So if you haven't done it already, you may be in the middle of planning your Thanksgiving menu right now. For me, it's always kind of a fun challenge to find ways to implement our "tried and trues" with new recipes or variations on classics. Like, maybe, Sara's Easy Pumpkin Crumble instead of Pumpkin Pie. Or this apple pie, although over the years, we've actually come to love this pie so much that we serve it along with Classic Apple Pie (random side note: Does anyone else ever find a significantly higher dessert-to-non-dessert stuff at their Thanksgiving dinners?). It's kind of like part apple crisp, part apple pie, and something that people who get the shivers thinking about cooked fruit tend to like. It would also be a fabulous filling for the Single Serving Pies in a Jar.Crumb-Topped Apple Pie
Recipe from Our Best Bites
2 c. all-purpose flour
2/3 c. brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. chopped pecans
3/4 c. butter, melted
4 c. tart, thinly sliced apples (like Granny Smith; about 3 apples)
1/3 c. white sugar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/2 tsp. vanilla
Preheat oven to 350.
Combine flour, brown sugar, oats, salt, chopped pecans, and melted butter in a medium bowl. Pack 1 cup of the mixture into a measuring cup and set it aside; gently press remaining mixture into a 9" pie plate. Be sure not to pack it in there too tightly or it will be too hard and messy to slice the pie when it's baked.
In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place apples in the pie crust. After sugar/water mixture has come to a boil, pour the hot mixture over the apples. Sprinkle reserved crumb topping over apples and then place the pie plate on a baking sheet. 
Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.
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That sure is gorgeous! I'm actually trying a different pumpkin pie today, crossing my fingers!
I so want to make this for pie in a jar! How many apples do we need?
Eek, Jen, thanks for catching my mistake! How could I forget the apples in the recipe, lol?? Anyway, it's 4 c. of thinly sliced baking apples, which ends up being about 3 medium apples.
Thank you for the lovely apple pie! I love the toppings, I just wanted to add that I sometimes use a lovely bit of cassia and cardamon for an interesting kick to the old tradition.
Another idea is bits of chocolate under the crust for a sinful addition. At least, that is how my wife likes the crumble made. I am sure it would translate well to this recipe as well. LOL
Does the leftover pie need to be refrigerated? Not that I'm planning on leftovers :) but I'm donating a pie to a correctional facility for Thanksgiving and they only want ones that need immediate refrigeration.
Can't wait to try it - looks delish!
I LOVE crumb-topped apple pie, I can't wait to try this one. I think I'll make it for Thanksgiving since I always make something other than pumpkin!
This sounds so delicious and perfect for me- the girl who struggles with pie crust.
Ooooh, this is my husbands favorite! I'll try this one out on him : )
Beautiful apple pie! This crumb topping looks like something I could handle since my top crust never turns out nicely. Yum!
I have been craving a crumb apple pie all day... this does not help! Besides, can you believe I don't have a pie plate?! It's on my Christmas list. Along with a pastry cutter. And quite a few other kitchen items. :)
This looks just like something I am in the mood for...I think I may just make it tomorrow or Saturday!
I swear you guys read my mind! I am going to make Dutch apple pie for thanksgiving and was just going to start looking for recipes on line. I can stop my research now b/c I know your recipe will be awesome!
One question....
what portion of this recipe can I make ahead? I'd love to assemble the pie at home in the morning around 11am and then bake it at the house where we're eating at around 5pm. Would this work with this recipe?
Kaitlyn--the trick thing with this pie when it's unbaked is the crumb topping--you're likely to lose a lot of it in transit. The only make-ahead thing I can think of is to make it a few days ahead of time and then freeze it, but I'm not sure how long to bake it once it's frozen, you know?
The good thing is that this IS a pie that holds up well--it's not like a pie with regular pastry that will start getting soggy and stale after a little while. You could definitely make it 1-2 days ahead of time and it would still be fabulous, just keep it covered tightly in the fridge.
YUM! I just found your blog via Lollychops! I want to try everything. Thanks!!!
can i make this without the nuts? or could i substitute almonds instead?
I think nuts are really important, mostly for the richness and crunchy texture. If you don't like pecans or walnuts, I promise, you can hardly taste them. If you're allergic, chopped whole almonds (not chopped sliced; I think they'd probably burn) or macadamias would be great, too!
thanks kate! i ended up making this for thanksgiving with the nuts. it turned out great and i'll be making it again next week for christmas :)
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