This Pioneer Woman Apple Crumb Pie features a wonderful flaky butter crust topped with a crisp, aromatic crumble and the most delicious, luscious apple pie filling that is bursting with flavor.

Why You’ll Love This Recipe

It is wonderful to prepare in advance and always bakes up perfectly.
Making this delicious dessert is a breeze, and you can save time by buying a pre-made pie crust or making your own from scratch.
Serve warm, at room temperature, or chilled, depending on your preference.
Simple components that you almost certainly already have on hand.

Pioneer Woman Apple Crumb Pie Ingredients

Apples. My personal preference is to use a mixture of granny Smith and honey crisp apples, but other excellent choices include a gala, Mitsu, and Cortland.
Pie Dough. My go-to recipe for the butter crust calls for frozen pie dough, but you could also use a ready-made or store-bought option instead.
Spices. Cinnamon and nutmeg were the ones I used, but you may use any spices you choose. You might try sprinkling some allspice, cloves, cardamom, and/or ginger on top of the dish.

What Apples Are Best For This Apple Crumb Pie Recipe?

When making apple crumble pies, it’s essential to choose apples that have a flavor profile that strikes a good balance between acidity and sweetness. There are several excellent apple varieties available, including honey crisps, granny Smith, Braeburn, golden delicious, and Cortland. Use your favorite and enjoy! If it were up to me, I wouldn’t use red delicious.

Is It Necessary To Peel The Apples?

It is recommended that you peel the apples. The peels will give the filling a more robust consistency, which there really shouldn’t be in the first place. Apples that have been peeled will be less likely to fall apart after baking and will have a more delicate texture, which will provide a nice contrast to the crumble topping and crust.

Should You Cook Apples Before Putting In?

The apples lose a significant amount of water when they are pre-cooked, which makes it possible for the filling and the dough to finish baking at the same exact time.

How To Make Pioneer Woman Apple Crumb Pie

For the Pie Dough

Roll out the refrigerated pie dough into a disk that is about 1/4 inch thick and approximately an inch bigger than your pie dish. Place the dough on the pie plate, leaving a half-inch overhang on both sides. Trim the edge as required, then fold it under and crimp it. Place in the freezer to cool while you prepare the filling.

For the Crumble

In a mixing dish, combine the flour, salt, sugar, and cinnamon. Mix in the melted and cooled butter one more time. When the butter is excessively hot, the mixture will form a blob rather than crumbles. Simply place in the fridge for a few minutes to cool before breaking up with your hands if this occurs.

For the Filling

Peel, core, and slice your apples before tossing them with lemon juice. Cut your apples into similar-sized chunks to ensure that they cook at the same rate.
Toss in the sugar, cinnamon, and nutmeg until equally combined.
Melt the butter in a large pan over medium-high heat. Cook, constantly stirring, until the sugar dissolves and the mixture begins to boil about 2 minutes. Cover, decrease the heat to medium-low, and simmer for 7 minutes, or until the apples soften and release most of their juices. While the apples are cooking, stir in the cornstarch.
Place the apples in a sieve over a large mixing basin. Set the apples aside and return the liquid to the pan. Cook, stirring often, over medium-high heat until the liquid bubbles strongly and thickens. When the liquid is ready, it will have thickened to the consistency of caramel.
Toss the apples with the reduced juice in a medium bowl. Allow cooling fully.

For the Assembly

Preheat the oven to 400°F. In a small dish, combine the egg and cream or milk, then brush the border of the pie with it. This is optional but adds a golden touch to your crust.
The filling should be added to the plate and smoothed out with a spatula.
Sprinkle the crumble evenly over the top of the pie, covering the whole surface. Place the pie dish on a baking sheet and lightly cover the edges with foil. This will keep the pie from burning while it bakes through the middle.
Bake at 400°F for 15 minutes, then lower to 350°F and bake for another 50 minutes, or until golden brown in the center. If the edge needs some color, you can remove the tenting in the last 20 minutes.

What To Serve With Apple Crumb Pie?

In addition, you may plan and create a dinner that includes apple crumb pie for an excellent and unforgettable dining experience. Some suggestions for serving your next apple crumb pie:

Pea risotto with pork fillet in an orange sauce.
Soup made of pumpkin and sweet potatoes
Chicken salad with walnuts and berries.
Salmon glaze, baby potatoes with herbs, and grilled veggies.
Tofu or shrimp pad thai with peanut sauce
A toasted roast beef and cheddar cheese sandwich accompanied by a salad of pears, pecans, and arugula

How To Store Apple Crumb Pie?

In The Fridge. Apple crumb pie, like with any other kind of fruit pie, needs to be kept in the refrigerator, either with a lid on top or securely wrapped in plastic wrap and covered. Apple crumb pie may be stored in the refrigerator for up to 4 days, but before eating any of the leftovers, check to see whether they still look and smell appetizing. Although they should be OK, it is always best to be safe than sorry.
In The Freezer. You may keep the apple crumb pie frozen for up to four months if you place it in a freezer bag, seal it, and label it. To prepare the apple crumb pie for serving, allow it to defrost at room temperature.
To Reheat. You may either reheat apple crumb pie in the microwave, which is the way that we typically use, or you can cover apple crumb pie with foil and reheat it in the oven at 350 degrees Fahrenheit or 180 degrees Celsius until it is completely warm.

How Do You Avoid Soggy Crumble Topping?

Butter will keep your crumble nice and crisp after baking, don’t skimp on this ingredient. If your crumble seems too dry and powdery then mix in the melted butter a tablespoon at a time until you have nice little clumps. If your crumble is one big blob after mixing, then the butter may have been a bit too warm. Transfer to the refrigerator for about five minutes and then break apart into crumbles using your hands or a fork.

Recipe Tips for Perfect Apple Crumb Pie

Before reintroducing it to the apples, the liquid should be reduced to caramel since this is the most effective method for preventing a soggy pie. A thicker consistency, in which the majority of the water has been evaporated, should be your goal; the mixture will become somewhat runnier after being combined with the apples and baked.
You might want to try adding one or two teaspoons of cinnamon to the dry ingredients that you use for your crust. You’ll end up with a wonderful depth of taste, and the color will be stunning.
It is always possible to add an additional apple to the filling; nevertheless, it is preferable to have more filling than what is required rather than insufficient filling.
Following mixing, if your crumble combines into a single large mass, place it in the refrigerator for a few minutes to chill, after which you should separate it into pieces and set it aside.
During the baking process, cover that crust. While you wait for the middle and bottom to become nicely golden, you must protect the perimeter of the dish by covering it with foil to prevent it from burning.

Pioneer Woman Apple Crumb Pie

Erin Table for Seven

This Pioneer Woman Apple Crumb Pie features a wonderful flaky butter crust, topped with a crisp, aromatic crumble, and the most delicious, luscious apple pie filling that is bursting with flavor.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45

Cook Time 45

Total Time 1 30

Course Dessert

Cuisine American

Servings

Calories 415 kcal

Ingredients

For the Pie Crust

1 Butter Pie Crust unbaked

For the Filling

¼ cup lemon juice freshly squeezed
3 pounds apples Honey Crisp, Cortland, Granny Smith, or Mitsu
⅔ cup sugar plus more for sprinkling on the pie
¼ cup unsalted butter
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornstarch

For the Egg Wash

1 egg
1 tablespoon cream

For the Crumble

¾ cup all purpose flour (90g)
½ cup light brown sugar (100g)
1 teaspoon cinnamon
½ cup unsalted butter melted (113g)
½ teaspoon salt

Instructions

Make the Pie Dough

Roll out the refrigerated pie dough into a disk that is about 1/4 inch thick and approximately an inch bigger than your pie dish. Place the dough in the pie plate, leaving a half-inch overhang on both sides. Trim the edge as required, then fold it under and crimp it. Place in the freezer to cool while you prepare the filling.

Make the Crumble

In a mixing dish, combine the flour, salt, sugar, and cinnamon. Mix in the melted and cooled butter one more time.
When the butter is excessively hot, the mixture will form a blob rather than crumbles. Simply place in the fridge for a few minutes to cool before breaking up with your hands if this occurs.

Make the Filling

Peel, core, and slice your apples before tossing them with lemon juice. Cut your apples into similar-sized chunks to ensure that they cook at the same rate.
Toss in the sugar, cinnamon, and nutmeg until equally combined.
Melt the butter in a large pan over medium-high heat. Cook, constantly stirring, until the sugar dissolves and the mixture begins to boil about 2 minutes.
Cover, decrease the heat to medium-low, and simmer for 7 minutes, or until the apples soften and release most of their juices.
While the apples are cooking, stir in the cornstarch.
Place the apples in a sieve over a large mixing basin. Set the apples aside and return the liquid to the pan.
Cook, stirring often, over medium-high heat until the liquid bubbles strongly and thickens. When the liquid is ready, it will have thickened to the consistency of caramel.
Toss the apples with the reduced juice in a medium bowl. Allow cooling fully.

To Assemble

Preheat the oven to 400°F. In a small dish, combine the egg and cream or milk, then brush the border of the pie with it. This is optional but adds a golden touch to your crust.
The filling should be added to the plate and smoothed out with a spatula.
Sprinkle the crumble evenly over the top of the pie, covering the whole surface. Place the pie dish on a baking sheet and lightly cover the edges with foil. This will keep the pie from burning while it bakes through the middle.
Bake at 400°F for 15 minutes, then lower to 350°F and bake for another 50 minutes, or until golden brown in the center. If the edge needs some color, you can remove the tenting in the last 20 minutes.

Notes

Before reintroducing it to the apples, the liquid should be reduced to caramel since this is the most effective method for preventing a soggy pie. A thicker consistency, in which the majority of the water has been evaporated, should be your goal; the mixture will become somewhat runnier after being combined with the apples and baked.
You might want to try adding one or two teaspoons of cinnamon to the dry ingredients that you use for your crust. You’ll end up with a wonderful depth of taste, and the color will be stunning.
It is always possible to add an additional apple to the filling; nevertheless, it is preferable to have more filling than what is required rather than insufficient filling.
Following mixing, if your crumble combines into a single large mass, place it in the refrigerator for a few minutes to chill, after which you should separate it into pieces and set it aside.
During the baking process, cover that crust. While you wait for the middle and bottom to become nicely golden, you must protect the perimeter of the dish by covering it with foil to prevent it from burning.

Nutrition

Calories: 415kcalCarbohydrates: 60gProtein: 3gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 271mgPotassium: 207mgFiber: 4gSugar: 38gVitamin A: 546IUVitamin C: 9mgCalcium: 33mgIron: 1mg

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