Apple Pie with Brown Sugar Cinnamon Crumb Topping a la mode
Prep time
Bake / Cook time
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Delicious apple cinnamon crumb pie topped with easy homemade cinnamon ice cream and drizzled with homemade caramel sauce is just out of this world!
Recipe type: Pies
Serves: serves 8 - 10
For the Bottom Pie Crust (basic pie pastry makes a double crust for 9-inch pie, roll only half and save the other half for another pie):
  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ cup shortening
  • 2 tablespoons unsalted butter
  • 7 – 8 tablespoons iced water
For the Apple Pie Filling:
  • 1 cup dark brown sugar
  • 2 - 4 tablespoons all-purpose flour (use a max of 4 tablespoons if apples are very juicy and crisp)
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 6 medium apples
For the Crumb Topping:
  • ¾ cup all-purpose flour
  • ¾ cup dark brown sugar
  • ¼ teaspoon ground cinnamon
  • 4 tablespoons unsalted butter
For the Easy Cinnamon Ice Cream:
  • 4 tablespoons unsalted butter
  • 1 can (14 ounces) sweetened condensed milk
  • ½ teaspoon ground cinnamon
  • 2 cups heavy cream
Caramel Sauce for Topping (homemade or store bought)
For the Bottom Pie Crust:
  1. Mix flour and salt in a food processor or stir by hand in a bowl.
  2. Add shortening and butter and pulse for a few seconds, just until the shortening and butter are evenly distributed and particles are the size of small peas. You can also cut the shortening and butter into the dry ingredients with a pastry blender.
  3. Add water a tablespoon at a time and pulse about 2 seconds after each addition. Once all the water is added, pulse until the pastry can clump together to form a ball. If using a pastry blender, add water a tablespoon at a time and mix with a fork or rubber spatula. After adding all the water, press the pastry together to form a ball.
  4. Wrap the pastry ball in plastic wrap and chill while you slice the apples, prepare the filling and crumb topping.
For the Apple Pie Filling:
  1. Mix brown sugar, flour, cinnamon, nutmeg and salt in a bowl. Cover and chill.
  2. Peel and slice apples into a separate bowl. Cover and chill.
For the Crumb Topping:
  1. Mix the flour, brown sugar, cinnamon and butter with your hands or with a pastry blender or in a food processor. The food processor will tall take only a few seconds and will produce fine crumbs. Cover and chill.
  1. Pre-heat the oven to 400 degrees Fahrenheit.
  2. Slice the chilled pie pastry ball in half with a sharp knife. Use only ½ and save the other half for another pie. Or use the extra pastry to cut out shapes to garnish the top of the pie.
  3. Flour your work surface and rolling pin liberally to prevent sticking. Roll the pie pastry in a circle large enough to line a 9-inch pie plate.
  4. Drape the rolled pastry on your rolling pin to transfer onto the pie plate. Fold any excess pastry underneath for a clean edge.
  5. Mix the chilled sliced apples with the chilled sugar mixture until all the apples are coated.
  6. Arrange the coated sliced apples into the prepared pie plate. Sprinkle the crumb topping on top making sure all the apples are covered.
  7. Bake for 30 minutes, and then lightly place a sheet of aluminum foil shiny side up on top of the pie and bake for another 20 minutes. Remove the foil and bake for another 10 minutes uncovered. By the time you remove the pie from the oven, it should have been bubbling for about 5 minutes. The length of time the pie filling bubbles affects the thickness of the filling, so the longer you allow it to bubble, the thicker the filling.
  8. Remove from the oven and allow the pie to cool completely before slicing, at least 2 – 3 hours, or better still, overnight.
For the Easy Cinnamon Ice Cream:
  1. Microwave the butter in a bowl to melt. Mix in the sweetened condensed milk, and then add the ground cinnamon until well blended. Chill in the refrigerator or place in the freezer while you whip the heavy cream.
  2. Keep the heavy cream cold until ready to whip. With the wire whip of a stand mixer, whip the heavy cream until stiff peaks.
  3. Use a rubber spatula to gently fold in the whipped cream with the condensed milk mixture. Gently mix until well combined.
  4. Pour the ice cream into a lidded container and freeze until firm or overnight.
Recipe by SugaryWinzy at