Apple Crumb Pie
A one crust apple pie with a buttery-cinnamon infused crumble topping
Some folks call it Dutch Apple.
Others, French apple. And some just simply Apple Crumb Pie.
Whatever this pie is called in your home, I bet like ours, it’s a fall favorite!
Because really, what’s not to love?
This pie really has it ALL!
An oh so scrumptious flaky crust. A fall spiced infused apple filling. An last but certainly not least-that super yummy buttery-sweet crumble topping.
So what does it take to create such perfection?
Well for starters..the crust.
If you don’t have time to make your own-go ahead and buy one. There’s no judgment here.
But if you do…then, by all means, do so.
Originally I used the same crust recipe my mom had made and then handed down to me years ago. But I found this recipe a few years ago while watching an episode of my favorite Food Network Show Pioneer Woman and I just LOVE it! This recipe is similar to my mom’s as it uses shortening and water, but Ree also adds in an egg and vinegar which I think makes it SUPER flaky! TIP: This dough is a bit sticky. Refrigerate for at least an hour before attempting to roll out.
As for the filling. You could just mix the apple with some sugar and spices and call it good, which is what I usually do. Or, whenever I have some on hand, I like to use a jar of my homemade apple pie filling! (Psst. I’ll be sharing a copy of the recipe in our newsletter this week for those of you who subscribe!) 🙂
Either way, the warmth of the spices and the tartness of the apples create a filling that is undeniably fall-inspired.
But what really makes this apple pie over the top is that sweet-buttery crumb topping. In my opinion, it beats two-crust pie hands down!
Of course, that is just my opinion. I’ll let you be the judge!
Here’s the full recipe!
Apple Crumb Pie
A one crust apple pie with a buttery-cinnamon infused crumble topping.
- 1 1/2 cups shortening
- 3 cups all-purpose flour
- 5 Tablespoons cold water
- 1 Tablespoon white vinegar
- 1 tsp salt
- 6-8 medium apples peeled, cored and sliced
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup white sugar
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp cinnamon
Cut shortening and flour together with a pastry cutter in a large mixing bowl until the texture resembles coarse cornmeal. Do not overmix. Add-in water, vinegar, egg, and salt. Mix until just combined. Roll into a large ball and cut dough into two balls. Place each ball in saran wrap and flatten slightly with the palm of your hand. Place one crust in the refrigerator for 1 hour. The other one can be frozen. Meanwhile, combine apples, sugar, and spices in a large mixing bowl. Set aside. Combine butter, sugar, flour, and spices in another mixing bowl using a pastry cutter until butter is peas sized and the mixture is the texture of crumbs.
Preheat oven to 400. Remove pie dough from the refrigerator and roll out on a well-floured surface. Keep turning the dough to avoid sticking. Roll out to a 12-inch diameter about 1/8" thick. Place in pie tin-and crimp edges. Pour pie filling into crust. Sprinkle with crumb topping. Bake for 10 minutes. Then turn the oven temperature down to 350 and bake for 55-60 minutes or until apples are tender and topping is golden brown.
This Apple Crumb Pie has been a family favorite for as long as I can remember and I just know yours is going to love it too!
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Here are a few more apple recipes you might enjoy!
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Happy Wednesday, sweet friends!