Apple Crumble Pie

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Serve up a slice of Apple Crumble Pie with a scoop of vanilla ice cream or wedge of Vermont cheddar cheese


  • Pastry for single-crust pie
  • 1 cup sugar
  • 2 tbs. all-purpose flour
  • 1 tsp. lemon zest
  • 6 cups thinly sliced, peeled cooking apples (2 lbs.)
  • 3 tbs. lemon juice
  • 1/2 c. all purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground mace
  • 1/4 cup butter or margarine


  1. Prepare and roll out single crust pastry.
  2. Line a 9 inch pie plate with pastry.
  3. Trim pastry to 1/2 inch beyond pie plate edge.
  4. Flute edge, do not prick crust.
  5. In mixing bowl stir together 1/2 c. sugar, the 2 tablespoons flour, and the lemon peel. Set aside. Sprinkle apple slices with lemon juice.
  6. Toss apples with sugar mixture.
  7. Turn apples into pastry lines pie plate.
  8. Combine the remaining 1/2 c. sugar, the 1/2 c. flour, cinnamon, ginger, and mace.
  9. Cut the butter or margarine into flour mixture till crumbly.
  10. Sprinkle atop apple slices.
  11. To prevent overbrowning of crust, cover pie edges with foil.
  12. Bake at 375 degrees F for 30 minutes, then remove foil edges and continue to bake for an additional 30 minutes or until top is golden.