• Katie Stilo

Apple Crumb Pie

This pie has a sick amount of crumb topping on it and thats just how it should be for a crumb pie. I make this recipe at least once a month. If you're using in-season apples, adjust the sugar to 1/2 cup as they will naturally be much sweeter. I add 1/2 cup of the sugar then taste the filling mixture to see if it needs more, then proceed with additional 1/4 if necessary. One of the biggest mistakes people make when baking pie is under baking it. People see a small amount of golden brown and automatically think its finished. This is very wrong! Pie should be cooked for at least an hour, most cases more. You want to make sure the bottom of the pie dough is cooked and the filling is bubbling in the center, which means it has fully cooked thru. The edges of the crust will be deep golden brown, flaky and delicious. Don't rush pie perfection, have patience!

Makes one 9-inch pie

For The Filling:

1 disc if your favorite pie dough (this is my favorite)

8 apples, mix of Granny Smith, honey crisp, Rome, cortland, empire or any baking apples

1/4 cup all-purpose flour

3/4 cup sugar

1 teaspoon salt

1/2 teaspoon nutmeg

1 tablespoon cinnamon

Juice of 1 lemon

For the Crumb Topping:

1 cup all-purpose flour

1/2 cup brown sugar (preferably light but dark works as well)

1 teaspoon cinnamon

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1. Preheat oven to 400 degrees. Roll out pie dough to a 12 inch circle. Transfer to 9-inch pie plate. Trim any dough that overhangs, leaving about 1 inch overhang. Tuck overhang underneath and gently press against edge of pie plate to create an edge to crimp. Crimp edges as desired. Place pie shell in the fridge or freezer while you make the filling.

2. Peel and cut apples into 1/2 inch slices. Add to a large mixing bowl. Add flour, sugar, salt, nutmeg, cinnamon and lemon juice to apples. Toss to combine. Set aside while you prepare the crumb topping.

3. In a medium bowl combine flour, sugar, cinnamon, salt and butter. Mix together with your hands till mixture comes together and you're able to squeeze into large crumbs, about 3 minutes.

4. Place apple filling and any juices into pie shell, top with entire crumb mixture (it will be a lot, thats good!). Bake on a rimmed baking sheet at 400 degrees for 15 minutes then reduce the temperature to 350 and bake till deep golden brown all over and filling is bubbling in the center. This will take about an hour. Cool completely before serving.


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