Apple Crumble Pie

When I first started making the pies for the holidays, I made it simple and bought frozen pie crusts in an aluminum pan. After many years, I decided I’d try making homemade pie crust for my pies. I tried a few different recipes and just found that it didn’t really make any difference in the final product.

I’ve tried the No-Fail Pie Crust, the one with vinegar in it, and the one that you just mix together in the pan. I actually liked the one that you mix directly in the pie pan, but it really wasn’t worth the extra effort and money necessary to make it. I do buy the refrigerator crusts now because they don’t crumble or break apart, they are easy to use.

Apple Crumble Pie ~

The first step is to peel, core, and cut five cups of apples. I use the same method to do this as I demonstrated for the Waldorf Salad. I like to use Red Delicious or Gala apples for baking. Frequently I use older apples because my family does not like any crunch in their apple pie, so this is a good way to use up older apples. Actually, I have prepped the apples for my Christmas pie already. They will turn brown in the freezer and be liquidy when they are thawed but I dump it all in and add the other ingredients anyway and it turns out great!

Apple Crumble Pie Filling ~

Stir this together and pour into pie crust in pie pan.

Apple Crumble Pie ~

Now for the crumble topping. Flour, Sugar, and Butter are mixed together with a pastry blender. This year my butter was a bit too soft and so its consistency was a little off but still tasty.

Ready to Bake ~

Unfortunately I did not get a picture of an individual slice. :(  At least I got a picture of the baked pie. :) I’ll try to remember to get a picture at Christmas.

Yummy Apple Crumble Pie ~

I hope you will try this pie and enjoy it as much as we do.

Until next time, God bless,

Michele ºÜº

Apple Crumble Pie


  • 5 cups peeled, cored, and cubed apples
  • 1/2 cup sugar
  • 2 Tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 Unbaked pie crust (I use refrigerated)
  • Topping:
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup butter


  1. In a bowl, combine first five ingredients.
  2. Spoon into pie shell.
  3. For the topping, combine sugar and flour; cut in butter until mixture resembles course crumbs.
  4. Sprinkle over pie
  5. Bake at 400º for 10 minutes.
  6. REDUCE heat to 375º and bake for 40-45 minutes or until topping is browned and apples are tender.
  7. Cover crust edge with foil during the last 15 minutes if it is getting too brown. I use glass pie pans and don't have a problem with this, although I should have baked it a few minutes longer this year.
  8. Cool completely before cutting.

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