Apple Crumb Pie with Brown Sugar Streusel

One of the many things I love about fall is the abundant variety of apples available. It’s so fun to try different apples for eating and baking, and each one has its own unique flavor and texture. Today’s apple crumb pie features a flaky, all butter pie crust that bakes golden brown and crisp, filled with a combination of Granny Smith and Honey Crisp apples that are sweetened just enough, spiced with cinnamon, cardamom and cloves. I topped my apple pie with a buttery, salty-sweet brown sugar crumb topping, finished with a sprinkling of ground vanilla. This is a perfect pie to make during the holiday season for Thanksgiving or Christmas.

Looking for more apple recipes? Don’t miss these apple butter cinnamon rolls, apple crumb muffins, and caramel apple crumble.

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Why You’ll Love This Pie

Buttery Flaky Pie Crust. I don’t know about you, but a pie crust made with shortening just isn’t acceptable. Butter has the best flavor, and makes a perfect, golden brown, flaky crust every time.

Gooey Apple Filling. The filling is perfectly cooked so the apples still have some texture, with lots of sweet, syrupy, spicy goodness.

Fall Spices. The cinnamon, cardamom and cloves add the best flavor to the apples, and the most wonderful smell while the pie is baking.

Ingredients

Crust

• ½ recipe for All Butter Pie Dough. This pie dough is buttery, flaky and the perfect crust for all the delicious apple filling.

Filling

• Apples. My preferred apples for pie are Granny Smith and Honey Crisp apples. Their sweet-tart flavor and firm texture is perfect for an apple crumb pie, and using more than one apple gives the pie a more complex flavor.
• Lemon Juice. Adds a bit more tartness and enhances the flavor of the apples.
• Sugar. A combination of granulated sugar and dark brown sugar adds sweetness and moisture to the filling.
• Flour. Thickens the pie filling.
• Spices. Cinnamon, cardamom and cloves add wonderful flavor to complement the apples.

Crumb Topping

• Dark Brown Sugar. Sweetens the topping.
• Flour. Adds structure.
• Coarse Kosher Salt. Balances the sweetness.
• Cinnamon & Cardamom. Flavor.
• Unsalted Butter. Adds fat and flavor, to create a crisp crumble topping.

Should Apple Filling Be Pre-Cooked?

With apple crumb pie, there are two schools of thought when it comes to the filling – to cook the filling before baking or not?  My mom always cooked her filling the night before, until the apples were very, very soft, then let it cool overnight before filling and baking the pies the next day. And while they were very tasty, I remember the apple filling in her pies being so soft that it was bordering on applesauce. So for years, I resisted pre-cooking my filling, because I didn’t want the apples to get too soft and mushy after baking the pie.

But here’s the thing. Pre-cooking the filling doesn’t have to mean that the filling is going to be too soft, if it’s done correctly. And there are a few advantages to cooking the filling before hand.

TIP: Pre-cook your apple filling for a perfectly baked pie.

Ensures the Filling Thickens Properly.

When baking fruit pies, nothing is worse than thin watery juices swimming around the bottom crust, because your pie didn’t thicken. So I always pre-cook my fillings for my fruit pies, which offers extra insurance that your pie won’t be runny. Apples don’t release as much juice as say, blueberries or cherries, but if you don’t bake your pie for long enough, then you can still end up with a soupy pie and crunchy apples.

Eliminates the “Gap” Under the Top Crust.

Apples lose a lot of volume as they cook. So if you pile your pie high with apple slices and cover it with a top crust, what’s going to happen is that as the apples cook, they will soften and shrink down. This can leave a big gap between the top crust and the apple filling. It doesn’t affect the taste of the pie, but aesthetically, it’s not as pretty when you cut your pie.

Ensures the Apples will be Perfectly Cooked

And lastly, of course, everyone wants perfectly cooked apple pie filling that’s not too soft and not too crunchy. This is why Granny Smith and Honey Crisp apples are ideal for pie baking. Since they’re tart, they balance the sugar, so that your pie doesn’t end up too sweet. And they’re firm, holding their shape well even when cooked, so they won’t turn to mush. If you don’t use these varieties, you need to makes sure that you choose another good baking apple that will hold its shape, such as Jonagold or Braeburn.

I only cook my filling for about 15 minutes. It’s just enough time to slightly soften the apples so that they lose some of their volume and to let the sugar and apple juices become thick and syrupy, but not so long that they will end up too soft after my pie bakes.

Instructions

Crust

• Prepare the pie dough (1/2 of the recipe), according to my All Butter Pie Dough recipe and post.
• Roll the dough out and fit into a deep-dish pie pan or 9-inch metal tart pan. Fold the edges under and crimp the edges, or just trim the edges if using a tart pan.
• Refrigerate the crust while you make the filling and topping.

TIP: A metal pie pan will conduct heat better than a ceramic pan, helping to ensure a perfectly baked, crisp, golden brown bottom crust.

Filling

• Peel and core the apples, then slice 1/4 inch thick.
• In a stock pot, toss the apples with the lemon juice, sugar, 4 tbsp flour, and spices. Bring to a simmer over medium heat, then reduce to low. Stirring frequently, simmer the apples for about 15-20 minutes, just until they begin to soften and the juices become syrupy.
• Set aside to cool for 30 minutes.

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Topping

• In a bowl, combine the flour, brown sugar, salt, cinnamon and cardamom. Add the melted butter and stir until moistened and crumbly.
• Set aside until needed.

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Bake

• Preheat the oven to 400 F, and position a rack in the lower third of the oven.
• Place the pie pan with the chilled crust on a baking sheet lined with parchment paper. Sprinkle the crust with the remaining 1 tbsp flour.
• Spread the apple filling into the crust, letting the apples mound up in the center.

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• Bake the pie (without the crumb topping) for 20 minutes at 400 F. Reduce the oven temperature to 375 F, and continue to bake for another 20 minutes.
• Remove the pie from the oven, and sprinkle the crumb topping over the apples. If the edges of the pie crust are getting too brown, go ahead and cover them with a pie crust shield, or strips of foil.
• Return the pie to the oven and bake at 375 F for another 30-35 minutes, or until the filling is bubbling over the edges and the topping is golden brown.

• Set the pie on a cooling rack and cool for several hours. Sprinkle the crumb topping with the ground vanilla. If you want to serve your apple crumb pie warm, it will be delicious, but a little messy.
• For neat slices, let the pie cool for 1 hour at room temperature, then chill in the refrigerator for 3 hours to speed up the cooling and to help the filling set.

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Frequently Asked Questions

How do I know when my pie is done?

What you need to look for are signs that the filling has thickened in the center of the pie and the crust is cooked through. The crust should be golden brown, crisp and flaky. The juices should look thick and syrupy, they should be slowly bubbling up, and just starting to run over the edge of the pan. If you don’t see those slow, thick bubbles, your pie is not done, and you need to keep baking it, otherwise you could end up with watery filling.

How long does the pie stay fresh?

In general, fruit pies are best eaten within one day. It’s when the crust and topping will be their best, most flaky and most crisp. I like to bake apple pies at night, and let them cool overnight. By the next day, the filling is perfectly set so that the pieces come out nice and neat. If you want to bake your pie first thing in the morning to serve by that evening, that’s fine, too!

If you can’t resist the scent of a warm, freshly baked apple crumb pie, and you just have to cut into it an hour or two after it’s come out of the oven, just know that while it will be delicious, the pieces will be a little soft and messy. Or you can let it cool at room temperature for 1 hour, then chill in the refrigerator for 3 hours, to speed up the cooling and help set the filling quickly. Leftover pie should be covered loosely, and kept refrigerated for up to 2-3 days.

What kind of apples are best for pies?

You should choose a firm apple with a great flavor. You don’t want an apple that turns to mush when it’s baked. My favorite for pies are Granny Smith and Honey Crisp apples. They have a perfect texture and nice tart flavor.

If I want to make a gluten free pie, can I use corn starch to thicken the filling instead of flour?

Yes, you can use corn starch. Instead of the 5 tablespoons of flour, try 3-4 tablespoons of corn starch.

What’s the best kind of pie pan to use?

While the ruffled edges on ceramic pie plates sure look pretty, ceramic doesn’t conduct heat very well. Metal pie pans are a much better option when baking fruit pies. The metal conducts heat better, helping to ensure a perfectly baked, crisp, golden brown crust. No soggy bottoms allowed! I often bake fruit pies in my 9-inch tart pan with a removable bottom, and it makes a far superior pie than what my ceramic pans do.

Can I make this apple pie with a lattice crust instead of the crumb topping?

Certainly you can. For instructions on making a lattice top crust, see my blueberry pie recipe post.

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