples). Overall, very good recipe.

I didn't like this recipe as much as others I've tried. I took the advice of another reviewer and reduced the heat to 400*, but after only 30 minutes of baking the top and sides were more brown than I like. I do like the amount of cinnamon, I usually add more than is called for, but this amount is perfect for me. The pie is very sweet though. I've tried this recipe three times, and I think I'm giving up on it!

Good. I used 5 red delicious apples (I think it should say 6 cups rather than 6 apples) and mixed the apples in with the cinnamon mixture instead of layering. BTW - used 1/2 cup white sugar and 1/4 cup brown for the cinnamon mix instead of all white sugar. For the topping, I used 1 cup flour, 1/2 cup brown sugar, and 1 stick of butter (got it from another recipe that was close but not quite). Did not use a pastry crust on the bottom.

This one is always a hit. I use several kinds of apples, usually red delicious, green, and gala. The different flavors each apple brings helps bring out the spices in the pie. I also add about 1/2t. of nutmeg and a bit more cinnamon to boost the spice. The pie is especially good the next day after chilling in the refrigerator. And the crumb top really adds an enjoyable texture to an already great pie.

This was very easy to make and smells fantastic while baking!

i do not have the best luck with pie recipes, so maybe the problem is me and not the recipe... BUT i made three of them to give to my boyfriend's coworkers for thanksgiving and they looked DISGUSTING! they tasted okay... a little bland if you ask me. i would keep looking for another recipe.

I took the advice of some others and baked this pie at 400 degrees for 35 minutes, then added the topping for the last 10 minutes. It is more like an apple crisp than an apple pie, but really delicious!

Almost two cups of sugar on top of a few apples?! If you like the taste of apples in your apple pie, this recipe requires a few changes. Too much sugar and too heavy on the spices for my taste.

This pie filling was terrific. I sliced the apples super thin so that they were very soft after cooking. I also added a couple tsp. of