This classic fall pie features tender, juicy, spiced apples, a flaky crust and a cinnamon and sugar crumble topping.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: apple, apple crumble pie, apple pie
Servings: 8slices
Calories: 675cal
Author: Amy Desrosiers
Cost: $4
Equipment
9" pie dish
Ingredients
14.1ouncespie crustrefrigerated variety, 1 single crust
6largeGranny Smith Applespeeled, cored, sliced to 1/2" thick
1tspcinnamon
1tbspslemon juice
1/2cupgranulated sugar
1/4tspnutmeg
2tbsps.butterdiced cold
Crumble Topping
1cupall-purpose flour
1stickunsalted buttersoftened
2/3cuplight Brown Sugar
1/2tsp.cinnamon
1/2cupwalnuts
1tbsp.granulated sugar
Instructions
Preheat oven to 400 degrees Fahrenheit.
Spray a 9" pie dish with nonstick spray and line the pan with your pie crust. Crimp the edges.
Peel, wedge/core apples to 1/2" thickness. Add them to a large bowl.
Add cinnamon, sugar, nutmeg, and lemon juice directly to the apple slices bowl and toss.
Pack the pie crust with the spiced apples. Add the tiny cubed butter pies around the apples in a scattered method.
In a small bowl, combine the flour, softened butter, cinnamon, walnuts, and sugars. With clean hands, work mixture into a crumble. The pieces should be a a little larger than peas.
Bake pie on a baking dish on the middle rack for 20 minutes at 400 degrees Fahrenheit. Reduce oven temp to 375, add a pie crust shield to pie and return to the oven to bake another 30 minutes.
Allow pie to cool for at least 2 hours before slicing. It is better to wait a full 3-4 hours though. Enjoy!
Notes
Nutritional values may vary and are meant to be a guide.