This pie combines a tender, flaky crust with juicy, spiced apples and a buttery crumb topping that bakes to golden perfection. It’s a cozy, crowd-pleasing dessert that celebrates the best of apple season—and it’s easier to make than a double-crust pie. Serve it warm with vanilla ice cream or a dollop of whipped cream for the perfect ending to your Thanksgiving feast.
INGREDIENTS:
For the crust:
1 single 9-inch pie crust, chilled (homemade or store-bought)
For the filling:
6–7 medium apples (a mix of sweet and tart such as Honeycrisp, Fuji, and Granny Smith), peeled, cored, and sliced ¼ inch thick
¾ cup light brown sugar
¼ cup granulated sugar
2 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
For the crumb topping:
¾ cup all-purpose flour
½ cup light brown sugar
½ teaspoon cinnamon
½ cup (1 stick) cold unsalted butter, cut into small cubes
METHOD:
Roll out the pie dough and fit it into a 9-inch pie plate. Trim and crimp the edges, then chill while you make the filling.
In a large bowl, combine the sliced apples with sugars, flour, cinnamon, nutmeg, salt, vanilla, and lemon juice. Toss until the apples are evenly coated. Set aside to allow the juices to begin releasing.
In another bowl, stir together the flour, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Spoon the apple filling (and any juices) into the chilled crust, mounding slightly in the center. Sprinkle the crumb topping evenly over the apples, covering them completely.
Place the pie on a parchment-lined baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F and continue baking for 35–45 minutes, until the topping is golden and the filling is bubbling. If the edges brown too quickly, cover them with foil.
Let the pie cool for at least 2 hours before slicing to allow the filling to set.
BAKER’S TIPS:
- For a crunchier topping, stir in ¼ cup chopped walnuts or pecans before baking.
- A mix of apple varieties gives the best flavor and texture. Avoid using all one type.
- This pie freezes beautifully—bake, cool, and freeze whole; rewarm in a 325°F oven before serving.
