Amish Apple Crumb Pie

Sliced apples seasoned with cinnamon, sugar, vanilla and apple cider are piled high into a pie shell and topped with a delicious brown sugar crumb topping. 

Today I have a delicious ?? Amish Apple Crumb Pie recipe to share with you! If you know my blog than you know how much I love apple season and apple desserts, especially apple pie treats. On my blog you'll find recipes for Classic Apple Pie, Apple Pie Cinnamon Rolls, Apple Pie Bread, Apple Pie Egg Rolls, Apple Pie Oatmeal and Apple Pie Jam. Oh how I love apples! 

Last week it felt a little bit more like fall then summer in my kitchen. The weather was somewhat cooler with the highs in the low 80's and the 60's at night. I know not much of a cool front, but we're in Texas and this is very unusual for August-September, so it really puts me in the mood to bake up a fall treat.  

I've had my eye on the Amish Apple Pie recipe for quite a while now. I wanted to give the recipe a trial run before I bake it for a fall family get-together in October. I love classic apple pie, but apple crumb pie comes in a close second of my favorite fall pies. 

The filling recipe was pretty basic, calling for just apples, sugar, and cinnamon. I felt that the recipe needed a bit more flavor, so I added a few extra ingredients, fresh apple cider, vanilla extract and a bit of flour. 

With the adaptions I made this apple crumb pie was cinnamon-y and bursting with apple flavor. I knew this recipe turned out perfect when my husband said that he thought I bought this pie at a bakery.  Let's get started with the step-by-step instructions. 

To start into a large bowl thinly slice the apples with a paring knife or use an apple peeler and corer. In a separate small bowl mix the sugar, cinnamon, 3 tablespoons flour together.  

Sprinkle the mixture over the apples and toss. 

Add the apple cider and vanilla extract. Toss the apple mixture again. 

Pour the apple mixture into the pie shell. Pile the apples nice and high because they'll shrink down when baking.  

In a medium size bowl, mix the butter, brown sugar, flour, cinnamon and pecans (if using) together using a pastry cutter, large fork or your fingers. 

Sprinkle the topping over the pie. Bake for 15 minutes, then lower the oven temperature to 350 degrees and bake for an additional 30 minutes. At this point I add a pie guard to my pie so the edges would not burn. 

Whenever I make pies the pie crust edges always turn out perfectly thanks to a little pie trick that I learned from my Ma maw Eaves. She showed me how to turn a disposable pie plate into a simple and affordable pie guard. 

I learned this trick about 20 years ago and since then I've never had burnt pie crust edges. The next time you have a disposable pie pan save it and cut out the middle (so the filling can still cook and brown). Just invert the pie pan over your pie crust for a perfectly baked pie every time.  

Cool pie on a wire rack or windowsill until the pie is cooled and firm (about 1 hour). Store any leftovers in a covered container. Pie will keep for up to 5 days. 

I will definitely be bringing this pie to our fall get-together along with this Caramel Topped Pumpkin Cheesecake. 


Amish Apple Crumb Pie 

3/4 - cup raw or granulated sugar (I prefer raw sugar)
1 - teaspoon cinnamon
3 - tablespoons all purpose flour
6 - 7 - cups apples, peeled, cored and thinly sliced 
(I used Gala and Golden Delicious Apples) 
1/4 - cup apple cider
1 - teaspoon vanilla extract 
1 - store bought or homemade single pie crust (unbaked)

Crumb Topping:
1/2 - cup (1 stick) butter, softened
1/4 - cup brown sugar
1 - cup all purpose flour
1/4 - teaspoon cinnamon 
1/2 cup chopped pecans, optional

Preheat oven to 425 F degrees. Thinly slice the apples into a large bowl. Add the sugar, cinnamon, 3 tablespoons flour together and sprinkle over the apples and toss. 

Add the apple cider and vanilla extract. Toss the apple mixture again and put the apples into the unbaked pie shell. Pile the apples high because they will shrink as they bake. 

In a medium size bowl, mix the butter, brown sugar, flour, cinnamon and pecans (if using) together using a pastry cutter or using your fingers. 

Sprinkle the topping over the pie. Bake for 15 minutes, then lower the oven temperature to 350 degrees and bake for an additional 30 minutes. 

Cool pie on a wire rack or windowsill until the pie is cooled and firm (about 1 hour). Store any leftovers in a covered container. Pie will keep for to 5 days. 

Freezer Friendly: Prepare and assemble the apple pie and freeze unbaked. Double wrap the pie in foil and place in the freezer for up to 3 months. When ready to bake, place the pie i the oven frozen (do not thaw) or it will be soggy.

Bake Frozen Pie: Place the frozen pie on a foil lined baking sheet to catch and run over from juices. Cook at 400 degrees for 25 minuted and then reduce heat to 350 degrees and continue baking for approximately 40-45 minutes. Cover edges to prevent the crust from burning halfway through. 

cook time: 45 minutes
servings: 6-8
slightly adapted by: The Amish Cook's Family Favorite Recipes

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