A step-up from the ordinary. Flaky crust is filled with cinnamon- apples then topped with loads of sweet crumbs.
Course Dessert
Cuisine American
Keywords apples, crumbs, fall recipe, pie, recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 501 kcal
Author Linda Warren


Pie Crust

  • 1 cups flour sifted
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 2-3 Tablespoons ice water

Apple Filling

  • 6 cups sliced apples, a mix of about 4 tart Granny Smith and 2 red Fuji apples
  • 1 Tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 2/3-3/4 cup sugar (I tend towards the low end)
  • 2 Tablespoons flour

French Crumb Topping

  • 3/4-1 cup flour
  • 2/3 cup brown sugar, packed
  • 2/3 cup chilled butter, cut into small slices



  1. Preheat oven to 375 degrees.
  2. Sift flour and salt together into large bowl.
  3. Using a pastry cutter, or two knives, cut in shortening until the mixture resembles coarse crumbs.
  4. Add the water a tablespoon at a time, stirring lightly with fork, and continue until the dough holds together when pinched between your fingers.
  5. Sprinkle your surface with flour, as well as the top of the dough, and roll the dough into a circle that is slightly larger than the pie plate.
  6. Fold over rolling pin and lift over pie plate. Let settle into pie plate, gently patting into place. Trim overhanging sides of dough to within 1-1/2-inches and fold over to form a standing rim, pinching dough together. Using your index or pinkie finger, press from outside-in to form a depression, skip 1/2" and make another depression with finger. Continue all the way around. Set aside.

Apple Filling

  1. Slice apples. Pour lemon juice over them to keep them from turning brown.
  2. Mix cinnamon with sugar and toss with apples.
  3. Add in flour and mix to incorporate. Pour into prepared unbaked pie crust.

French Crumb Topping

  1. Using a pastry cutter, mix butter, sugar and flour together until it resembles small crumbs.
  2. Top pie with crumbs.
  3. Bake for 45-50 minutes. Let cool on wire rack then store in refrigerator.
Nutrition Facts
Amount Per Serving
Calories 501 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g55%
Cholesterol 40mg13%
Sodium 287mg12%
Potassium 158mg5%
Carbohydrates 70g23%
Fiber 3g12%
Sugar 44g49%
Protein 3g6%
Vitamin A 525IU11%
Vitamin C 5mg6%
Calcium 32mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.