This delicious one-crust pie with a buttery crumb topping is the featured recipe in Baking Together #10:  A Crumb-Topped Apple Pie for the Win. Be sure to read our tips over there before starting on the recipe. Then, after you’ve made the recipe, leave us all a comment or two below the recipe to let us know how it went, how you liked it, or whether you made any changes.

If the idea of making pie crust does not appeal to you, feel free to buy a pre-made pie shell for this.

Serves 10 to 12


For the crumb topping

  • 3/4 cup (3 3/8 ounces) unbleached all-purpose flour
  • 2/3 cup (4 5/8 ounces) firmly packed light brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • Good pinch of table salt
  • 4 tablespoons (2 ounces) unsalted butter, melted
  • 1 tablespoon neutral oil       


For the pie

  • 1 unbaked 9-inch homemade pie crust or store-bought pie crust, chilled
  • 1/2 cup (3 1/2 ounces) firmly packed light brown sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • Good pinch of table salt
  • 3 pounds crisp, tart apples (about six 8-ounce apples)
  • 3/4 teaspoon pure vanilla extract

Make the crumb topping

1. Put the flour, brown sugar, cinnamon, and salt in a medium bowl and mix with a fork until well blended. Add the butter and oil and mix until well incorporated; the mixture should be crumbly. Refrigerate the topping while you assemble the pie.

Make the pie

1. Position a rack in the lower third of the oven and set a large heavy duty baking sheet on it. Heat the oven to 400°F.  Have ready a chilled, unbaked pie shell.

2. In a large bowl, whisk the sugar, flour, cinnamon and salt until well blended.

Susie Middleton

3. Peel and core the apples and cut into 3⁄4-inch thick wedges. Cut each wedge in half (about 8 cups).  Add them to the bowl with the flour mixture and toss until the apples are evenly coated. Scrape the filling into the crust and spread evenly. Scatter the topping evenly over the apples, breaking up any large pieces.

4. Put the pie on the heated baking sheet and reduce the oven temperature to 375°F. Bake, covering the top of the pie loosely with foil after about 35 minutes, until a knife tip easily glides through the apples in the center and the filling is bubbling around the edges, 80 to 90 minutes.  Move the sheet pan to a rack and let cool until warm (or cool completely) before serving.

Note: The pie is best when served within one day (store loosely covered and unrefrigerated) and can be warmed in a 300°F oven if desired.