Description
This Apple Crumb Pie is a classic pie that hails from Amish and Pennsylvania Dutch country. With a single flaky bottom crust, a rich and velvety apple filling, and a buttery crumb topping, this may just become your favorite apple pie.
Ingredients
Units
Scale
For the Filling
- 3 pounds of apples, peeled and sliced into 1/4-1/2 inch wedges (about 9 medium-sized apples)
- 2/3 cup brown sugar
- 2/3 cup apple cider or apple juice (water will work, too, but will be a little bit less flavorful)
- 2 tablespoons salted butter (if using unsalted butter, add a pinch of salt to the pie filling mixture)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3 tablespoons instant tapioca
For the Crumb Topping
- 1 cup of brown sugar, loosely packed
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 3 tablespoons of butter
- You will also need a 10-inch unbaked pie shell (you can use a 9-inch shell but I prefer the roomier 10-inch crust)
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Prepare your pie shell. Keep in the refrigerator until ready to fill.
- Place all the filling ingredients into a heavy-bottomed pan and heat over medium heat. Bring to a slight bubble and heat slowly, while stirring occasionally, until the mixture thickens and the apples are soft (but not mushy). Remove from the heat and allow to cool for a few minutes, while you prepare the crumb topping.
- Prepare the crumb topping by combining all of the ingredients in a mixing bowl. Use a pastry blender, two forks, or your fingers to mix the ingredients until they form a coarse, crumbly mixture.
- Pour the filling into the pie shell. Top evenly with the crumb topping mixture.
- Bake the pie for 10 minutes, then reduce the oven temperature to 350 degrees Fahrenheit. Bake for another 35-40 minutes, or until the crumb topping is golden brown.
- Cool for at least 30 minutes, preferably an hour, or until the pie is set. If you prefer a cold pie, chill in the refrigerator before serving.