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Apple Crumble Pie

Recipe photo courtesy of David Loftus

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.

Source: Everyday Food, November 2007
Total Time Prep Servings



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How would you rate this recipe?
  • sandracampeau
    20 NOV, 2018
    I mix the apple types, just using what I have on hand, everyone loves this recipe
  • Semperita
    15 SEP, 2010
    Hola, me parece que est?
    • MS11062588
      19 OCT, 2017
      I found the recipe hard to understand. I wish it was broken down in three parts: dough, filling and topping. I must have re=read the recipe 20 times before I figured out what was being said. It's in the oven and sure looks good.
  • 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.
  • MS10843222
    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?

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