Apple-Crumb Pie

Preparation info

  • Difficulty


  • Makes a



Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

There may be little to add to what’s already been said in praise of apple-crumb pie, but we can never make too many of these beauties at Claire’s. As quickly as we can peel the apples and bake the pies, that’s how quickly they sell. Apple pie is surely one of our national treasures. Bake one for your family or friends as soon as the organic Pink Lady, McIntosh, Rome, or Braeburn apples are available.



  • 8 apples, cored, peeled, and sliced about ¼ inch thick (about 8 cups)
  • Juice of 1 lemon
  • ¾ cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg

Crumb Topping

  • ½ cup packed dark brown sugar
  • ½ cup unbleached flour
  • ¼ cup rolled oats
  • ½ teaspoon cinnamon
  • 4 tablespoons (½ stick) butter, brought to room temperature
  • 1 9-inch unbaked piecrust (store-bought is fine)


  1. Preheat the oven to 375°F.
  2. Combine the apples and lemon juice in a bowl, tossing to coat well. Add the brown sugar, cinnamon, and nutmeg. Toss again to coat well.
  3. To prepare the topping, in a bowl combine the brown sugar, flour, oats, and cinnamon, tossing well. Add the butter and work in, using your fingers, until the mixture resembles coarse crumbs.
  4. Lift the apples out of the bowl and mound them in the piecrust, using your hands so that most of the liquid remains in the bowl. Sprinkle the topping evenly over the apples.
  5. Bake the pie, centered in the oven on a cookie sheet, for about 1 hour, until the crumbs are browned and the apples are tender when tested with a fork. Remove from the oven and let stand for 15 minutes before serving.