Tested till perfect Apple Crumble Pie

Apple Crumble Pie

This sweet and crunchy crumble-top pie is particularly good served warm with ice cream. Choose a firm apple because of the long cooking time.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe4 out of 5 based on 35 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8



  • 8 cups 8cupsthinly sliced peeled applepeeled apples, about 7 (3 lb/1.5 kg)
  • 2 tbsp 2tbsplemon juice
  • 1/2 cup 1/2cupgranulated sugar
  • 2 tbsp 2tbspall-purpose flour
  • 1/2 tsp 1/2tspcinnamon


  • 3/4 cup 3/4cupall-purpose flour
  • 3 tbsp 3tbspgranulated sugar
  • 3 tbsp 3tbsppacked brown sugar
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 cup 1/4cupcold butter, cubed
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Topping: In bowl, whisk together flour, granulated and brown sugars and cinnamon. Using pastry blender, cut in butter until crumbly; set aside.

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Set aside.

Filling: In large bowl, toss apples with lemon juice. Add sugar, flour and cinnamon; toss to combine. Scrape into pie shell. Sprinkle with topping.

Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for about 80 minutes or until filling is bubbly and thickened. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)

Nutritional Information Per serving: about

cal 417 pro 4g total fat 17g sat. fat 9g
carb 63g fibre 3g chol 56mg sodium 205mg

% RDI:

calcium 2 iron 14 vit A 11 vit C 7
folate 33
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