Apple Crumb Pie

Slice of pie topped with a scoop of vanilla ice cream.

Dutch Apple Crumb Pie is filled with tart, tender apple slices wrapped in sweet, syrupy goodness and nestled in a flaky crust. Then, it's covered with a buttery streusel crumb topping. Serve it with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 50

Apple resting time 15

Total Time 1 25

Servings servings

Calories 404

Author Kim

Ingredients

1 pre-made pie crust

Pie filling

6 medium tart apples
¼ cup sugar for tossing apples
2 tablespoons butter melted and cooled
2 tablespoons sour cream
4 teaspoon lemon juice
1 tablespoon all-purpose flour
½ cup sugar
½ teaspoon cinnamon
½ teaspoon ground nutmeg

Crumb topping

½ cup all-purpose flour
½ cup sugar
¼ cup cold butter

Instructions

Peel skins and remove core of each apple. Once prepared thinly slice apples with a mandolin for accuracy. Or, if done by hand, try to ensure they are the same thickness for even cooking. I aim for slices that are about 1/4-inch thick.
Toss apples with sugar and let sit for at least 15 minutes (the longer the better, even up to 2 hours is great), so juices can be drawn out.
Pre-heat oven to 375°F and move rack to lowest setting so it is closest to the heating element. Place cookie sheet on this rack so it can heat while oven does.
Line a 9-inch pie plate with refrigerated pie pastry dough or homemade crust. Crimp or flute edges. Alternatively, you can use a pre-made pie crust that is in a tin pie pan. Set aside.
Use a slotted spoon to remove apples from excess liquid and pat dry.
Discard juices from bowl. Then, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg in a bowl. Spoon filling into pie crust.
To make the crumb topping, use a separate bowl to combine flour and sugar. Once mixed, cut in the butter using a fork until the mixture resembles coarse crumbs or clumpy sand.
When you can no longer see the butter and the mixture has a crumbly texture sprinkle the crumb topping over the entire pie filling.
Place pie in the oven and on the heated cookie sheet. Bake pie at 375°F for 45-50 minutes or until the filling is bubbly and apples are tender. Once you notice bubbling, let the pie cook for an additional 5-6 minutes.
After removing pie from the oven, allow it to cool on a wire rack for a full 3 hours, so it can come to room temperature and juices can set before serving. Serve pie with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Notes

Apples. I recommend using half tart apples and half sweet apples. Tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, and/or Fuji apples will yield the best flavor. Be sure your apples are sliced in similar thickness. You don’t want some solid apples and some thin, mushy apples.

Make Ahead. Apple crumb pie is a great dessert to make ahead of time! Make 1 day ahead of when you plan to serve it. Once it’s baked and after it cools, cover tightly and keep at room temperature.

Freezing Instructions. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow it to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

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