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Apple pie with crunchy topping recipe

Apple pie with crunchy topping recipe

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A deep apple pie with crumble mixture sprinkled on top which gives it a lovely texture. Everyone who tries it raves about it!

136 people made this

IngredientsServes: 8

  • 1 (23cm) unbaked pastry case
  • 125g plain flour
  • 100g dark brown soft sugar
  • 100g caster sugar
  • 1 teaspoon ground cinnamon
  • 125g butter
  • 7 Granny Smith apples - peeled, cored and sliced
  • 1 tablespoon lemon juice
  • 100g caster sugar
  • 3 tablespoons plain flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Place rack in lowest position in oven. Heat oven to 230 degrees C / Gas 8.
  2. To make topping: Mix 125g flour, 100g brown sugar, 100g caster sugar and 1 teaspoon cinnamon; rub in butter until mixture is moist and crumbly, and clumps together easily.
  3. To make filling: Peel, core and slice apples into approximately 3mm slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, caster sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
  4. Layer apple slices in pastry case. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
  5. Place pie on baking tray in oven to catch juice drippings. Bake for 15 minutes. Reduce oven temperature to 180 degrees C / Gas 4, and bake for 45 minutes to one hour; bake until centre of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

Apple pie tips

To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.

If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.

Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.

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Reviews & ratingsAverage global rating:(134)

Reviews in English (103)

by ARTSYFARTSYGYRL

My best friend introduced me to this pie when he entered it - and WON - a company-wide baking competition! It was sooo delicious that at least 20 people begged him for the recipe. Since then I've been hooked! I make it whenever I have company, serving it hot out of the oven with a dollop of vanilla bean ice cream! I am always flustered by the overwhelming compliments. Warning, though: this pie is messy - don't expect a clean slice!!!! Also, I usually end up filling 2 pie crusts with the filling (it makes a LOT) then double the topping recipe. DEEEEE-LISH!!!!-02 Jan 2004

by Loladear

Finally, an apple pie recipe I can give five stars to! I've made this three times now,tweaking it a bit each time and this last time was the best.Notes: 5 and a half granny smiths instead of 7 okay. May want to lower tartness by using a coupleapples of a different type. Add 1/3 cup brown sugar in the filling along with the 1/2 cupwhite sugar. Add 1/8 tsp allspice, 1/16 tsp ground cloves. Cut apples really thin and spiral when layingit out in pan. Crumb topping is a bit powdery, needs work... turns out crispy and sweet which works wellwith the tartness of the apples. May lower heat a bit since topping was dark. Didn't affect taste, just the look.-22 Jan 2003

by CHRISTINE

I have made this pie twice now, and both times it came out fantastic. The first time I did not use all of the topping, nor did I pat it down, thus, it created a wonderfully crumbley texture for the top. The second time I patted it down and it made more like a crust. Both are great, just different effects. Everyone raved.-28 Jul 2005


Apple Pie With Crumb Topping Recipe – How to Make it in 10 Simple Steps

Apple pie is one of the most popular flavors of pie. Our recipe for Apple Pie With Crumb Topping gives a new twist to an oldⷺshioned favorite. We leave out the traditional top crust of the pie and replace it with a crunchy, delicious crumb topping that you will love.

This pie is absolutely fantastic, with classic sliced apples topped with an oatmeal crumb topping. It is greatly sliced and served on its own, but we think that to really showcase this pie, you might want to top each slice with a scoop of vanilla ice cream and a sprinkle of walnuts or pecans. To help the apple pieces in the pie bake evenly, try to keep them of a consistent size, shape, and thickness.

We include instructions for making a pie crust from scratch. However, if you are too busy, or if you are intimidated by making a pie crust from scratch, feel free to substitute a pre-made pie crust that you can find in the grocery store’s dairy case. This will cut your preparation time in half since all you will need to do to make the pie will be to peel, cut, and slice the apples, and create the crumb topping for the pie.


Apple Pie with Streusel Topping (From the Play ‘Pie in the Sky’)

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Have you ever gotten a recipe from going to the theater?

I did last weekend, and it’s a great one! I went to see the world premiere of a comedy called “Pie in the Sky,” by Lawrence Thelan, at the Victory Theatre in Burbank, California.

It’s a wonderful, simple, small play about the relationship between an 85-year-old mother and her 65-year-old daughter. During the course of their 90-minute early-morning kitchen conversation that constitutes the play, they bake an actual pie — they call it Mama’s Apple Pie. I am calling it Apple Pie with Streusel Topping, because the streusel plays such an important role.

This mother and daughter can drive each other crazy (sound familiar to you?), as mama (K Callan, in the blue below) instructs Dory (Laurie O’Brien) in the exacting art of pie-making. Peeling must be just so…

…the crust pressed into a larger pan so it is thinner, each step in the recipe prepared ahead of time and set aside (why? because she said so!)…

…and the apple pie secret (cooking the apples in a skillet before settling them in the crust) is revealed.

So are old family secrets, relationships and surprising events.

The set is a real kitchen with a working stove, oven and sink, and as the play’s end nears, the smell of apples and cinnamon wafting throughout the theater is intoxicating.

Let’s listen as artistic director Tom Ormeny takes us behind the scenes:

“Our play is a theatrical haiku — one location, real time, real event of something that is made from scratch, the pie. When we get to our third act in life, the finish looms with more meaning, significance and purpose. What is our legacy? What can we leave for the ones we love that will have true meaning in their lives? How can we be the people we always hoped we’d have the courage and wisdom to be? Will we leave anything better than it was before? It is a life quandary and moral quandary most of us won’t escape. It’s a good thing that this production answers with a loving comedy of the most primal of relationships, a mother and daughter: Laugh, enjoy, and have a piece of pie!”

And guess what? When the play is over, they serve that fragrant pie to the audience!


Favorite Recipe: Emeril's Apple Pie Contest Winner

Nov. 2, 2005 — -- Chef Emeril Lagasse has been a "Good Morning America" fixture for years, and his recipe contests are always a big hit, especially the annual Pie of Emeril's Eye contest. Here's the winning recipe from 2001, from Marsha Brooks.

To print this recipe, scroll to the bottom of the page and click the "Print This Article" icon.

Crunchy Caramel Apple Pie

Recipe courtesy of Marsha Brooks, Emeril's Apple Pie Contest winner, 2001

Ingredients:

1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)

6 cups thinly-sliced peeled apples (You may need more if your family sits by the bowl and sneaks the sliced applies when you are not looking) Marsha likes to use golden delicious and fuji apples.

1 recipe crumb topping (see below)

Ingredients for crumb topping:

1/2 cup quick cooking rolled oats

Directions for Crumb Topping:

1. Stir together brown sugar, flour and rolled oats.

2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

2. Add apple slices and gently toss until coated.

3. Transfer apple mixture to the pie shell. (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)

4. Sprinkle crumb topping over apple mixture.

5. Place pie on a cookie sheet so the drippings don't drop into your oven.

6. Cover edges of pie with aluminum foil.

7. Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.


How to Make Homemade Apple Pie

Making a pie can call for some technique but it is easy enough to get the hang of once you know the tricks! I won’t delve too much into the making of the apple pie filling, because I have this nifty post all about the perfect apples to use, how to make it, and how to can it right here!

Apple Pie Crust

The basis for any good pie is the pie crust! My apple pie crust is tender and buttery and just oh so delicious! I like to make mine in a food processor but you can also make the crust in a large mixing bowl and use a fork to cut the butter into the flour.

One thing that you need to keep in mind when making a killer pie crust is that you need to keep your butter and liquid cold. This keeps the butter from melting too much with the flour this leads to a much more tender pie crust which is ideal.

This pie dough recipe makes enough for two single pies or one pie with a pie crust top. You should only add enough cold liquid to your pie dough to achieve a ball. If you add too much, then the dough gets sticky and is extremely hard to work with. If you add too little, then it just crumbles and is a mess.

Another huge thing for you to know about pie crust is that you can’t reroll it! I know, it’s so sad but you can’t. The thing that makes the pie crust so tender and flaky is its short gluten structure (you know, the thing that makes bread delicious and chewy?).

The more that you work your pie dough, the tougher it becomes and the harder it is to chew. Which is why it’s so important that you add the correct amount of liquid to your dough!

However, pie dough can be forgiving if you create cracks while rolling it out. I find that if I just pinch it together, the crack goes away and bakes well.

Transferring the pie dough to the pie pan can be a bit tricky once it’s rolled out, but I have a tip for you! With a well-floured rolling pin (I like using this one), roll the dough up onto your rolling pin and then unroll over the pie dish! Ta-dah! If any cracks were created, just pinch the dough together and you’re ready to rock and roll.

Oatmeal Crumb Topping

The piece-de-resistance of this homemade apple pie, for me, is the oatmeal streusel topping. I love the addition of brown sugar in this streusel because of the slight molasses undertone which works so well with apples.

Why oatmeal? Well, oats have such a great texture to them, which breaks up the crumb from just being crunchy baked sugar, to have a slight chew amongst all the crunch. Oats also go so well with apples.

Making this oatmeal streusel topping is a breeze (honestly, so much easier than the pie crust). All you need are the ingredients (duh) and a large mixing bowl.

Before I get started with making the streusel topping, I cut my butter into small chunks and keep it refrigerated until I’m ready for it. Then I like to mix all of my dry ingredients together in the mixing bowl, just so that there aren’t any big clumps of salt or flour in the crumble topping.

I like to cut the butter into the flour mixture with my hands because I can really get the crumbly texture I want rather than with a fork. The downside is that the warmth of my hands warms up the butter after some time. You could also consider using a box grater to cut the butter into small pieces over the flour and mix briefly!

The texture that you’re looking for is small pebbles. That’s going to allow you to have a really nice covering over your homemade apple pie but will also create chunks.

The recipe for this crumble makes more than will fit on a pie but I love this oatmeal streusel topping so much that I save it and make Apple Streusel Muffins as well! Wouldn’t that be the perfect way to start off a fall breakfast?! It’s also great on these Blueberry Lemon Muffins, for a summer brunch!

I use a version of an oatmeal streusel to create a quick apple pie crisp, a perfect breakfast or dessert. Check out the video here.


Caramel Apple Pie With Crunchy Crumb Topping recipes

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Apple Pie with Crumb Topping

We went apple picking this weekend, which led to me making this Apple Pie with Crumb Topping.

This dutch apple pie will leave your house smelling AMAZING!! However, it can be a bit labor intensive if you don&rsquot have this. Mostly because you have to remove the skin of the apples but besides that the recipe isn&rsquot so complicated. An hour later, you have a streusel-topped apple pie, add a scope of ice cream, and you got yourself a delicious fall dessert trifecta. It&rsquos warm, sweet, crunchy and inviting. In this recipe, we used red and green golden delicious apples but you can use whatever apple you see fit as long as it has a bit of crunch to it.

For this pie, I used a premade pie crust, it was buttery, flaky and almost as good as homemade. With Thanksgiving coming you, this will make an excellent addition to your dinner menu, and the good news is, it&rsquos pretty darn good. Add a scope of ice cream, drizzle with salted caramel sauce and you&rsquove got Apple Pie à la Mode.


Once you’ve tossed together the quick filling, you’re going to make the crumb topping. It is a simple streusel “mix dry, mix wet, combine” scenario, but once you’re done – wow. It is heaven.

You’ll want to eat it immediately, but resist! Muster all your self control and cover the pie with it. It is worth it, and you may never want to make a dough-lattice topped pie again once you’ve tried this streusel.


Recipe Summary

  • Crust:
  • 1 cup all-purpose flour
  • ⅛ teaspoon salt
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 2 tablespoons vegetable shortening
  • 3 tablespoons plus 1/2 teaspoon ice water
  • 1 teaspoon cider vinegar
  • Butter-flavored cooking spray
  • Filling:
  • 1 tablespoon butter or stick margarine
  • ½ cup packed brown sugar
  • ¾ teaspoon ground cinnamon
  • 9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
  • 3 tablespoons all-purpose flour
  • 2 teaspoons lemon juice
  • Topping:
  • ¼ cup all-purpose flour
  • ¼ cup packed brown sugar
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • ¼ cup fat-free caramel sundae syrup

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup level with a knife. Combine 1 cup flour and salt in a bowl cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time add vinegar. Toss with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under flute. Line bottom of dough with a piece of foil arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil cool on a wire rack.

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet cook 5 minutes, stirring occasionally. Remove from heat stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.

To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup level with a knife. Combine flour and 1/4 cup brown sugar in a bowl cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Drizzle syrup over apple mixture sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.


Recipe: Crunchy Carmel Apple Pie

N E W Y O R K, Nov. 8, 2001 -- When the leaves start turning colors in the fall, Marsha Brooks of Carmel, Ind., knows it is time to start baking her Crunchy Carmel Apple Pie.

It's the perfect comfort food for cooler weather, and a hit with Carmel's potluck dinner crowd. They can smell the fresh-from-the-oven pie as soon as Brooks walks in the door (See her story below). Emeril Lagasse, also lured by the mouthwatering combination of caramel and apples, named Brooks' pie the winner of his Apple Pie of Emeril's Eye Contest on Good Morning America.

Brooks joined Emeril in New York to bake her pie at the Good Morning America studios. Enjoy her winning pie recipe, and take a look at the other apple pie recipes from our finalists, just below this one.

Recipe: Crunchy Carmel Apple Pie

1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought) 1/2 cup sugar 3 Tbsp. all-purpose flour 1 tsp. ground cinnamon 1/8 tsp salt 6 cups thinly sliced peeled apples (You may need more if your family sits by the bowl and sneaks the sliced applies when you are not looking) Marsha likes to use golden delicious and fuji apples.

1 recipe crumb topping (see below) 1/2 cup chopped pecans1/4 cup caramel topping1 oz. of TLC (tender, loving care — see Marsha's love story below)

Ingredients for Crumb Topping:

1 cup packed brown sugar 1/2cup all-purpose flour 1/2cup quick cooking rolled oats 1/2 cup butter

Directions for Crumb Topping:

1. Stir together brown sugar,flour, rolled oats.

2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

2. Add apple slices and gently toss until coated.

3. Transfer apple mixture to the pie shell (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)

4. Sprinkle crumb topping over apple mixture.

5. Place pie on a cookie sheet so the drippings don't drop into your oven.

6. Cover edges of pie with aluminum foil.

7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

9. Cool on a wire rack and enjoy warm or at room temperature.

Recipe courtesy of Marsha Brooks, Apple Pie Contest 2001

You can also try any of these four delicious recipes from the apple pie contest finalists. Click on on any of the recipes below:

What Makes America Great Apple Pie, from Mary Michener of Easton, Pa. The ingredients that caught Emeril's eye? Lard in the crust, and hazelnuts on top. "Her secret is that you don't remove it from the oven until the sugar and butter are 'bubbly' around the edges," Emeril said.

Sister's Day Apple Pie, submitted by Sandy Forbes Loomis in Fulton, N.Y. Three sisters from a firefighter family bake this pie together on "sister's day," a family tradition devoted to pie and laughter. Emeril said their mom's pie crust recipe is "one of the most tender and flaky crusts I have ever tried," and the trick is in the temperature.

My, My Miss American Pie, from Celia Rossi, of Grass Lake, Mich. This red, white and blue version of an American pie is from a family history cookbook that she and her seven daughters put together. Lemon juice, and lemon zest, along with blueberries and cranberries blend well together, Emeril said.

Apricot Apple Streusel Pie, from Maggie Zabinko, in Sitka, Alaska. She uses gala apples, apricot preserves and dried apricots soaked in apricot brandy. "The marriage of the apple and apricot flavor is outstanding," Emeril said.