This crumb topped apple pie can be baked right away or frozen and baked when you need it. Plus it’s it’s lick-the-plate good. This is the pie 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 (Yep – 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 like this a French apple pie, others call it a Dutch apple 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.
Update: I finally discovered the best pie crust after years of trying – check it out to see if you’d like it, too: Tutorial: The Best Homemade Pie Crust finally!
How to Make Crumb Topped Apple Pie
The steps to make this pie are pretty straightforward:
- Slice apples.
- Mix apples with filling ingredients.
- Add apple mixture to an uncooked pie crust.
- Mix up the crumb topping in a food processor.
You might think that being able to freeze this pie ahead of time is the only reason to like this recipe (or pin and share it…) – but you’d be wrong.
It’s really the best tasting and only apple pie I make.
Maybe it’s the crumb topping? It’s my favorite “big crumb” topping, similar to this fruit crisp, and it really is amazing!
See that thick and substantial crumb topping?
No wimpy toppings here – this will not get lost in the fruit. Ever.
Freezing & Baking Crumb Topped Apple Pie
Freezing The Pie
Once you make and assemble the pie (when it’s convenient for you – days or weeks before 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)
Baking The Pie (From Frozen!)
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 according to the recipe, remove the foil and bake for 40-50 minutes more or until it’s bubbling, browned and your 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?
Oh, and want to take this pie over the top? Drizzle it with this easy-to-make caramel sauce!
Crumb-Topped Apple Pie To Bake Now or Freeze for Later
For each pie:
- 1 unbaked single crust pie dough here's my best pie crust recipe
- 1 to 3 tablespoons brown sugar*
- 2 tablespoons flour
- 1/2 to 1 teaspoons cinnamon we like more
- 6-8 cups thinly sliced & peeled tart apples deep-dish pie plates will need 8 cups
- 2/3 to 1 cup brown sugar*** packed
- 2/3 cup flour
- 1/2 teaspoon cinnamon
- 1/2 cup 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 topping apples with crumbs, 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 degrees for 40 minutes, remove foil and bake for 40-50 minutes more until it's bubbling, the top is browned, and the apples are tender.
More Easy Dessert Recipes To Try: