This deep apple pie has caramel coated apple chunks and topped with a buttery crumble. This is definitely an apple crumb pie that should be on your holiday menu!
I love a good apple pie but that crumble topping is what always wins me over against a regular pastry apple pie! Apple crumble has always been one of my favorite desserts, I think it’s the warm inside and the crunchy, buttery topping but this apple crumb pie gives you the best of both worlds. It slices like a pie and the apples are baked slowly in a rich caramel sauce. Try this before Thanksgiving and I bet you’ll have it on your menu!
Making an apple crumb pie
Making pies can be tricky and stressful but this crumble pie omits all of that. I even used a frozen pie crust and before you say, shame on you, frozen pie crusts have come a long way. If you have a great recipe and the time to make your own homemade pie crust, I say go for it. But that’s not always the case when the holidays are here and your’e juggling turkey and side dishes for 12!
- Prepare the apples- Granny Smith’s are the best choice for pie as they are firmer and can stand up to the long bake time without turning to mush like a Gala apple or other red apple might. Slice them into chunks and add to the pie crust
- Making the caramel sauce- This is an important part of the recipe because when the pie is baking, the sauce will mix with the juice of the apples and bubble up creating a thick caramel sauce, perfect for mixing with ice cream when served or try serving it with this amazing vanilla custard on the side.
- The crumble topping- This is what makes a crumb pie in my opinion. If it’s too dry the topping will look like dust and too buttery, the crumble will become soggy and lose its crunch. Mix the crumble ingredients with your fingers making sure to rub the flour and butter until there’s enough moisture and fat to turn the crumble into “sand”. Once you get to this point you’ll end up with small pea sized pieces. Let it rest in the fridge while you make the rest of the pie.
FAQ’s about making this recipe
Yes, but just for 10 minutes to give the pastry a head start on baking after you fill it with apples and sauce.
Yes it is. The only difference between a Dutch pie and a regular pie is the topping.
Serve slightly warm with whipped heavy cream or vanilla ice cream on top. Let the ice cream melt for the ultimate comfort dessert.
If you are serving it within three hours of baking, I would leave it at room temperature. Any longer and place it in the fridge.
This pie will easily feed 8
This could be baking at the too low of a temperature or too much butter.
tips for creating the best apple crumb pie
- Use Granny Smith apples or Golden Delicious for the best results.
- Make sure to keep the crumble topping cool once you mix it together. The will help to keep the chunky pieces of crumble intact.
- Bake the pie crust straight from the freezer, unless you make your own and then you would make sure it was chilled before placing in the oven.
- Let the pie rest for at least an hour before slicing. It should still be warm.
- You’ll need four large sized apples for this recipe, 5 medium sized. The apples will shrink a bit while cooking so your apple crumble pie should look a bit like a mountain before it goes in the oven.
- If it seems like your pie is browning too much on the top, you can loosely cover it with some foil.
more great pie recipes
Apple Crumb Pie
- 1 9 inch frozen pie crust
For the topping
- 1 cup all purpose flour
- 6 tbsp unsalted butter, diced
- ¼ cup brown sugar
For the filling
- ½ stick unsalted butter, (2oz)
- ½ cup brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 5 Granny Smith apples
- ¼ cup brown sugar
- 2 tsp cornstarch
- Preheat the oven to 375°F.
- Bake the pie crust for 10 minutes and set aside.
- Combine the flour, butter and brown sugar for the topping.
- Rub the ingredients together until it feels like sand and begins to clump together, set aside in the fridge.
- In a large pan, melt the butter and add the brown sugar over a medium heat.
- Once the mixture begins to boil, add the cream and whisk quickly until the caramel sauce becomes smooth.
- Turn off the heat and add the vanilla, whisk.
- Peel the apples and cut into chunks about an 1 ½ inch square, transfer to a bowl.
- Add ¼ cup brown sugar and the cornstarch to the apples and toss well.
- Transfer the apples to the pie crust and pour the caramel sauce over the apples.
- Sprinkle the crumb topping over the apples and place the pie on a baking tray.
- Bake for about 45-50 minutes and the crumb is golden and the apples are bubbling around the edges. Cover the pie loosely with foil if it begins to brown too much.
- Let the pie rest for at least an hour and serve warm with ice cream or whipped cream on top.