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Cinnamon Apple Crumb Pie

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A cozy fall dessert with a flaky bottom crust, tender cinnamon-spiced apples, and a golden buttery crumb topping. This apple crumb pie is easier than a double-crust pie and always a crowd-pleaser.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 85 minutes
  • Total Time: 2 hours 10 minutes (plus cooling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Crust:
  • All-purpose flour (plus more for surface)
  • Kosher salt
  • Granulated sugar
  • Chilled unsalted butter, cubed
  • Vegetable shortening, frozen and cubed
  • Ice water
  • Apple cider vinegar
  • Apple Filling:
  • Granny Smith apples, peeled, cored, thinly sliced
  • Granulated sugar
  • All-purpose flour
  • Ground cinnamon
  • Unsalted butter, melted
  • Crumb Topping:
  • All-purpose flour
  • Granulated sugar
  • Light brown sugar, packed
  • Ground cinnamon
  • Kosher salt
  • Chilled unsalted butter, cubed
  • Optional for serving:
  • Vanilla ice cream

Instructions

  1. Make crust: Mix flour, salt, and sugar. Cut in butter and shortening until coarse crumbs form. Drizzle in ice water and vinegar until dough clumps. Shape into disk, wrap, and chill 30 minutes.
  2. Prepare crust shell: Roll dough into 12-inch circle, fit into 9-inch pie dish, trim/crimp edges. Chill while preparing filling.
  3. Make apple filling: Toss apples with sugar, flour, cinnamon, and melted butter. Let rest briefly.
  4. Make crumb topping: Mix flour, sugars, cinnamon, and salt. Cut in butter until mixture resembles wet sand.
  5. Assemble: Fill crust with apples, mound in center. Cover with crumb topping, pressing gently.
  6. Bake: Bake at 400°F (200°C) for 40 minutes (cover if browning too fast). Reduce to 350°F (175°C) and bake 45 more minutes, until apples are tender and filling bubbles. Cool at least 1 hour before slicing.

Notes

  • Use Pink Lady or Braeburn apples for variation.
  • Add chopped walnuts or pecans to topping for crunch.
  • Substitute coconut oil for shortening in crust for a unique twist.
  • Preheat baking sheet under pie to keep bottom crust crisp.
  • Store leftovers in fridge 3 days or freeze up to 3 months. Reheat in oven for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/cinnamon-apple-crumb-pie/