This irresistible apple crumble pie is a perfect combination of cinnamon-spiced fresh apple filling and a light brown sugar crumble topping.
The topping gets extra crunch from chopped pecans, but if you don't care for nuts, leave them out. See more tips and variations below the recipe along with some reader comments.
- Prepare the pie pastry and line a 9-inch pie plate. Refrigerate to chill while you prepare the apples.
- Heat the oven to 400 F (200 C/Gas 6).
- Peel and core the apples. slice into thin wedges.
- Fill the unbaked pie shell with apple slices. Combine granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon of salt; sprinkle over the apples.
- In a bowl combine the brown sugar, flour, softened butter, and 1/8 teaspoon of salt. Work with your fingers or a pastry blender until crumbly; add the pecans. Sprinkle the crumble over the apples.
- Bake in the preheated oven for 45 to 50 minutes, or until apples are tender and topping is browned. Check the crust for browning after about 30 minutes. Place a pie shield or homemade foil ring on the crust edge to prevent excessive browning, if necessary
- For a thicker filling, add 3 tablespoons of all-purpose flour to the granulated sugar and spices.
- The apples you choose for a pie can make a difference. Some apples break down much more than others, leaving you with a watery or saucy pie. Golden Delicious, Granny Smith, and Braeburn are all good choices.
"Great apple pie recipe, and so simple. This is my new personal apple pie recipe. It went over great. The pecans in topping were delicious. I used more apples so the pie was heaped up going into the oven and settled nice and flat but the apple base was still thick when it cooled. I was looking for a recipe that uses little/no flour in filling. It was a bit runny until cooled, but it set up well. Yum." B.K.
"This recipe was super easy to make. I made it for my husband while he was feeling sick and topped it with vanilla bean icecream while it was still warm. It was HEAVEN!" Crystal
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