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Crumb-Topped Apple Pie


This recipe came from Better Homes and Gardens Old-Fashioned Home Baking cookbook. The pie is excellent!

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Rate this recipe 4.5/5 (17 Votes)


  • Crumb Topping recipe:
  • 6 cups thinly sliced, peeled, MacIntosh Apples
  • 1 tbsp lemon juice (optional)
  • 1/2 to 2/3 cup sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1 pie crust
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup margarine or butter



Step 1

Preheat oven to 375 degrees.

If the apples lack tartness, sprinkle with lemon juice. In a large bowl stir together sugar, flour and cinnamon. Add apples, then toss till coated. Set apple mixture aside.

Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp the edge of the pastry. Shake 1/2 tsp of cinnamon on the pie crust.

Transfer apple mixture to pie plate. Sprinkle crumb topping over pie (see directions below). To prevent over-browning, cover edge of pie with foil. Bake 25 minutes, remove foil, bake 20-25 minutes or until top is golden. Cool on wire rack.

Crumb Topping:
In a medium mixing bowl stir together flour, sugar, cinnamon and nutmeg. Cut in margarine or butter until crumbly. Makes about 1 1/4 cup.


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