Name: Apple Pie with Cinnamon Brown Sugar Crumb Topping
Total time: 1 hour 20 minutes total (30 minutes prep, 50 minutes cook)
Yield: Serves 8
Ingredients: 2½ cups all-purpose flour; 1 tsp salt; 1 tbsp sugar; 1 cup (2 sticks) cold butter, cubed; 6–8 tbsp ice water; 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced; 3/4 cup brown sugar (packed); 1/4 cup granulated sugar; 2 tbsp all-purpose flour; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 2 tbsp lemon juice; 1 tbsp vanilla extract; 2 tbsp butter, cut into small pieces; 3/4 cup all-purpose flour; 3/4 cup brown sugar (packed); 1 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup cold butter, cubed; 1/2 cup old-fashioned oats (optional, for texture)

Classic, cozy and irresistibly delicious — flaky crust, juicy spiced apples and a sweet cinnamon crumb topping.

Bobbie's tips: use a mix of apples for the best flavor and texture; chill the dough for a flaky, tender crust; don't skip the lemon juice — it keeps the apples from browning and adds bright flavor; for an extra thick filling, let the apples sit for 10 minutes, then drain the excess juice; use old-fashioned oats for a crunchy topping; let the pie cool completely for clean slices; serve with vanilla ice cream for the ultimate treat. Variations: caramel apple pie (drizzle caramel sauce over the filling before adding the crumb topping); pecan crumb topping (add 1/2 cup chopped pecans to the crumb mixture); streusel only (skip the top crust and use extra crumb topping); gluten-free (use a gluten-free pie crust and 1:1 flour blend); mini pies in a muffin tin (reduce the bake time). Storage: room temperature up to 2 days covered; refrigerator up to 5 days covered; freezer: wrap tightly and freeze for up to 3 months; reheat: warm in a 350°F (175°C) oven for 10–15 minutes. Nutrition per slice (approx), from Bobbie's card: about 420 calories, 22 g fat, 54 g carbohydrates, 4 g protein, 320 mg sodium.

Method

1
Make the pie crust: in a large bowl, mix the flour, salt, and sugar. Cut in the cold butter until crumbly. Add the ice water, 1 tbsp at a time, until the dough forms. Divide into two discs, wrap, and refrigerate for at least 30 minutes.
2
Prepare the apples: peel, core, and slice the apples. In a large bowl, toss the apples with the brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla until well coated.
3
Make the crumb topping: in a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly. Stir in the oats if using. Set aside.
4
Roll out the crust: on a floured surface, roll out one disc of dough and fit into a 9-inch pie dish. Trim the edges.
5
Add the filling: pour the apple filling into the crust. Dot with small pieces of butter.
6
Add the crumb topping: roll out the second crust for the top or leave open-faced and sprinkle the crumb topping evenly over the apples. If using a top crust, seal and cut slits, then sprinkle the crumb topping.
7
Bake: bake at 375°F (190°C) for 50–60 minutes, or until the crust is golden and the filling is bubbling. If the topping browns too quickly, cover loosely with foil.
8
Cool and serve: let the pie cool for at least 2 hours to set. Serve warm or at room temperature with vanilla ice cream or whipped cream.

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From Bobbie's “Bobbie's Recipe Cards (batch 10)”. Written up by Bobbie's Kitchen · Updated 26 October 2026

Apple Pie with Cinnamon Brown Sugar Crumb Topping

Ingredients

Pie crust (homemade or store-bought)

Apple filling

Cinnamon brown sugar crumb topping

Method