Apple Pie · Crumb-Topped
Crumb-Topped Apple Pie
A single flaky crust filled with cinnamon apples and covered in a thick, buttery brown sugar crumb. There is no top crust to roll or crimp, so it is easier than a classic double-crust pie.
- Prep
- 45 min
- Cook
- 1 hr 10 min
- Total
- 5 hr 55 min
- Serves
- one 9-inch pie
- Level
- Medium
Ingredients
- Crust
- 1 ¼ cups all-purpose flour, spooned and leveled (155 g), plus more for rolling
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
- 1 tbsp granulated sugar
Swaps for granulated sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
- ½ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
- ½ cup unsalted butter, very cold, cut in 1/2-inch cubes (113 g)
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
- 3–5 tbsp ice water
- Apple filling
- 3 lb apples, about 7 medium; a mix of tart and sweet
- ⅓ cup granulated sugar, 67 g
Swaps for granulated sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
- ¼ cup brown sugar, packed (53 g)
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
- 3 tbsp all-purpose flour
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
- 1 tsp ground cinnamon
Swaps for ground cinnamon
Instead of cinnamon
- Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
- Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.
- ¼ tsp ground nutmeg
Swaps for ground nutmeg
Instead of nutmeg
- Ground mace: A little less. Made from the same fruit; slightly sharper.
- Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.
- 1 pinch salt
Swaps for salt
Instead of salt
- Kosher salt: About twice as much Diamond Crystal, or about 1¼ times as much Morton. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
- 1 tbsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
- Crumb topping
- ¾ cup all-purpose flour, 95 g
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
- ½ cup brown sugar, packed (106 g)
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
- ⅓ cup rolled oats (optional) ≈ 27 g
Swaps for rolled oats
Instead of oats
- Quick oats: The same amount. Softer, more cake-like cookies and bars with less chew; mushy in granola and overnight oats.
- ½ tsp ground cinnamon
Swaps for ground cinnamon
Instead of cinnamon
- Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
- Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.
- 1 pinch salt
Swaps for salt
Instead of salt
- Kosher salt: About twice as much Diamond Crystal, or about 1¼ times as much Morton. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
- ⅜ cup unsalted butter, melted (85 g)
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Weights from USDA FoodData Central cup weights. Counted things (eggs, cloves, cans) stay as counts, and salt stays in spoons: kosher and flaky salts weigh very differently by brand.
Different pan? Written for 9-inch pie plate; rescale the amounts for an 8x8, 9x13, round, loaf or sheet pan.
Cooking for a crowd? Pans, timing and salt for 12 to 50.
Missing something? Tap Swaps next to an ingredient, or see all substitutions.
Steps
Kid helper. A child can do steps 1, 3, 4, 5, 6, 7, 10, 11, 12 and 13: no knife, no heat. Steps marked “Grown-up” use a knife or heat. Cooking with kids
- In a medium bowl,Kid stepthe flour, sugar and salt for the crust.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid - Add the cold butter cubes andGrown-up: knifewith a pastry blender until most pieces are pea-size, with some as big as almonds.
cut them in (how to cut in butter)
Cut in butter Break cold butter into the flour in small pieces, for flaky biscuits, scones and pie crust. 1. Cut very cold butter into ½ inch cubes and toss them in the flour.2. Press down through the butter with a pastry blender, two knives or a fork.3. Keep cutting and tossing so the bits stay coated.4. Stop while you still see butter. Done when: The mix looks like coarse crumbs with some pea-size pieces of butter left; those make the flakes. How to cut butter into flour: mistakes to avoid - Sprinkle 3 tablespoons of ice water over the flour and toss with a fork. Squeeze a handful: if it holds together, it is ready. If it crumbles, add more water 1 tablespoon at a time.Kid step
- Gather the dough into a ball, press it into a 1-inch-thick disk and wrap it in plastic.Kid step
- Refrigerate the dough so the butter firms up and the flour hydrates.⏱ Chill dough: 1 hrKid step
- On a floured counter, roll the dough into a 12-inch circle and fit it into a 9-inch pie dish. Fold the overhang under andKid stepthe edge.
crimp (how to crimp)
Crimp Press the edge of a pie crust or pastry into a pattern that seals it and looks finished. 1. Trim the dough to about a 1 inch overhang and fold it under so it sits on the rim.2. For a fork crimp, press the tines into the edge all the way around.3. For a fluted edge, push the dough between the thumb and finger of one hand with a finger of the other.4. Chill the crust for 20 minutes so the edge holds its shape in the oven. Done when: The edge is sealed all the way around and stands up a little above the rim. How to crimp a pie crust: mistakes to avoid - Refrigerate the crust while you make the filling.⏱ Chill crust: 20 minKid step
- Heat the oven to 400°F (200°C) with a rack in the lower third and a sheet pan on it to catch drips.400°FGrown-up: heat
- Peel, core andGrown-up: knifethe apples about 1/4 inch thick.
slice (how to slice)
Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid - In a large bowl, toss the apples with both sugars, flour, cinnamon, nutmeg, salt and lemon juice.Kid step
- For the crumb, stir the flour, brown sugar, oats (if using), cinnamon and salt. Add the melted butter and mix with your fingers into clumps of different sizes.Kid step
- Pile the apples into the crust, mounding them higher in the center, and pour in any juices.Kid step
- Scatter the crumb evenly over the apples, pressing it on lightly.Kid step
- Set the pie on the hot sheet pan and bake at 400°F to set the crust.400°F⏱ Bake hot: 20 minGrown-up: heat
- Lower the oven to 350°F (175°C). Bake until the juices bubble thickly at the edges and a knife slides easily into the apples. Lay foil loosely over the top if the crumb browns too fast.350°F⏱ Finish baking: 50 minGrown-up: knife, heat
- Cool the pie on a rack so the filling thickens and sets before slicing.⏱ Cool: 3 hrGrown-up: knife, heat
Tap an underlined word for how to do it, or see all techniques.
Tips
- Mix apples for the best pie: a tart one that holds its shape plus a sweeter one that softens.
- Thick, slow bubbles at the edge mean the flour has thickened the juices. Thin, fast bubbles mean it needs more time.
- Short on time? Use one disk from the all-butter pie crust recipe or a refrigerated crust.
Storage
Covered at room temperature up to 2 days, then refrigerate up to 4 more.
Make ahead
Bake up to 1 day ahead. Rewarm slices at 300°F for 10 minutes if you like.
How long leftovers keep, and freezing and reheating: leftovers and storage. In season: apples (August to November).
Quick answers
- Can I make it ahead?
Bake up to 1 day ahead. Rewarm slices at 300°F for 10 minutes if you like.
- What can I swap?
- Instead of all-purpose flour: Gluten-free 1:1 baking flour.
- Instead of sugar: Brown sugar, the same amount, packed.
Cooking for an allergy? Check every label.
Answered from this recipe's own storage, make-ahead and swap notes.
Estimated nutrition per serving
- Calories
- 510 2,130 kJ
- Protein
- 4 g
- Carbohydrates
- 80 g
- Fiber
- 5 g
- Sugars
- 47 g
- Fat
- 21 g
- Saturated fat
- 13 g
- Sodium
- 160 mg
Whole recipe, 8 servings: about 4,050 calories.
Estimate from USDA FoodData Central; not medical or dietary advice. Based on 18 of 18 ingredients.
How we estimate
We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 8 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.
Not counted: rolled oats (optional).
Estimated cost
About $1.20 a serving
About $9.55 for the recipe as written (8 servings).
Estimate; prices vary by store and region. U.S. average prices for September 2026 from BLS Average Price Data and USDA ERS Purchase to Plate prices updated with the BLS Consumer Price Index. Priced: 12 of 18 ingredients, 100% by weight.
How we estimate
Each measured ingredient is weighed as in the nutrition estimate and priced at the U.S. average: BLS's average price where BLS publishes one, else USDA ERS's Purchase to Plate price for 2017-18 raised to September 2026 with the CPI for that food group. Whole packages, store brands, sales and regions all change the real cost: treat it as a ballpark.
- apples $6.65 ERS
- unsalted butter $1.00 BLS
- unsalted butter $0.75 BLS
- brown sugar $0.40 ERS
- brown sugar $0.20 ERS
- all-purpose flour $0.20 BLS
- granulated sugar $0.15 BLS
- all-purpose flour $0.10 BLS
- lemon juice $0.10 ERS
- all-purpose flour $0.05 BLS
- granulated sugar $0.05 BLS
Free: ice water (tap water).
Not priced (no official average price we can match, so not in the total): kosher salt, ground cinnamon, ground nutmeg, salt.
Not counted: rolled oats (optional, or to taste).
More dishes for less: cheap eats.
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Cleanup score 2/5 (more cleanup): 4 things to wash, pie dish, sheet pan, bowl 1, bowl 2.
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