Apple Pie With Crumb Topping

This apple pie with crumb topping features a flaky, buttery crust topped with tender apples and a golden crumb topping. Made with 7 ingredients, it’s perfect for the holidays! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 272kcal

Author Arman Liew

Ingredients

1 9-inch pie crust * See notes

For the apple pie filling

5 cups sliced apples approximately 6-7 apples
1/2 cup sugar
2 tablespoon all-purpose flour
1 tablespoon cinnamon

For the crumb topping

1/2 cup sugar
3/4 cup all-purpose flour
3/4 cup walnuts chopped
1/3 cup butter melted

Instructions

Prepare your pie crust or use a store bought pie crust. Preheat the oven to 200C/400F.
In a large mixing bowl, prepare the apple pie filling. Add the sliced apples, sugar, cinnamon, and flour and mix well.
In a separate bowl, prepare your crumb topping. Add the sugar, flour, and chopped walnuts, and mix well. Add your melted butter and mix until a crumbly texture remains.
Transfer the apple pie filling to the prepared pie crust. Cover the top of the pie with the crumble mixture.
Bake the pie for 40-45 minutes, or until the crumble has turned golden brown. Remove from the oven and let sit for 10 minutes, before serving.

Video

Notes

I used a store-bought pie crust, but if you'd like to make it from scratch, here is my simple recipe: 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup unsalted butter, cubed, and 1/4 cup ice water. Add all the ingredients, except the water, to a mixing bowl and mix until a crumbly texture remains. Gradually add the water until smooth. Gently knead the dough, shape it into a ball, cover it with plastic wrap, and chill for an hour. When ready to bake, roll out the dough until 1/8 inch thick and transfer it to a 9-inch pie pan. There is no need to blind bake it.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to two weeks.

TO FREEZE: Cover the leftover pie (or pie slices) in plastic wrap and store them in a freezer-safe container. Freeze them for up to six months and let them thaw overnight in the fridge.

TO REHEAT: Microwave leftovers in 20-second intervals or until warm.

Nutrition