Apple Crumb Pie

Thinly sliced McIntosh apples in cinnamon sugar under a buttery crumb topping, baked at 400°F for 40 minutes.

Vegetarian

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Apple crumb pie with a golden crumb topping, a slice cut showing apples
  • Prep 25 min
  • Cook 40 min
  • Total 1 hr 5 min
  • Yield 1 (9-inch) pie

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills makes her apple crumb pie with McIntosh apples, peeled and sliced thin, a job she says is much easier with an apple wheel. The apples are tossed with cinnamon sugar and covered with a simple crumb topping of sugar, flour and butter.

Ingredients

Filling

  • 1 9-inch pie shell
  • 5 to 7 apples (Sandra uses McIntosh)
  • 1/2 cup sugar mixed with 1 teaspoon cinnamon

Topping

  • 1/4 cup sugar
  • 3/4 cup flour
  • 1/3 cup butter

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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Instructions

  1. Slice. Peel and core the apples and cut them into thin slices, being careful to remove the seeds.
  2. Fill. Combine the apples with the cinnamon sugar and pour into the crust.
  3. Topping. Work the sugar, flour and butter into crumbs and sprinkle over the filling.
  4. Bake. Bake at 400°F for 40 minutes.

Vegetarian

Tips

  • Sandra's book calls for a baked pie shell. If you use an unbaked one, it bakes right along with the filling; with a prebaked shell, cover the edge with foil so it does not over-brown.
  • Sandra's pie crust hint: when a recipe calls for a pie crust, you can use frozen pie crusts (she uses Mrs. Smith's or Oronoque Farms) following the package directions, or ready-made crumb crusts such as graham cracker or chocolate.

Make the crust from scratch: our All-Butter Pie Crust.

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