I mean I think this is the most delish thing I’ve ever made. Is that a crazy statement? It is indeed. Are you a pie person? Because I think it’s impossible to not love this pie. Jeff let out perhaps the loudest, most extended “mmmm” I’ve ever heard within one second of this crumbly apple dream pie hitting his face. Success! Apple pie is his favorite dessert, but even I, a loyal chocoholic, must admit that this recipe is NEXT. LEVEL. It’s also super easy to make! Don’t be intimidated by the pie crust…it’s just mixing together four ingredients and smooshing it into a pie plate. If that’s not your jam, you have a plethora of store-bought crusts to choose from! I just die for the crumb topping on this pie. It’s buttery and cinnamony and delightfully sweet. And when the warm, gooey apples make contact with the chilly vanilla bean ice cream…it’s a pie symphony, I tell you!
Which apples are best?
Have you gone apple picking yet?! You must. I made this pie with mostly Honeycrisp and a few Granny Smith apples. Using a mix is key so you get that variety of flavors and the balance of sweet and tart. Gala, Fuji, Golden Delicious, Pink Lady…they will all work. Just be sure to thinly and evenly slice them. In my dreams I own this fancy apple peeler and corer machine. You could get away with not peeling the apples if you don’t mind the chewy texture or simply if you want this to come together more quickly, but I do recommend peeling for the most appealing (pun intended) texture. If you have tons of apples to use and want to do closer to 3 pounds or 9-10 cups, you can make it fit! It may need longer to cook and the pie will be more domed, but that’s not a problem in my book.
Key ingredients and substitutions
Whole wheat pastry flour: I love this flour because it’s 100% whole grain but softer and less “wheaty” than whole wheat flour. You can totally use all purpose here, or a mix of both. I would guess that a 1:1 gluten free baking flour would also work but I have not tested it.Coconut oil: I love the buttery flavor and versatility of coconut oil, plus it’s a win for my dairy-free friends! Unrefined coconut oil has a distinct coconut flavor and refined does not, so I recommend refined here. You can also use unsalted butter if you’re not vegan.Sugar: I like using organic cane sugar in the apple mixture and caramely coconut sugar in the crumble topping, but you can really use whatever granulated sweetener you please. Brown sugar is a good substitute for coconut sugar. If you use super sweet apples, your pie will be more sweet, and vice versa.Apples: The best part! I used mostly Honeycrisp and a few Granny Smith apples for a good balance of sweet and tart. I recommend a blend of crisp apples that will hold their shape, nothing mealy like Red Delicious.Cinnamon: A good dose of cinnamon for extra warm flavor. A pinch of ground nutmeg and ginger would also be delish here, as would a splash of vanilla extract. Do you!Pie crust: My homemade recipe is pretty fool-proof but store-bought works just as well. The dough should be raw.Foil: Not a food ingredient, but very important here! The nuts in this recipe will burn quickly if left uncovered, so be sure to use foil per the recipe instructions.
Is this pie healthy?
Well, its not a salad…BUT! This pie is made with whole grain flour and a bit less sugar than most pies. My pie crust also has less oil than typical crusts. That said, it’s plenty sweet and satisfying—no one would ever guess this pie is a wee bit more nutritious than its classic counterparts or that it doesn’t contain butter!
Storage and freezing tips
I learned while pie making that fruit pies not containing dairy or eggs are safe to sit at room temperature for up to two days. That means you can easily make this pie in advance for serving guests! To store: Store leftovers loosely wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can reheat room temperature pie at 325F for about 20 minutes before serving, if you’d like! Mmmmm….warm pie. To freeze: Freeze the baked and cooled pie for up to 3 months. Thaw overnight in the refrigerator and let pie come to room temperature before serving. The filling can also be frozen for to 3 months and then thawed in the refrigerator before using in the pie. I hope you’re as in love with this delectable Apple Crumb Pie as I am! If you make it, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback! Pie on, pals. Pie on!
1 cup whole wheat pastry flour or all purpose flour ½ tsp fine sea salt ¼ cup refined coconut oil, melted and cooled ¼ cup ice water
For the filling:
6 medium to large apples (7-8 cups or about 2.5 lbs) peeled and thinly sliced (I like using a mix of sweet and tart like Honeycrisp or Gala and Granny Smith) 1 tbsp fresh lemon juice ½ cup cane sugar 3 tbsp whole wheat pastry flour or all purpose flour 1 ½ tsp cinnamon
For the crumb topping:
¾ cup whole wheat pastry flour or all purpose flour ⅓ cup chopped pecans (can omit for nut-free) ⅓ cup coconut sugar* ¼ tsp fine sea salt 1 tsp cinnamon ⅓ cup refined coconut oil (not melted)
*If you use all tart apples like Granny Smith, I’d increase the sugar in the crumb topping to ½ cup. MAKE IN ADVANCE: This pie tastes great the next day, so you can easily make it the day before serving. Pie can be stored at room temperature for up to two days. You can reheat room temperature pie at 325F for about 20 minutes before serving if desired. TO FREEZE: Store baked and cooled pie in the freezer for up to 3 months. Thaw overnight in the refrigerator and let pie come to room temperature before serving. (The filling can also be frozen for to 3 months.)
