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Gravenstein Apple Crumble Top Pie

If you're lucky enough to live where Gravenstein apples are grown, never miss a chance to bake with them. Tart, crisp, and firm - they offer amazing flavors.

Gravenstein Apple Crumble Top PieIngredients:
  • Pastry for 1 pie crust – I use Pillsbury Pie dough and it works perfectly
  • 8 medium to large apples – Gravensteins or other firm apple
  • 1/2 cup sugar
  • 1 T flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 T lemon juice
Crumble Crust
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 cup butter softened
  • 1 tsp cinnamon

Preheat oven to 425 degrees. Line pie dish with the pastry. Peel, core and cut apples into thin slices. Place slices into a large bowl and add sugar, flour, spices and lemon juice. Mix the ingredients gently until the apple slices are well coated. Pour apples into the pie dish.

To prepare the crumble crust, in a medium bowl, place flour, sugar, butter and cinnamon. Rub together with your fingers or use a pastry cutter until the mixture clumps together. Heap the topping mixture on top of the apples. Place the pie pan on a foil covered baking sheet in case the juices spill over. Bake for 10 minutes at 425 degrees then reduce to 350 degrees and bake for an additional 50 minutes or until the apple mixture is bubbling and juicy. When serving, add a scoop of vanilla ice cream for an extra rich treat. Serves 8.

Serve with:

Kunde Family Winery Sweet Leslie

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