Easy Apple Crumb Pie Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
• Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
• Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Steps:

• Preheat oven to 400*F.
• Mix granulated sugar, nutmeg, and cinnamon.
• Peel, core and slice apples.
• Toss apples with sugar and spice mixture.
• Pour into pie crust.
• Mix flour and brown sugar together.
• With a fork or a pastry blender, cut in butter until mixture is crumbly.
• Sprinkle over top of the apples.
• Bake pie for 50 minutes.
• Check pie after 40 minutes, if the crust is getting too dark, cover edges with foil for the final 10 mins.
• of baking.
• Makes one 9" Pie.

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

Steps:

• Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
• On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
• Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

Steps:

• For crust:
• Mix flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 2 tablespoons ice water over. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
• Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 10-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be prepared 1 day ahead. Keep frozen.)
• Preheat oven to 350°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 15 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes longer. Cool.
• For filling:
• Toss apples and lemon juice in medium bowl. Melt butter in heavy large skillet over medium-high heat. Stir in sugar and cinnamon. Add apples; sauté until coated with cinnamon butter and crisp-tender, about 5 minutes. Whisk cider and cornstarch in small bowl. Add to apples. Bring to boil, stirring constantly. Transfer apple mixture to large bowl. Mix in applesauce. Cool completely. (Crust and filling can be made 1 day ahead. Cover crust; let stand at room temperature. Cover and chill filling.)
• For topping:
• Preheat oven to 350°F. Using fingertips, rub all ingredients in bowl until moist clumps form.
• Place filling in crust. Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Steps:

• Line a 9-in. deep-dish pie plate or cast-iron skillet with crust; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 425 degrees and set butter out so it will be at room temperature.
• Line 9" pie pan with unbaked crust.
• Core and slice apples.
• Sprinkle the apples with the lemon juice.
• Mix in the sugar & cinnamon.
• Fill pie shell with apple mixture.
• In a small bowl, mix the topping's flour, sugar and cinnamon.
• Rub the topping ingredients and butter together with your fingers until the mixture is crumbly.
• Sprinkle topping over pie.
• Bake 10 minutes at 425 degrees then reduce oven temperature to 350 degrees and bake until crumb topping is browned and apples are soft, approximately 50 minutes.

Steps:

• Preheat oven to 375°F. Brush pie crust lightly with some of the egg white. Bake 5 minutes; cool.
• Spoon pie filling into crust. Mix flour, granulated sugar and cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pie filling.
• Bake 25 to 30 minutes or until topping is golden brown. Cool slightly on wire rack. Sprinkle with powdered sugar.