Apple Crumb Pie

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Apple Crumb Pie

Apple Crumb Pie

Apple season means apples and apples mean apple pie.  This is no humble apple pie.  We’ve cast off the lattice top and gone for a big change – a crumb topping that adds a dimension of sugary, buttery, golden-brown goodness to further enhance the apple of your choice.  This has become the favorite apple pie of many unwary tasters after the first bite.

On top of that, we’ve chopped the apples instead of slicing them to make it easier to eat.  That’s a tedious task.  Unless you have an Apple Mate.


The Apple Mate peels, cores, and slices all in a few turns of a handle.  After the apple is peeled, cored, and sliced all you have to do is run a knife down it a few times to cut it up into chunks.  Much faster.  Much easier.

We have one more thing: a pie crust shield.  Do you  have a tendency to over-brown your outer crust?  It’s a common problem.  We have that covered too.  No more dark edges and no more messing with aluminum foil.  Simply place a pie crust shield over your pie.

Apple Crumb Pie


  • 1/2 cup whole oat flour*
  • 1/2 cup sugar*
  • 1/4 cup cold butter

*These items can be found in our store.

Line a 9-inch pie plate with pie crust pastry; flute edges. In a large bowl, combine the apples, butter, yogurt, lemon juice, sugar, flour, cinnamon, and allspice. Spoon into pastry.
For the topping, combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 375 for 45-60 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack. (It’s best to let it cool overnight.)

*This recipe is adapted from Taste of Home.


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