It isn’t Thanksgiving without apple pie. And for those of us who prefer their pie topped with sweet crumbles instead of dry pie crust, this is the winner. We make this every year the night before Thanksgiving, sometimes even making two pies. Just make sure to test your apples so they’re done to your level of preferred softness. This recipe is adapted from the famous Better Homes and Gardens red checked cookbook. That thing is full of lots of great recipes!
Also, of course apples vary in size. So I like to cut apples one at a time and place them in the pie crust before mixing with anything, just so I can make sure it’ll fit. It seems like a waste of apples if you cut them all only to find that they won’t all fit.
I haven’t made this one gluten free yet, but it should be easy enough to switch out gluten free flour (and make sure you use a gluten free pie crust). Or if you don’t want to bother with a gluten free pie crust, you can always opt to make gluten free apple crisp.
Apple Crumb Pie
Sweet and perfect for Thanksgiving.
- 2/3 c. Sugar
- 2 Tbsp. Flour (or gluten free flour)
- ¾ tsp. Cinnamon
- 6 to 8 tart Apples, pared, cored, and sliced (6 cups)
- 1 9-inch unbaked Pie Crust (or gluten free pie crust)
- ½ c. Flour (or gluten free flour)
- ¼ c. Sugar
- ¼ c. Butter (usually use 6 Tbsp. butter for larger crumbles)
Combine first three ingredients; stir into apples. Then place in pie crust. Combine remaining flour and sugar; cut in butter till crumbly. Sprinkle the mixture over apples. Bake at 400° for 45-50 minutes or till done. If pie browns too quickly, cover edge with foil.