Crumbly Apple Pie

Crumbly Apple Pie


(5 votes) 4 5

A buttery brown sugar topping variation on this classic American apple pie.

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Bradenton, FL


  • Crust:
  • 1 C. flour
  • 1/2 tsp. salt
  • 1/3 C. chilled solid vegetable shortening
  • 1/4 C. ice water
  • Filling:
  • 7 medium Granny Smith apples, peeled, cored,and very thinly sliced
  • 1/2 C. sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • Topping:
  • 3/4 C. dark brown sugar
  • 3/4 C. flour
  • 1/2 tsp. ground nutmeg
  • 1/3 C. chilled butter, cut into small pieces

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Place oven rack in lowest position. Preheat oven to 400 degrees.To make crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 Tbs. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.To make filling, mix together all ingredients and spoon into crust. To make topping, in a small bowl mix together brown sugar, flour and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, about 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Tranfer to a wire rack to cool.

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