Food Crumb-Topped Apple Trio Pie 2.0 (1) Crisp on top, sweetly tender inside, this quintessential fall dessert blends tart and sweet apples—Granny Smith, Jonagold and Braeburn—with sugar and cinnamon under a brown-sugar and walnut crumb topping. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on August 10, 2023 Print Share Prep Time: 40 mins Bake Time: 1 hr 5 mins Cool Time: 1 hr Total Time: 2 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ 15 ounce package rolled refrigerated unbaked pie crust (1 crust) 2 teaspoons butter, melted 2 cups peeled, cored, and thinly sliced Granny Smith apples (about 3/4 pound) 2 cups peeled, cored, and thinly sliced Jonagold or Jonathan apples (about 3/4 pound) 2 cups peeled, cored, and thinly sliced Braeburn, McIntosh or Northern Spy apples (about 3/4 pound) ⅔ cup sugar 2 tablespoons all-purpose flour 2 - 3 teaspoons ground cinnamon ½ teaspoon salt Walnut Crumb Topping (see recipe) Vanilla Ice Cream Directions Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Brush the pie crust bottom and sides with the melted butter; set aside. For filling: In a large bowl, combine the apples. In a small bowl, stir together sugar, flour, cinnamon and salt. Sprinkle sugar mixture over the fruit. Toss to combine. Let stand for 10 minutes. Transfer apple filling to pastry-lined pie plate. Mound the Walnut Crumb Topping over filling. To prevent overbrowning, cover edge of pie with foil. Place the pie on the center rack of a 375°F. oven. Place a large baking sheet covered with foil on a rack under the pie. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until apples are tender, filling is bubbly and topping is golden. (If necessary, loosely cover top of pie with foil the last 30 to 40 minutes.) Cool on a wire rack. Serve pie slightly warm with ice cream. Makes 8 servings. Walnut Crumb Topping To make walnut crumb topping, combine 3/4 cup walnuts, 1/4 cup granulated sugar and 1/4 cup packed brown sugar in a food processor. Cover and process to grind the walnuts. Remove the lid and add 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/4 teaspoon salt and 1/4 teaspoon cinnamon. Cover and process until combined. Remove the lid; scatter 6 tablespoons cold butter, cut into 1/4-inch-thick-slices, over the flour mixture. Cover and process until mixture resembles coarse crumbs. Transfer to a large bowl; rub the crumbs between your fingers to make large, buttery crumbs. Print Nutrition Facts (per serving) 654 Calories 32g Fat 86g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 654 % Daily Value * Total Fat 32g 41% Saturated Fat 14g 70% Cholesterol 60mg 20% Sodium 455mg 20% Total Carbohydrate 86g 31% Total Sugars 54g Protein 8g Vitamin C 4mg 18% Calcium 131mg 10% Iron 1mg 8% Potassium 333mg 7%