Crumb Topped Apple Pie

l know: apple pie with crumb topping in January seems a tad strange. Like maybe I’m just a few months too late. And yes, truth be told I developed this recipe for that little ole pie-holiday (aka Thanksgiving). But you know what? It is so damn good, I’d even eat it in August (just don’t tell the seasonal police). And maybe it’s the (delicious) crumb topping, but it just seems less labor intensive than your typical pie and for that I am grateful.Apple Pie with Crumb Topping Recipe | Jessie Sheehan Bakes

The crust has butter in it, as well as cream cheese, and is super easy to work with (ie: rolling out is a breeze). The filling is heavy on the apples, like two pounds of them, and is flavored with nothing more than cinnamon, so the apple flavor really shines. I highly recommend serving slices of this apple pie with crumb topping with vanilla ice cream, but thats just me. The recipe can be found here.



2 replies on “Crumb Topped Apple Pie”

I would make it just as you do regular pie dough – treat the cream cheese as you do the butter. If you give it a try, please let me know how it turns out!

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