Classic Apple Crumb Pie with Brown Sugar Topping

Classic Apple Pie

This Dutch-style apple pie has a single fluted bottom crust, tender cinnamon apples, and a thick brown-sugar crumble instead of a top pastry crust. The filling should be soft but still show distinct apple pieces when a wedge is cut.

A refrigerated crust keeps preparation simple, though a homemade single crust works too. Bake until the topping is deep golden and the filling bubbles near the center, then cool the pie for at least 2 hours so the juices can thicken before slicing.

Ingredients for Classic Apple Pie

Crust and apple filling

• 1 unbaked 9-inch deep-dish pie crust, refrigerated or homemade
• 6 cups peeled, cored Granny Smith apples or other firm tart baking apples, sliced about 1/4 inch thick (about 6 medium apples or 900g prepared)
• 1/2 cup granulated sugar (100g)
• 1/4 cup all-purpose flour (30g)
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg, optional

Crumb topping

• 1 cup all-purpose flour (125g)
• 3/4 cup packed light or dark brown sugar (160g)
• 1/2 cup cold unsalted butter, cut into small cubes (113g)
• 1/8 teaspoon fine salt, optional

Firm tart apples hold their shape as they bake. Sweetness and juiciness vary by variety, so the filling may vary slightly. Slices about 1/4 inch thick pack evenly into the crust; thicker pieces will stay firmer and may need more baking time.

How to Bake Classic Apple Pie

1. Prepare the oven and crust: Position a rack in the lower-middle part of the oven and preheat to 400°F (205°C). Fit the crust into a 9-inch deep-dish pie plate and flute the rim. Set the plate on a rimmed baking sheet to catch any juices that bubble over.
2. Coat the apples: In a large bowl, toss the sliced apples with the granulated sugar, 1/4 cup flour, cinnamon, and optional nutmeg. Mix until evenly coated, with no dry flour pockets.
3. Fill the crust: Transfer the apples and all their coating to the crust. Press gently into an even mound, leaving the fluted rim visible. The apples will shrink as they bake.
4. Make the crumble: Combine the remaining 1 cup flour, brown sugar, and optional salt in a medium bowl. Cut in the cold butter with a pastry cutter, fork, or fingertips until the mixture has sandy crumbs and pea-sized to marble-sized clumps. It should hold together when squeezed but break apart easily; do not work it into a paste.
5. Top and bake: Scatter the crumble over the apples, keeping the crust rim exposed. Bake uncovered on the rimmed sheet for 45 to 55 minutes, starting to check at 45 minutes. The topping should be deep golden brown, the crust edge golden, and the filling bubbling near the center as well as the edges. If the topping darkens before the filling bubbles, lay foil loosely over the top and continue baking. Rotate the pie around 35 to 40 minutes only if it is browning unevenly.
6. Cool and serve: Transfer the pie plate to a cooling rack. Cool for at least 2 hours before cutting into 8 wedges so the thickened juices can settle.

How to Tell When the Filling Is Baked

Golden crumble alone does not mean the apples underneath are ready. Look for active bubbles coming through the topping closer to the center, not just juice escaping at the rim. Where the filling is visible, the apples should look tender rather than raw. Use these cues rather than the clock alone, especially if the apple slices are thicker or the pie dish is particularly deep.

Serving and Storing Apple Crumb Pie

Serve wedges slightly warm or at room temperature, directly from the pie dish. The topping is crispest on the day of baking. Cool leftovers fully, then cover and refrigerate them; the crumble will soften during covered storage.

For another fruit dessert with a crunchy topping, try this cranberry orange pecan crisp.

Nutrition

Approximate per slice (1/8 of the pie): 495 calories, 4g protein, 20g fat, and 76g carbohydrates. Approximate per 100g of baked pie: 265 calories, 2g protein, 11g fat, and 41g carbohydrates. Values are estimates; the crust used and the amount of moisture lost during baking will affect them.