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Crumb Top Apple Pie – Oh My. The smell of apple, cinnamon, cloves, and nutmeg baking in the oven – it’s heavenly! This pie has a flaky, buttery crust. The filling is sweet with a hint of tart apples and a crumb topping with crispy rolled oats. Who says Fall is apple pie season? This is Farmer Fred’s favorite pie, so I make it for him year-round. Besides, who can resist a warm piece of pie with a scoop of ice cream? It’s even delicious on a warm day. I’ve also created a hand held version of this pie for a quick on the go apple pie snack.

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Key Takeaways:

Perfect All-Year Dessert: Crumb Top Apple Pie isn’t just for fall; it’s a year-round treat, pairing beautifully with a scoop of ice cream for any season.
Homemade Simplicity: The recipe includes an easy SIS (Simple is Smart) tip to make your own Apple Pie Spice Blend using pantry staples.
Balanced Flavors: The filling combines sweet and tart apples with warm spices, while the crumb topping adds a delightful crispy texture.
Convenient Variations: A handheld version of the pie is perfect for on-the-go snacking.
Par-Bake for Perfection: Par-baking the crust ensures it stays flaky and avoids a soggy bottom.
Boiled Cider Magic: A secret ingredient, boiled cider, adds a concentrated apple flavor that elevates the pie.

SIS – Simple is Smart Tip.

Oh dear, you are out of apple pie spice, or maybe you never had any. Either way, this tip has got you covered. Make your apple pie spice with what you have in your pantry. Make extra and store it in an air-tight container for use later. Here is my no-fail recipe for Apple Pie Spice Blend.

4 tablespoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 1/4 teaspoons ground cardamom

Ingredients for Crumb Top Apple Pie

Crumb Top Apple Pie Ingredients:

One Pie Shell: It takes no time to make a pie shell and par-bake it. A purchase pie shell also works.

Butter: I use salted butter when I bake. I think it’s easier than purchasing two types of butter. If you want to use unsalted butter, increase the salt in this recipe by 1/4 of a teaspoon. The butter should be at room temperature.

Brown Sugar: Adds sweetness to your pie.

Sugar: granulated or white sugar.

Flour: all-purpose white flour. The flour thickens the mixture. Helps prevent a soggy pie.

Apple Pie Spice: See the SIS Tip for how to make your apple pie spice if you don’t have any on hand.

Boiled Cider: Boiled cider is apple cider that is reduced to about 1/4 of its total volume by boiling it. The result is a thick sweet apple syrup. Yummy.

Crumb Topping:

Rolled Oats: Use the Old Fashioned rolled oat, not the quick cooking ones.

Brown Sugar: Adds sweetness.

Butter: Salted or unsalted, it doesn’t matter.

Flour: All-purpose white flour.

Par-Bake the Pie Crust:

Preheat the oven to 425 Degrees and par-bake the pie crust. Turn the oven down to 350 degrees.

Make the Apple Pie Filling:

Peel and core ten medium size apples. Cut the apples into small pieces.

Melt the butter in a large skillet and add the apples to the skillet. Add the rest of the pie ingredients: the boiled cider, brown and white sugar, flour, spices, and a pinch of salt.

Saute for 3-5 minutes or until thickened, and the flour is cooked.

Make the Crumb Topping:

Mix the flour, brown sugar, and rolled oats together. Add the softened butter and mix until crumbly.

Assemble and Bake the Apple Pie:

Add the sauteed apple pie filling to the par-baked pie crust. Top with the crumb topping and bake at 350 degrees for 45 minutes. If the topping or crust is over-browning, loosely tent with a piece of aluminum foil.

The pie may be runny if you don’t let it cool completely. However, I love a slice of warm apple pie with vanilla bean ice cream.

In the mood for more apple treats? How about Apple Pie Fritter Cake or Apple Cobbler with a Caramel Pecan Topping?

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FAQ:

Q: Can I use store-bought pie crust instead of making my own?
A: Absolutely! A store-bought crust works just as well if you’re short on time. Just be sure to par-bake it before adding the filling.

Q: What type of apples should I use for this recipe?
A: A mix of tart and sweet apples works best, such as Granny Smith and Honeycrisp, to achieve a balanced flavor.

Q: What if I don’t have boiled cider?
A: You can make boiled cider by reducing apple cider on the stovetop until it thickens to a syrupy consistency, or you can skip it if unavailable.

Q: Can I make the crumb topping without oats?
A: Yes, you can omit the oats and use more flour for a traditional crumble, but the oats add a nice texture.

Q: How do I store leftover pie?
A: Store leftover pie in an airtight container at room temperature for up to two days or refrigerate for up to five days.

Q: Why is my pie filling runny?
A: The filling may be runny if you don’t let the pie cool completely after baking, as this allows the juices to thicken. If you prefer a warm slice, serve it with ice cream to complement the texture.

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