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Apple Crumb Pie

A one crust apple pie with a buttery-cinnamon infused crumble topping.

Course Dessert
Cuisine American
Keyword pie, apple, crumb topping
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8



  • 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

Crumble Topping

  • 1/2 cup softened butter
  • 3/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 tsp cinnamon


  1. 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.