Oh guys, I have been wanting to update the photos on this classic AOC recipe for a long time! This amazing pie deserved to have a new photo shoot (we won’t even talk about it’s 2011 photos, though you can still find them floating around Pinterest – maybe you can help me to update them by pinning these new, much worthier images!) – not only because it’s lick-the-plate good, but because you can make it up to 3 months ahead, freeze it, bake from frozen (I know!) and it tastes just like you made & baked it all the same day. Honest – this is what you want for your holiday tradition!
This easy, Crumb-Topped Apple Pie is one of the best apple pies I have ever eaten. The fact that it can be made ahead, frozen unbaked for up to three months, and then baked from frozen (no need to remember to take it out ahead of time to thaw!) is just a bonus. Although what a bonus, right?
Some call a crumb-topped pie a French pie, others call it a Dutch pie, but I just call it my favorite. I like the buttery, yummy crumb topping so much better than a crust. And it has nothing to do with the fact that I only have to roll out one dough. Nothing at all.
So you might think that being able to freeze this pie is the only reason to like it (or pin and share it…) – but you’d be wrong. It’s really the best – and only apple pie I make. The crumb topping is my favorite “big crumb” topping similar to our fruit crisp – it’s amazing!
See that thick and substantial crumb topping? No wimpy toppings here – this will not get lost in the fruit. Ever.
Once you make and assemble the dough, apple filling, and crumb topping (when it’s convenient for you – days or weeks from when you want to serve it!), wrap it in heavy-duty (or double thick) foil, pie plate and all, and seal it well. Label and date the outside (tip: I also write the instructions on the foil, so I don’t even have to bother finding the recipe when it’s time to bake).
When you’d like a warm-from-the-oven apple pie, carefully unwrap the frozen pie and place it on a cookie sheet. Take the foil that surrounded the pie in the freezer and cover the pie and cookie sheet loosely with the foil. Bake for 40 minutes, remove the foil and bake for about 40 minutes more- until the apples are tender.
Yep, that’s it – it’s as easy as…well you can guess, right?
And this is perfect for the holidays! I love to have one of these in the freezer to have ready. Of course, you can make and cook it right away. In fact, my favorite thing to do is to double the recipe so we can have one right away, and the other waiting in the freezer. Who needs to wait for the holidays, right?
- For each pie:
- 1 unbaked single crust pie dough
- ¼ c. sugar (any type - I like brown for a caramely flavor and I usually cut this in half to 2TB)
- 2 Tb. flour
- ½ to 1 tsp. cinnamon (we like more)
- 6-8 c. thinly sliced & peeled tart apples (deep-dish pie plates will need 8 c.)
- For topping:*
- 1 c. brown sugar, packed
- ⅔ c. flour
- ½ tsp. cinnamon
- ½ c. butter
- Roll out pie dough and fit into a 9-inch pie plate (regular pie plate or deep dish), fluting the edges. If baking right away, preheat oven to 375 degrees.
- In a large bowl, toss the sugar, flour & cinnamon with the sliced apples together and transfer to prepared pie crust, spreading with a slight mound in the center and pressing down to fill evenly.
- For the topping, add the brown sugar, flour, cinnamon and butter (cut into pieces) to a bowl of a food processor. Process until the mixture starts to hold together, forming some large clumps (or use a pastry blender to cut in the butter by hand in a small bowl, but make sure to mix until large clumps form to get the big crumb topping).
- Break off pieces of the topping (it should be solid enough that it can't be "sprinkled" - press the crumbly topping in the bottom of the bowl together to form clumps) and evenly place over the top of the apples, covering them completely. Gently pat mixture down.
- To bake now:
- Place pie on a baking sheet and cover entire pie loosely with foil. Bake for 15 minutes. Remove foil and bake for 35 to 40 minutes more until top is golden and apples are tender (I also usually remove the baking sheet so the crust browns well). Cool on a wire rack.
- To freeze and bake later:
- After step 5, wrap entire pie - plate and all - with heavy duty foil (or double thickness of foil). Label and freeze up to three months.
- When ready to bake, remove foil and place frozen pie on a cookie sheet. Use the same foil to cover the pie loosely with foil (just attach it loosely to the edges of the cookie sheet). Bake at 350 for 40 minutes, remove foil and bake for 40-45 minutes more until the top is browned and the apples are tender.
AND if you’d like to make this pie over-the-top decadent, drizzle it with this easy-to-make caramel sauce!
Here’s an image you can pin that will remind you where to find the amazing crumb-topped apple pie you can freeze and bake from frozen!