Apple crumb pie from The Pie and Pastry Bible by Rose Levy Beranbaum

  • ground cinnamon
  • nutmeg
  • apple cider vinegar
  • walnuts
  • apples
  • cream cheese
  • store-cupboard ingredients
  • pastry flour
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • TrishaCP on March 28, 2016

    My family was a definite fan of this pie. The extra step of creating a caramel from the apple juices is pretty genius and makes the dish. See my notes for the streusel topping (you may want more) and the cream cheese pie crust (I had big problems with it) in this book before attempting those sub-recipes.

  • stockholm28 on November 29, 2015

    This is an excellent apple pie, but this takes some time. Like her All American Apple Pie, you macerate the apples first. You then take the accumulated juice and boil it down with some butter to make a syrup that is mixed in with the apples. The crumb topping has walnuts in it and it forms just a thin topping. I would have liked just a bit more streusel on top, but it was still very good.

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