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If you’ve ever read my blog, you’ll know I’m a HUGE fan of apple desserts… you’ll find everything from Apple Pie Tacos and Baked Apple Pie Roll Ups to Apple Pie Egg Rolls. This one is in my top 2 for sure! It’s always perfect!
Be sure to cut your apples fairly thinly and stack them nice and high because they will shrink a little bit! If you notice the topping starts to brown too early, place a small square of foil over the middle.
Ingredients
- 1 frozen (or homemade) pie crust
Topping
- 1 cup flour
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ cup butter
Filling
- 8 Granny Smith apples
- ½ tablespoon lemon juice
- ½ teaspoon lemon rind (optional)
- ⅓ cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 450 degrees F.
Topping:
- Combine all topping ingredients using a fork until completely mixed and crumbly.
Filling:
- Peel, core, and slice apples into thin slices (approximately ⅛ inch). Toss apple slices with sugar, lemon juice, cinnamon, nutmeg and flour.
- Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).
- Bake at 450 for 15 minutes, reduce heat to 350 degrees and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).
- Serve warm or room temperature.
Notes
Be sure to keep an eye on your crumble topping. If it starts to brown too early, place a small piece of foil on top to keep it from burning.
