by Diana Rattray
This apple pie is sure to please everyone—it’s an apple crumble and pie in one dessert. Just one crust to roll out makes it an easier pie than a double crust pie, plus you get that wonderful crunch of the topping. Fresh apples are tossed with the perfect blend of sugar, lemon juice, and cinnamon. Or use two cans of apple pie filling and add cinnamon, to taste.
Apple Crumble Pie
This apple pie is finished with a crunchy brown sugar and butter crumble topping. It’s an apple crumble and apple pie in one dessert!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Pies, Apples
- Method: Bake
- Cuisine: American
Ingredients
Scale
Topping
Instructions
- Line a 9-inch pie pan with pastry and crimp the edge as desired.
- In a bowl, combine the apples with the granulated sugar and 1/3 cup of brown sugar, the 2 tablespoons of flour, cinnamon, 1/4 teaspoon of salt, lemon zest, nutmeg, and lemon juice. Toss to coat. Fill pie shell, arranging the apple slices flat.
- In a bowl, combine the cup of flour with 1/2 cup of light brown sugar, 1/8 teaspoon of salt, and the butter. Sprinkle over the apples.
- Bake at 375 F for 45 to 55 minutes, or until the apples are tender. If the edge browns too quickly, cover with a pie shield or foil ring.
