Three-Cup Apple Crumble Pie

Three-Cup Apple Crumble Pie is a simple apple bake without eggs, and even the butter can be left out if you wish. Three-Cup Apple Crumble Pie gets its name from the easy proportions, because the dry ingredients are taken one cup of each. Three-Cup Apple Crumble Pie suits a family tea table, a cosy breakfast, or a festive dessert when you want uncomplicated homemade baking.

The dry mixture of flour, semolina and sugar makes the structure of the pie while the apples moisten the layers during baking. Juicy apples are important in Three-Cup Apple Crumble Pie, because juicy apples soak the dry ingredients well as the pie bakes. Cinnamon adds aroma between the apple layers, and butter on top near the end helps the surface become richer and more tender.

The main thing to watch while assembling is even layering. The baking dish should first be greased and dusted with a little dry mixture so a thin coating forms, then a little more of the dry mixture should cover the bottom before the first apple layer goes in. The apple layers should be levelled, the cinnamon should be scattered to taste, and the final dry layer should be smoothed with a spoon so the top bakes evenly.

The main thing to watch while baking is that the apples release enough moisture and the top cooks through. Three-Cup Apple Crumble Pie bakes at 180°C for 45–50 minutes, then comes out 10 minutes before the end so cubes of butter can be spread evenly over the surface. Three-Cup Apple Crumble Pie is right when the layers have set and the top has finished baking after the final 10 minutes in the oven.

The most sensible swaps stay close to the original note and keep the same style of fruit filling. Apples can be replaced with pears, pitted plums or peaches in the same quantity. Butter can be omitted, because the recipe allows that, and cinnamon can be adjusted to taste.

The best way to serve Three-Cup Apple Crumble Pie is in portioned pieces, with each piece served with a scoop of ice cream. The contrast of warm pie and cold ice cream makes the serving especially pleasant for tea with family and friends. Three-Cup Apple Crumble Pie can also be served on its own if you want a simpler finish.

Three-Cup Apple Crumble Pie keeps well for up to 2 days at room temperature under a towel, or up to 5 days in the refrigerator in a closed container. Three-Cup Apple Crumble Pie can also be frozen once fully cooled, cut into portions, wrapped, and kept for up to 2 months. Reheated Three-Cup Apple Crumble Pie becomes soft again after 30–60 seconds in the microwave from the refrigerator, or after thawing at room temperature for 1–2 hours.

Questions about this recipe

How long does Three-Cup Apple Crumble Pie take to make?

Three-Cup Apple Crumble Pie takes 25 minutes of active work for grating and layering, plus 50 minutes in the oven. The total time from start to finished pie is 1 hour 15 minutes.

Can I make Three-Cup Apple Crumble Pie without butter?

Yes, Three-Cup Apple Crumble Pie can be made without butter, because the recipe allows that option. Leaving out the butter makes the pie lighter, but the top will be less rich and tender.

What apples are best for Three-Cup Apple Crumble Pie?

Juicy apples are best for Three-Cup Apple Crumble Pie. Juicy apples soak the dry flour, semolina and sugar layers well during baking and help the pie set properly.

Can I replace the apples in Three-Cup Apple Crumble Pie?

Yes, apples can be replaced with pears, pitted plums or peaches in the same quantity. More tart fruit gives a clearer contrast with the sweet dry layers.

How should I store Three-Cup Apple Crumble Pie?

Three-Cup Apple Crumble Pie keeps for up to 2 days at room temperature under a towel, or up to 5 days in the refrigerator in a closed container. Reheat refrigerated Three-Cup Apple Crumble Pie for 30–60 seconds in the microwave to soften it again.

Can I freeze Three-Cup Apple Crumble Pie?

Yes, Three-Cup Apple Crumble Pie freezes well once fully cooled. Cut Three-Cup Apple Crumble Pie into portions, wrap each portion and freeze for up to 2 months, then thaw for 1–2 hours at room temperature.