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.Jump to Recipe
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.
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.
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.
Apple Crumble Pie
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
- 3/4 cup all purpose flour
- 1/2 cup granulated sugar
- 1/3 cup cold butter
- 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.