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Apple Crumb Pie

Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.

  • Prep:
  • Total Time:
  • Servings: 8
Apple Crumb Pie

Photography: David Loftus

Source: Everyday Food, November 2007


  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup packed light-brown sugar
  • 3/4 teaspoon salt
  • 1 recipe Our Favorite Pie Crust
  • 2 tablespoons fresh lemon juice
  • 4 pounds Granny Smith apples (8 to 10)
  • 1 cup granulated sugar
  • 1 cup raisins
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.

  2. On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering
    dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.

  3. Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.

  4. Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

Reviews (26)

  • bakersdozen1968 1 Dec, 2013

    I would like to add that I used a new apple from our area Western North Carolina, called a Mutzu for this pie. It is a cross between a Golden Delicious and a Granny Smith. It was just the right taste for this pie! Also, they are so big, that I only used 4 apples. I also tweaked the crumb crust with some cinnamon because my husband loves cinnamon! Just a perfect pie!

  • bakersdozen1968 1 Dec, 2013

    This is the best apple pie I have ever tasted! I am so proud of myself because I have never been able to make a good pie. I have tried for years, and mostly during the holidays I would practice my pie crusts only to hate them all. Then I saw Martha make her basic pie crust on her show one day a few years ago and I tried it, and it was great! Then I started trying pies, and slowly I have finally had some success stories! But, this one was the best! My husband loved it , so thank you Martha!

  • Baker_ 6 Jan, 2013

    I loved this recipe! I've had no problems with anything! Although 8-10 apples seemed a bit too much, because I just used 4. Everyone should use this and if it doesn't work make sure you have fresh ingredients.

  • Harry Tharp III 14 Oct, 2012

    Enter your review...

  • bro2fans3 25 Nov, 2011

    I followed all the directions but the crust did not compliment the rest of the pie. The inside of the pie tasted bland and the only thing i could taste was a little tart/ sour flavor. The crumble topping was way too much and left a half inch thick layer of a texture that resembled sand. I will not make this recipe again.

  • rubystardust 23 Nov, 2011

    I modified this recipe to first macerate the apples: a process where you let the apple filling sit for an hour and draw out the juices, then cook down and reduce the juice before adding it back in with the apples. The result is a nice caramel flavor and a denser filling that doesn't have that 'soupy' problem many pies have, and the bottom crust is not soggy. I also used a variety of locally grown fall apples, not just granny smiths, which gave a wonderfully complex flavor and texture. Delicious.

  • brodybear 19 Nov, 2011

    I used a roll out crust for this pie. I made 2 and the second one turned out beautifully. On the 1st one, I folded the crust upward like in the directions. However, the pie made so much juice that it is soupy outside of the crust. The 2nd one I made like a normal pie and put in a very deep pie plate. Turned out much better and prettier. Can't wait to take to pot luck at church!

  • Srwong 25 Sep, 2011

    This was very good. I had a little trouble with the pie crust however. Does anyone know if it should go over all of the filling or just a portion. I really didn't have enough dough for it to stretch completely over the topping. Thanks.

  • niclrouse 23 Dec, 2010

    Is it alright to make the pie a couple days before? does it have to be served just 6hrs later?

  • Angieybird 25 Nov, 2010

    All I can say is: wow. This pie is excellent, when made correctly. Just read the instructions carefully. Note that the flour is divided between the crumb and the filling, something I didn't notice until after I made the crumbs (left with a bowl full of floury topping, serves me right).

  • geniegen 21 Sep, 2010

    I loooved this pie! The ingredients are so easy and the result was so fabulous! All 10 people that tried it when I made it loved it!

  • adreatruck 19 Sep, 2010

    simply fabulous apple pie! I copied mcbra's suggestion and replaced the raisins with walnuts to a scrumptious result. Also found out that this recipe makes enough filling for 2 pies when you use store-bought crusts.

  • Semperita 15 Sep, 2010

    Hola, me parece que est?

  • MrsSloan 5 Jan, 2010

    This was by far the easiest apple pie ever! I used a lattice top and sprinkled with crumb topping to cut back on some of the sweetness worked perfect and was gorgeous!

  • mcbra 3 Jan, 2009

    I discovered this recipe while searching for fall and thanksgiving dessert recipes. I've never made my own pie before yet when I made this one, it was a sure hit with my family! I added walnuts to the recipe for some added crunch and yummy goodnessI have been getting many requests for it so I made it again for Christmas this time! I served it warm, fresh out of the oven topped with whipped cream and Haagen Dasz butter pecan and cinnamon dulce de leche ice cream! So utterly scrumptious!

  • erinpeace73 3 Dec, 2008

    I made this pie for Thanksgiving and it was terrific. The combo of the tart Granny Smith apples and the sweet topping and raisins makes this so yummy. I've already had requests to make it again. Highly recommended!

  • mjsmessina 11 Oct, 2008

    recipe's a winner

  • adelenne 13 Mar, 2008

    I've made this pie a few times and it's always a hit with everyone. They all loved it!

  • whistlerswalk 8 Dec, 2007

    I too made this for T-giving this year. I like regular crust, the husband likes crumb.
    Perfect compromise, and everyone loved it.Also, I can't seem to get the knack of pie crust, so I just used pre-made. Rolled the two in the package together to get the right thickness and circumfrence. Worked perfectly.

  • dkaluzny620 27 Nov, 2007

    Delicious filling. Beautiful crumb topping. Unfortunately, the bottom crust didn't turn out. Don't know if it was the recipe or me trying to cook too many things in one day! I'll give the crust another try before I forget it.

  • kborduin 27 Nov, 2007

    I also made this pie for Thanksgiving 07. At first, I thought the apples were going to overflow, but they all cooked down quite nicely. I totally agree with CupofTea about the baking halfway through then the crumb

  • CupofTea 27 Nov, 2007

    Absolutely delicious! Made this for thanksgiving 07 and it is probably the best pie I have ever made. Great idea to add the topping half way through baking. That way the filling gets a chance to dry out a little (does not become soupy as past pies have) then moistens up again after the crumble topping has been added.

  • goldie725 17 Nov, 2007

    This was the first pie I ever made! And it turned out AWESOME! I made in a couple wks back as a trial run for T-giving. I made with "Our Favoriate Pie Crust" also on this site. I ommited the raisins. When I make for T-giving I may cut back a little on the sugar, it was a bit too sweet. But overall a great pie with fantastic crumb topping.

  • hayleyglasson 16 Nov, 2007

    this apple crumble pie looks absolutely amazing and I just think I might have to make one, well actually what would be cool, is to make individual oes for a small dinner party, that way eveyrone gets a pie with either ice-cream or cream, and if you have visitors that are anything like my husband, they will want both ice-cream and cream on their pie.

  • glendamae 10 Nov, 2007

    Is looks sooooo delicious!!!!

  • danadoodlebug 8 Nov, 2007

    All that's missing is the vanilla ice cream on top.... sounds scrumptious!!!

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