OK, who doesn’t love warm apple pie with vanilla ice cream on a cold winter night? I’m particularly fond of apple crumble pie because those tasty crumbles add so much to the flavor! It’s much messier looking when you dish it out than normal pie, but that’s part of the charm isn’t it?!
- Pie crust.
- Apples: 4-5. I like having a mixture of both red and green.
- White sugar: ¼ cup for pie, ⅓ cup for crumbs
- Brown Sugar: ¼ cup for pie, ¼ cup for crumbs
- All-purpose flour: ¾ cup
- Butter: 1 stick
- Pumpkin spice: ½ teaspoon
- Preheat oven to 375º
- Peel, core and slice your apples
- Toss apple slices with ¼ cup white sugar, ¼ cup brown sugar, and ½ teaspoon pumpkin spice
- Once fully coated, pour into pie crust
- Mix together ⅓ cup white sugar, ¼ cup brown sugar, and ¾ cup flour
- Cut butter into mixture until nice and crumbly
- Spread crumbs overtop of pie mixture until evenly distributed. Optional: top with a dusting of additional pumpkin spice
- Bake at 375º for 40 minutes
- Allow to cool, and serve with vanilla bean ice cream!
One of my favorite things about this recipe is that it’s really simple. I also usually have most of the baking ingredients and apples already, so I usually just need to grab a pie crust. You could also make your own pie crust if that’s your thing! I prefer to keep things simple though
Step 1: Preheat Oven to 375º
This pie is so quick to put together that I do this first so that it’s ready to go when I am!
Step 2: Peel, Core, and Slice apples.
I like to leave a small amount of apple peel on!
Step 3: Toss apple slices with 1/4 cup white sugar, 1/4 cup brown sugar, and 1/2 teaspoon pumpkin spice.
I’ve also used apple spice which is just as tasty. If you don’t have either, you could easily do a combination of spices that include cinnamon, nutmeg, allspice, cloves, and/or ginger. Go with your heart’s desire!
Step 4: Once fully coated, pour into pie crust.
I usually overfill mine, so that it’s not a completely flat pie.
Steps 5 & 6: Mix together 1/3 cup white sugar, 1/4 cup brown sugar, and 3/4 cup flour. Cut butter into mixture until nice and crumbly!
This is the most “labor-intensive” part. You want to make sure you’re paying close attention to the texture and change your technique if the crumbles start to clump together too much. The more crumbly, the better!
Step 7: Spread crumbs overtop of pie mixture until evenly distributed.
Optional: top with a dusting of additional pumpkin spice!
Step 8: Bake at 375º for 40 minutes.
Your home is going to smell amazing after the first 20!
Step 9: Allow to cool, and serve with vanilla bean ice cream!
My favorite is Perry’s Natural Vanilla Bean. You pick your favorite, but don’t skimp out and go regular vanilla! That vanilla bean is by far superior .