Cinnamon Crumble Apple Pie

A classic combination of pie crust bottom and apple crumble topping.

Cinnamon Crumble Apple Pie


Pie Crust:
  • 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 6 tbsp butter
  • 2-3 tbsp cold water
  • Pie Filling
  • 6 cups thinly sliced, peeled apples
  • 3 tbsp flour
  • 1 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/4 cup brown sugar

Crumble Topping:
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes



Preheat oven to 375F.

Add flour, salt and butter into a mixing bowl. Use a pastry cutter or two knives to cut into you have mixture the texture of coarse meal.

One spoonful at a time, sprinkle with cold water and mix until the dough holds together and cleans away from the bowl easily.

Lightly flour a surface and lightly flour a rolling pin.

Roll dough , using more flour if the dough begins to stick.

Transfer dough to a 9 inch pie plate, fluting the edges.

Grease some butter and flour into your uncooked pie crust.

In a medium bowl mix apples with sugar, cinnamon, flour and sea salt.

Add filling into crust:

Mix together crumble toppings in your used bowl and sprinkle crumble over filling.

Bake pie for 25-30 minutes until golden brown edges appear.