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The Best Apple Crumb Pie Recipe on the Planet

  • Author: Mavis Butterfield


  • For the crust: {you’ll only need half of this recipe so you can freeze the other crust for later}
  • 2 1/2 cups all-purpose flour
  • 2/3 cup vegetable shorting {I used Crisco}
  • 1 teaspoon salt
  • 6 tablespoons cold water
  • For the filling:
  • 6 large apples (, cored, peeled, and sliced)
  • 3/4 cup white sugar
  • 3 tablespoons flour
  • 1 heaping teaspoon cinnamon
  • 1/8 teaspoon cloves
  • For the crumb topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3/4 cup chopped walnuts
  • 6 tablespoons butter
  • 1/4 teaspoon salt


  1. Preheat the oven to 375 degrees.
  2. Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a 9 or 10-inch pie plate with the pastry and crimp the edges.
  3. Combine all filling ingredients together and then toss with apples. Mound the apple mixture into the prepared pie plate, pressing down to eliminate as much air between apples as possible.
  4. Using your fingers, cut the butter into the other topping ingredients. Pour crumb mix loosely over the apples.
  5. Bake the pie on the lowest oven rack for 20 minutes. Reduce oven temperature to 350 degrees and bake for another 20-30 minutes until golden brown and bubbly. If you notice the crust starts to get too dark, cover with foil. Serve warm with ice cream, whipped cream or gobble it up plain.