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Apple Crumble Pie

An apple crumble pie uses a buttery topping to cover a pan of bubbling, cinnamon apples, sugar and a crispy pie crust. What’s tastier than that? This pie has won more than its share of baking contests and county fairs. See why. 

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a sliced apple pie on a table with a partially eaten slice

Last week I was moving some jugs of water around in our garage. As I was crawling in and out of a tight area shoving them in place, my daughter– who was diligently working on a styrofoam Barbie house she’d made herself–looks over her shoulder at me and casually says “Hey mom? Is that our extra moonshine?”

Um, yes honey. I keep 40 gallons of moonshine in the garage. Just for kicks.

“What?” I asked.

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    She repeated her question. I couldn’t help but laugh.

    “Caroline honey, do you even know what moonshine is?” I asked her.

    Of course the answer was no, but Lord I hope she doesn’t start telling people I have a surplus of grain alcohol in my garage.

    Now on to the pie!

    This is not just an apple pie. This is THE pie. The one that has won me four blue ribbons and one Grand Champion at the county fair four years running. It’s THE pie that makes my kids talk smack to the  blue haired old ladies at the fair when we submit it for judging. I’ve tried to get them to stop.”Her bread is soooo much darker than yours mom. We got this mom. What did that lady do to her biscuits mom? Yours look better. Yours is gonna taste better mom….” and on it goes.

    Last week when we dropped this off, my son looked at the lady behind the table and said “It’s all about winning.” Wah. Wah. Wah. (Sad game show music here.)

    I promise I never told him that. I just think it’s fun to try and I was hoping they might learn the value of gracious defeat by watching me. Apparently they have only learned to gloat. That must be their dad’s genetics. If you knew him, you’d know I was right.

    a slice of apple pie on a plate with a fork

    Make this apple crumb pie with sour apples if possible–a Granny Smith is best. Anything else just isn’t right. You can use a refrigerated pie crust or make your own and it’s going to be awesome. You’ll walk away with I-want-to-smack-talk-my-grandma rights–or the old ladies at the fair–just don’t let your kids hear you.

    a slice of apple pie on a plate with a fork

    Apple Crumble Pie

    The classic tart-sweet American apple crumble pie that's easy and perfect year-round.
    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Servings 8 people
    Author Rachel Ballard


    For the pie

    • 7 medium Granny Smith apples peeled, cored and sliced thin
    • 1/2 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1 refrigerated pie crust or homemade

    For the crumble


    • Preheat the oven to 400 degrees.

    Assemble the pie

    • Add the peeled, cored and sliced apples to a medium bowl.
    • Add 1/2 cup sugar and the cinnamon and toss to coat. Set aside.
    • Place a pie crust into a regular 9-inch pie plate. (This can be refrigerated or homemade.) Flute or crimp the edges and add the apples, spreading them out evenly, set aside.

    Make the crumble

    • In a small bowl add the remaining 1/2 cup sugar and flour and mix well. Use a box grater to grate the butter in or break it in to small cubes and work it in to the flour and sugar until it's the size of small peas.
    • Sprinkle the top with the flour mixture, covering as much of the apples as possible.
    • Bake 40-50 minutes until the apples are tender. You may need to place a sheet of foil over the pie as it bakes if the top begins to brown too much.
    • Serve warm, room temperature or cold.


    Serving size: 1/8 of the pie. 


    Serving: 1sliceCalories: 388kcalCarbohydrates: 66gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 20mgSodium: 157mgPotassium: 204mgFiber: 5gSugar: 42gVitamin A: 322IUVitamin C: 7mgCalcium: 20mgIron: 1mg
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Dessert
    Cuisine American
    Keyword apple crumb pie, apple pie, apple pie with crumb topping

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    1. 5 stars
      Thanks so much for that Rachel, that makes total sense and in fact is genius!!! I love your logic 🙂 The ATK tip is brilliant too! Removing the need for blind baking makes this recipe even MORE appealing!!

    2. 5 stars
      One day your daughter is going to figure out what moonshine is – what will she think of you??!!!! 😉 I have a question about the pie actually. I notice the pastry is not blind baked and I wondered if there was a particular reason for that? Thank you!

      1. Hey Nagi, that’s a good question. I have a few reasons I don’t blind bake this crust. The first is that I was taught it this way–;) That said you certainly can if you want to but because I use a Granny Smith apple that doesn’t have a lot juice the crust doesn’t get too soggy or wet. The other reason is that I recommend slicing the apples very very thin. That way the apples bake and are soft within the 40 minute cook time. If you are planning to use a very soft or juicy apple or make the apples thicker, a blind bake would be smart. And on a side note, America’s Test Kitchen recommends preheating a cookie sheet in your oven and then placing your pie plate on top of that to bake it transfers heat to the bottom of the pie pan and prevents a soggy bottom as well.

    3. So simple and oh-so-perfect. Seriously, Rachel. I love that (1) your daughter thought you have a surplus of moonshine in your garage (who doesn’t? haha) and that (2) your kids talk smack about this apple pie because it’s so good. That’s saying something.

      Can’t wait to try this out!

      Also, this is one of my favorite recipes from last week’s #thatsfreshfriday link-up! I’ll be sharing it on my blog tomorrow evening, and I hope to see you back there again this week sharing again. Happy July 4th, and keep up the great work!

      1. Well gosh Erin, doesn’t everyone keep 40 gallons of shine? Seriously. Where’s yours? Ha ha!! I don’t know what she was thinking! Thanks for sharing my recipe again too–that’s dandy 🙂

      2. Haha. EXACTLY. While we might not have moonshine, while I was in training for a marathon, I’m fairly positive we had probably about 20 gallons of miscellaneous beer in the inside fridge AND outside fridge. As you do. Because, apparently, running ridiculous amounts of miles makes me want to drink all the beer. Who’d have thunk?

        You’re welcome! This recipe looked too good not to share, and I absolutely cannot wait to make it at home!

    4. 5 stars
      So, Rachel…is Moonshine your “secret ingredient” in your award winning apple pie? Ha ha!!! Congrats on the Awards!!

      1. Gosh Anne, I make pie probably more in the summer than I do winter! My favorite pie apples (a Lodi) is ready in June so I guess that’s what does it. And yes, my kids are full of it. Moonshine. Honestly. Ha ha!!

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