Apple Crumb Pie

10/01/2008 at 11:42 am (food)

I recently canned some apple pie filling and made some apple crumb pie the other night. I wanted to post the recipe on here so I don’t lose it, as it was a big hit in the family!


The crust-(from Land O’Lakes website)

2   cups all-purpose flour
1/4   teaspoon salt
2/3   cup cold butter
4 to 5   tablespoons cold water

Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.

For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.

What I did was I made the crust, rolled it into a ball and wrapped it in wax paper and put it in the fridge. Then, I made the crumb topping in a seperate bowl and put that in the fridge.

Crumb topping-(Better Homes and Garden)

1/2 cup flour

1/2 cup brown sugar (I make my own)

3 Tablespoons butter

a few sprinkles of cinnamon (my addition)


When I was ready to make the pie, I preheated the oven to 350 degrees and I rolled out the chilled pie crust into my pie pan and spooned the canned apple pie filling on top. Then I sprinkled the crumb topping on top and baked in the oven for 30 minutes. The apples in the pie filling had already been cooked so I was just basically cooking the crust. Recent batches I have baked it at higher temperatures and for longer baking times and it seems the crust would turn out too tough and overbaked. The way described above produces a flaky crust and very delicious! A winner in our household!

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1 Comment

  1. sandraraven said,

    Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

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