Classic Apple Crumb Pie

Ingredients

• 1pie crust
• 7–8apples of your choice
• 45 ml (3 Tbsp)wholemeal flour
• 100 g (½ cup)sugar
• 7.5 ml (½ Tbsp)lemon juice
• to tastecinnamon
• 1.25 ml (¼ tsp), optionalnutmeg
• 120 g (1 cup)wholemeal flour
• 165 g (¾ cup, packed)Truvia brown sugar, or regular brown sugar
• 25 g (2 Tbsp)regular sugar
• 115 g (½ cup)butter or margarine
• to tastecinnamon

Instructions

1. 1

   Fill the crust

   Peel and cut the apples. Mix them with the other filling ingredients, then pour the mixture into the pie crust.

2. 2

   Make the topping

   Combine all the topping ingredients and work them together with a fork until crumbly.

3. 3

   Bake the pie

   Scatter the topping over the apples. Bake at 230°C (450°F) for 15 minutes, then lower the oven to 175°C (350°F) and bake for a further 45–55 minutes.

What is apple crumb pie?

Apple crumb pie is a fruit pie topped with a loose, crumble-like mixture rather than a second pastry crust. Apple pies are a long-established part of British and American baking, with many regional approaches to the filling and topping.

This version layers apples with sugar, lemon and warm spices, then uses wholemeal flour in both the filling and crumb topping. The pastry base contains the fruit, while the topping adds a crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 8g protein, 130g carbs, 39g fat.

The apples, flour and sugars supply most of the carbohydrates, while the crust and butter or margarine contribute much of the fat. There is some protein from the flour, but this is mainly a fruit-and-pastry dessert; serve a smaller slice with yoghurt or enjoy it after a meal with a source of protein.

Choosing the apples

Apple variety: A mix of tart and sweet apples can give the filling a balanced flavour, though the recipe allows you to use your preferred type.

Preparation: Peel and cut the apples before mixing them with the filling ingredients so the pieces are ready to soften evenly in the oven.

Getting a crumbly topping

Butter or margarine: Combine it with the topping sugars and flour using a fork, as directed, until the mixture forms crumbs.

Texture: Aim for a loose, uneven mixture rather than a smooth paste, so it can be scattered across the fruit.

The two-stage bake

Hot start: Begin at 230°C (450°F) for 15 minutes, then reduce the oven to 175°C (350°F).

Longer finish: Continue baking for 45–55 minutes. Ovens and apple varieties differ, so check that the fruit has softened and the topping looks baked through before taking the pie out.

Spice and sweetness

Cinnamon: The recipe leaves the amount to taste, so season the filling and topping according to how pronounced you want the spice flavour.

Nutmeg: This is optional in the filling; leave it out if you prefer a simpler apple-and-cinnamon flavour.

Serving the pie

Let the pie settle briefly after baking so the filling is easier to serve. It can be enjoyed on its own or with a spoonful of custard, cream or ice cream.

Recipe notes & tips

• Choose a baking dish that fits the pie crust without stretching it.
• Cut the apples into similarly sized pieces so they soften at a similar rate.
• Use a fork to keep the topping crumbly rather than blending it into a paste.
• Set the pie on a baking tray to make it easier to handle in and out of the oven.
• Allow the pie to rest briefly before cutting so the filling can settle.

Variations

• Use tart apples: Choose a sharper variety for a more tangy filling.
• Adjust the spice: Add more cinnamon to taste or omit the optional nutmeg.
• Choose regular brown sugar: Use it in place of the Truvia brown sugar as suggested.
• Make the crust from scratch: Use homemade pie pastry instead of a shop-bought crust.
• Serve with custard: Add a spoonful alongside each slice for a classic pairing.

Common mistakes to avoid

• Uneven apple pieces: Cut them to a similar size so they cook more evenly.
• Dense topping: Work the topping with a fork and stop when it looks crumbly.
• Skipping the temperature change: Reduce the oven after the first 15 minutes as directed.
• Cutting too soon: Give the pie a short rest after baking so the filling is less likely to run.
• Guessing the bake by time alone: Check the fruit and topping as the 45–55-minute second bake nears its end.

How to store

Cover and refrigerate leftover pie for up to 3–4 days. Reheat individual slices in the oven until warmed through, or serve them chilled.

Frequently asked questions