Apple Crumb Pie

This week's Tuesdays with Dorie (TWD) recipe was chosen by Emily of Sandmuffin: All-American, All-Delicious Apple Pie.  I'm sorry to report that I did not bake along this week.  We just got back from a week long trip out of state and I've spent the last two days trying to get settled back in before going back to work today.  I've done one very big thing since returning, however... I went to a cooking class and got to meet Dorie on Sunday! I hope to be able to write up a blog post about that soon.  For now, I'm pulling something from my archives to share with you that would only seem appropriate given this week's recipe.  So, instead of sharing Dorie's All-American Apple Pie with you, I'll be sharing my all time favorite apple pie recipe with you instead.


I always find it curious when I hear people say that they do not like baked fruit because I love baked apple anything. Now, there are some things that I like more than others, but I universally like anything with baked apple in it.

One of my favorite classics is apple pie. I've never been a very big fan of the double crusted apple pie.  Now a dutch apple pie or apple crumb pie, I could not live without. Growing up, we’d always spend Thanksgiving weekend at a family church retreat. The location of the camp varied, but often times it would be in the same general area and sometimes we’d go to the same place from time to time. One year, we went to a camp that was near Julian, in southern California.  They are known for their apple pies and let me tell you, for the longest time, I would say that they had THE best apple pies hands down. I would look forward to Thanksgiving and ask my parents if the yearly retreat was going to be anywhere near Julian because I wanted to get my apple pie fix. We’d pick up a few pies for immediate consumption and then a few more to freeze for later. Only thing that kept us from getting more pies was our limited freezer space :)


Well, fast forward to about seven years ago when I met my husband. I can’t remember exactly when I first had it, but his mother made me an apple crumb pie that took me straight back to my youth. It was just like the pies I had tasted from Juliann, except (dare I say) better. His mom would tell me stories about how she would make a pie for the family and how my husband would eat the entire pie himself before anyone else had been able to have some… so if he is ever around, she always makes two pies, one for him and one for the rest of the family! Well, we are like two peas in a pod because I could just as easily eat an entire pie on my own within 24 hours as well. In fact, when we went to visit them this last week, there were two freshly baked pies sitting on the counter for us as soon as we walked in the door! :)


Of course after tasting her pie, I promptly asked his mom for the recipe and started making these pies at home shortly thereafter. It took a few times for me to get the recipe down (figuring out my oven temperature and how to long to bake it to avoid mushy apples), but I am proud to say that my husband now thinks that I am better at making this pie than his own mother :) Now that’s the ultimate compliment!

So, if you love apple pie, then you must try this recipe. In my humble opinion, it is hands down better than any other apple pie or apple crisp recipe you’ll ever try.

Apple Crumb Pie
from my mother-in-law, Joan P.

9-inch unbaked pie crust
6 cups pared, sliced apples (5-7 tart apples - Granny Smith work best)
1 cup sugar, divided
1 tsp cinnamon
3/4 cup flour
1/3 cup butter

Thaw your pie crust as directed on the package and place it in your favorite pie pan.  Place the sliced apples in the unbaked pastry shell. Combine ½ cup of sugar with the cinnamon; sprinkle over the apples.

Combine the remaining ½ cup of sugar with the flour; cut in the butter until crumbly (you can do this with a pastry blender or with two knives). Sprinkle the crumb mixture over the apples.

Bake at 400F for 40 minutes or until apples are tender. Cool completely before serving.

Note: baking time is for a metal pie tin, if using a pyrex pie pan the time may vary... just bake until the crumble mixture is a nice golden brown and the apples are tender (you may need to either use a pie crust shield or cover the edges of the pie crust in foil to prevent them from burning)

This recipe has been submitted to the Monthly Mingle for the "Fruit in Baking" theme.