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Crumb Topped Apple Pie

  • Preparation Time: 30 minutes
  • Cooking Time: 60-65 minutes
  • Yield 8-12 servings


  • 1 stick butter
  • 1 cup sugar
  • 1 egg
  • 2 1/2 Tbsp vanilla extract
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 6 medium apples, peeled and chopped

  • 1 frozen deep dish pie crust

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 stick butter, melted


Oven Mode: Pure Convection
Oven Temperature: Preheat to 350oF
Baking Dish: 9" round pie dish


Melt the butter for the filling in a small sauce pan, cook until lightly browned stirring constantly, about 10 minutes.  Cool slightly.

In a large bowl beat the sugar and eggs until fluffy.  Mix in the flour, vanilla, ground cinnamon and nutmeg.  Mix in the cooled browned butter.

Gently fold in the apples and coat well in the butter sugar mixture.  Pour into the pie crust.


In a medium bowl, mix all the topping ingredients together except the butter.  Cut in the cold butter with a fork until the mixture resembles course crumbs.

Divide the topping mixture evenly over the apples.

Place the pie into the preheated oven at 350 degrees and bake for about 20 minutes.  Reduce the temperature to 325 degrees and continue to bake an additional 40-45 minutes covering edges with foil to prevent over browning if needed or until apples are tender and topping is golden brown.  Serve with whipped cream and your favorite ice cream.


Recipe by:  Chef Stephen Hualde

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