The Best Apple Pie Recipe!

Posted on Dec 16, 2013

Apple pie with crumb topping recipe


Apple pie should always be homemade and have a crumb topping.  That’s how I have felt ever since I tried this apple pie recipe.  It’s came from a very old Betty Crocker cookbook published decades ago.  You know the kind of recipe, with browned, tattered edges, spills and water marks all over the page.  That’s when you know it’s a good one!

Bettey Crocker Apple pie recipe pageMy mother-in-law gave me the book when The Mister and I were first married.  It was hers from when she first got married.  It looked just like the ones I remember from my childhood.  The dessert section had a two-page spread of oodles of colorful cookies.  I felt like I had struck gold when she gave me the book.  It has since fallen apart, but I still have the most important pages: the apple pie recipe and the colorful cookie two-page spread.


peel appleI suppose I could transfer the recipe to the computer, and probably should at some point, but for now, I love pulling out the actual original pages, stains, spots, tatters and all when I bake this pie.  There’s history there – a tangible connection to the past.  And the best part?  Every time I make this apple pie recipe, it tastes just as good as I remember.



Apple pie recipe crumb topping on cooked crustNope, it’s not the politically-correct healthy version, but I only make it twice a year: Thanksgiving and Christmas.  The apples are cut chunky so they still have some firmness when cooked and the crumb topping is crumbly, buttery and sweet.  I savor every single bite.  Mmm, mmm, mmm! Yep, apple pie the way it should be.  It’s fabulous on its own and best served warm.  A scoop of vanilla ice cream makes it irresistible. even to the healthiest eaters.  It is full of apples after all!


Best Pie Crust RecipeAn apple pie this good requires an excellent pie crust.  This is this one I use because it’s the best I’ve ever had and is the perfect match for this pie:0).




Fresh Homemade Apple Pie with Crumb Topping Recipe

(A.K.A. French Apple Pie, Dutch Apple Pie)

apple pie recipe crumb topping

For the Crumb Topping

I always make this first so its ready to go before the apples are cut.  If the cut apples sit too long in the filling mixture the sugar pulls the moisture out of the apples and makes the filling runny.

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup firm butter

1/4 teaspoon salt

Mix together with a pastry fork until blended and crumbly. Set aside.

Apple pie recipe apples cut in mix

For the Apple Pie Filling

1/4 cup all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Dash of salt

6-7 medium Granny Smith Apples, peeled and cored, cut into  1/2-1″ chunks

Heat oven to 425 degrees.  Stir together dry ingredients until mixed. Toss in peeled apple chunks.  Pour into pre-baked pie crust. Sprinkle with Crumb Topping.

Cover the edge of the pie with a 2- to 3-inch strip of aluminum foil to prevent excessive browning: remove the foil for the last 15 minutes.  Bake for 40-50 minutes. If the crumb topping is browning too quickly, cover with foil.

Let me know how your Apple Pie turns out.  You can thank me then, too:0)



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One Comment

  1. Wow! This looks so yummy! I can’t wait to give it a try, thanks for the pictures, it’s great to see the process. I wish I had some right now.

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