Apple Crumble Pizza Pie
Apple Crumble Pizza Pie is a one of a kind! Pie crust topped with apples and sprinkled with cinnamon sugar and a crumble top!
Let’s kick off September with an apple recipe, shall we? This recipe is a family favorite from my mom’s old Betty Crocker Cookbook. Interestingly, it has been omitted from my newer Betty Crocker Cookbook, as the one I received as a wedding gift does not have this recipe! I was really surprised to discover this considering how much my family loves this dessert. It’s so simple, especially if you use a store bought pie crust, but it looks impressive and tastes just like apple pie, but possibly better!
Pie dough is rolled out onto a pizza pan and serves as the bottom crust of this “pizza” pie. Make sure you aren’t using a pizza pan with holes in it. I have to borrow my mom’s vintage pizza pan, but I really need to invest in my own. Alternatively, you could use a flat cookie sheet.
I’m including my go to pie dough recipe. I’ve tried many and this is the one that was so good, it wasn’t even worth trying another recipe. It’s “all butter” dough – so no shortening. Because of that, it’s super buttery, flaky, and tender. Everything you want in a pie crust.
Apple Crumble Pizza Pie is large, so it calls for the amount of pie dough for a 2 crust pie. If you’re using store bought pie dough, you’ll need 2 crusts. The homemade pie dough recipe below is for a double crust pie, so you just need the 1 batch.
After the dough is pressed out to form the bottom crust, apple slices are artfully arranged on top of the pie crust in a really pretty design.
Rather than being mixed with cinnamon and sugar in a bowl like for a traditional apple pie, the sugar, cinnamon and nutmeg are first mixed then sprinkled over the apple slices.
A crumb topping is added and the pizza pie is baked to perfection.
We always serve apple desserts with vanilla ice cream. If you’re feeling extra ambitious, try this homemade French Vanilla Ice Cream!
Gluten Free Apple Crumble Pizza Pie
The All Butter Pie Dough recipe below is what I use for my Gluten Free Pie Crust and it’s A-MAZING. I use Bob’s Red Mill 1 to 1 Baking Flour in place of all purpose flour and keep everything else the same. Don’t worry if your dough is the slightest bit gritty – the crust after baking is perfect.
Looking for more apple recipes?
Check out these other Apple recipes:
Classic Apple Pie
Caramel Apple Bars
French Apple Cake
Apple Cider Doughnuts
Browned Butter Cookies with Apple Cider Caramel Filling
Apple Cider Caramels
Apple Pie Floats
Butternut Squash and Apple Soup
New England Sausage and Cranberry Stuffing
WANT MORE FRUIT DESSERTS?
Check out these other dessert recipes that feature fruit:
Fresh Peach Pie
Peach Blueberry Crumbles
Blueberry Crumb Bars
Fresh Fruit Tart
Fresh Berry Tart
Sweet Cherry Pie
Cherry Chocolate Cheesecake Bundt Cake
Citrus Glazed Butter Cookies
Fresh Blueberry Pie
Mixed Berry Pie
- Pastry for 8- or 9-inch two-crust pie (store-bought or homemade)
- 6 to 7 tart apples (peeled and cut into 1/2-inch thick slices)
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup all purpose flour
- 1/2 cup sugar
- 1/2 cup firm butter
- Preheat oven to 450 degrees F.
- Mix crumble topping ingredients together until crumbly. Set aside.
- Prepare pastry as directed except roll 1 inch larger than 12- or 13-inch pizza pan. Ease into pizza pan and flute edge. Alternatively, roll the dough into a 13- or 14-inch circle and place on an ungreased baking sheet and flute.
- Beginning at the ends of the crust and overlapping the slices, cover the crust with apples.
- Stir together the sugar, cinnamon, and nutmeg. Sprinkle the mixture over the apple slices. Top with Crumble Topping.
- Bake 30 to 40 minutes or until edge is golden brown and apples are tender. Best served warm and, if desired, topped with vanilla or cinnamon ice cream!
- 1/3 cup ice water (plus extra as needed)
- 3 tablespoons sour cream
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces, plus extra for the work surface)
- 1 tablespoon sugar
- 1 teaspoon table salt
- 16 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen for 10 to 15 minutes (2 sticks )
- Mix 1/3 cup of the ice water and the sour cream in a small bowl until combined. Process the flour, sugar, and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse the mixture until the butter is the size of large peas, about 10 pulses.
- Pour half of the sour cream mixture over the flour mixture and pulse until incorporated, about 3 pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers, if the dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse until he dough forms large clumps and no dry flour remains, 3 to 5 pulses.
- If using for Apple Crumble Pizza Pie, refrigerate dough until it is a consistency suitable for rolling. If using for a pie, divide the dough into 2 even pieces and wrap in plastic wrap, forming into 4-inch disks before refrigerating.