Easy apple crumb pie

This easy apple crumb pie is a twist on the usual fall classic apple pie. You’ll love the rich, buttery crumb topping on this apple pie and find yourself using it for other pies!

What kind of apples are best for apple pie?

I usually use MacIntosh apples for apple desserts—for two reasons. They have a nice crisp texture that holds up well to baking without becoming mushy, and they are good keepers, so I usually have them on hand.

Granny Smith would be great if you love tartness. Honeycrisp, Jonathon, and Northern Spy apples would also be great choices.

Gala, Red Delicious, and Fiji won’t make good apple pies or apple desserts because they are softer apples and would become too mushy if baked.

Save time with an apple peeler

I have to admit it; I’m short on patience. And peeling apples (and potatoes—you’ll notice that I don’t cook the potatoes in many of my recipes) is one of those things I dread.

Then, I found this wonderful apple peeler at King Arthur’s. Take a look at their baking supplies. It’s like a candy shop for a baker!

Can I make this apple crumb pie ahead of time?

I definitely recommend making this apple crumb pie ahead of time. You should allow time to make, bake, and cool this pie somewhat before serving. 

I suggest making this pie early in the day or the day ahead. It’s best served warm, but a hot pie won’t be set, and getting a slice out intact will be difficult. If a perfect presentation doesn’t matter, then go ahead and serve it fresh from the oven.

But, it’s easy to re-warm the pie in a 300º oven for 15 minutes or so.

FAQ for putting this easy apple crumb pie together

You might think that there are too many apples in the filling for this pie. But there’s a reason for that. Apples contain a lot of water and pack down substantially as they cook. So, you’ll want to heap your pie tall with apples.

Then, you’ll wonder how you’ll ever get all the crumb topping onto the top of the pie. Trust me, it will work. Add it by the handful and pack it onto the apples slightly.

The other question I receive is why the pie is initially cooked at 450º. That is to set the topping and give it a little browning. Adding the foil tent helps to prevent over-browning and keep moisture in to cook the apples through.

Your pie may fall after baking. That is normal and exactly what you want!

What to serve with this apple pie?

Vanilla ice cream is best, hands down. The cool creaminess is a perfect complement to the warm spices of this apple crumb pie.

Want to make your own no-churn ice cream? Try these no-churn ice cream recipes.

But my dad always cut a thick piece of Vermont cheddar cheese to top his pie. Go the sweet and savory route and give it a try! Everyone knows that apples and cheese go together!

What other types of pie would be good with this crust?

This crust is a great topping for any fruit pie. Try it with blueberry, strawberry rhubarb, and even blackberry.

Making this apple crumb pie in a store-bought crust is a real time-saver. The crumb topping is so rich that no one will know you cheated and didn’t make pie crust.