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The Best Apple Crumble Pie Recipe
"With apple season right around the corner, you will want to hold on to this recipe to use up those apples fresh from the tree. There is nothing like the buttery bottom crust, with the cinnamon apple filling that is then topped with a delicious streusel that everyone loves! This recipe is simple, easy, and finger-licking good! Be sure to cut your apples all the same size. 1/4 inch thickness is the perfect thickness. Thinner apples become too mushy and thicker apples will not cook all the way through."
Preparation Time15 min
Cooking Time45 min
Cooking Vessel Size9 inch pie plate
- 1 each Pie Crust
- 6 eachs Granny Smith Apples
- 2 tablespoons Lemon Juice
- 3/4 cup 1/4 C flour - pie1/2 C Flour - Crumble topping
- 2 3/4 teaspoons 11/2 tsp cinnamon - Pie11/4 tsp cinnamon- Crumble topping
- 1/2 cup Sugar
- 1 teaspoon Vanilla
- 1/2 cup Brown Sugar - Crumble topping
- 1/2 cup Room Temperature Butter - crumble topping
Preheat the oven to 400 degrees
Follow the pie crust instructions for thawing, and place crust over a 9-inch ungreased pie pan.
Flute the edges of the pie by pressing your index finger on one hand, in between your index finger and thumb on the other hand. Set aside.
In a large bowl, prepare the filling by mixing the apples, lemon juice, flour, cinnamon, sugar, and vanilla. Then, pour into the prepared pie pan.
To make the crumble topping, combine the brown sugar, cinnamon, flour, and room temperature butter in a medium bowl. Use a fork and press the butter into the other ingredients, until the mixture is nice and crumbly.
Pour the crumble topping on top of the pie.
Bake the pie for 15 minutes at 400 degrees, then lower the temperature to 375 and bake for an additional 35 minutes.
Allow the pie to cool completely before serving.
Top with ice cream and caramel drizzle for the ultimate treat.
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