Apple Pie

(+5 rating, 3 votes)

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Apple Pie

Apple Pie

Easy Apple Pie Crust - Method Easy Pie Crust Apple Pie - Method

Apple Pie - Method Apple Pie Apple Pie

Apple Pie a la Mode

Apple Pie a la Mode

One of the best parts about this pie (besides the large tender chunks of cinnamon-sugar apple baked under a melt-in-your-mouth streusel topping) is the incredibly easy pat-in-the-pan pie crust.  Don’t fuss with rolling out the pie crust; simply mix the dough and press it into the pan.

Apple Pie a la Mode

This has always been one of my favorite desserts for the winter holidays and any other time I have the opportunity to make it.  I love the big, soft apple chunks and how the topping is a moist, buttery streusel rather than a traditional pie crust top.

Apple Pie a la Mode

5.0 from 1 reviews
Apple Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8+
This chunky apple pie has always been one of my favorite desserts. I love how the topping is more like a streusel than a traditional pie crust.
  • 1½ cups flour
  • 2 tsp sugar
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 Tbsp milk
  • 6-8 apples
  • ½ cup sugar
  • 2 Tbsp flour
  • 1 tsp cinnamon
Butter Crumble Topping
  • ½ cup sugar
  • ½ cup flour
  • ½ cup butter, softened
  1. Mix the ingredients together.
  2. Pat the dough into a pie pan.
  1. Peel, core and chop the apples into large chunks.
  2. Mix the apple chunks with the sugar, flour and cinnamon until all of the apples are coated in the cinnamon-sugar mixture.
  3. Place the apple filling in the crust to make a heaping mound.
  4. Gently pat the pan on the counter to allow the apples to settle.
  5. Add more apples if needed.
Butter Crumble Topping
  1. Cut the butter into little pieces if it is still firm so that it is easier to mix.
  2. Mix the butter, flour and sugar with a knife or a pastry blender until it is the smooth consistency of a cookie dough.
  3. Place the crumble mixture over the apples. It will not completely cover the apples but it will melt and fill in the gaps while baking.
  4. Bake the pie at 400 degrees for 35-40 minutes.
  5. Then reduce the heat to 375 degrees and bake it for an additional 20 minutes or until it is golden brown, starting to bubble and the apple chunks are soft.
  6. Cover the pie with foil while baking it if the crust and/or topping starts to get too brown.


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5 Responses to “Apple Pie”

  1. Dianna says:

    My mouth is salivating after looking at these gorgeous pictures!! I love the idea of a butter crumble topping. My usual crumble topping is a little sweeter than I would like so this would be a fantastic substitute. I also like the idea of rich buttery topping with the ice cream. I’m running down tomorrow to grab some Pink Lady apples and try this recipe!!

  2. laura says:

    It’s in the oven! Can’t wait for dessert 🙂

  3. laura says:

    This was probably one of the best apple pie recipes I’ve ever tried! Very light textured and super yummy. Definitely a keeper recipe! Thanks for sharing. I had to use sub-par apples, too, so I can only imagine how great it will be with fall fresh apples.

  4. sara says:

    Oh wow, this looks incredible! What a gorgeous pie. 🙂

  5. Gloria says:

    This is a great recipie to make with kids! I made this with my 5 year old and she had a blast. Friends came over that night and ate a piece and raved about the taste! Thanks!

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