Apples & Cream Crumb Pie

Apple Crumb Pie


Apple Crumb Pie

We are going to be eating a lot of pie at our house this week thanks to National Pie Day this Saturday. I took advantage of a snow day to put some Eckert apples to use in a family recipe for Apples & Cream Pie. Luckily our Eckert-grown apples have stored really well in our farm coolers this year. We still have a delicious selection available in our Country Store in Belleville. This recipe took about 4 apples and I had them peeled and sliced quickly with the help of my Apple Corer Slicer machine.

Apples & Cream Pie Ingredients


Apples & Cream Pie Ingredients

While the kids and dogs tumbled around in the snow outside (for 3 hours!) I baked up a storm inside. I started with this pie recipe and moved on to a pot roast. As I am typing this, the savory smell of pot roast is filling my kitchen. I can hardly wait to serve it and I just know this pie will make a perfect ending to my slow cooked meal! (link to my pot roast recipe:

This recipe is quite simple and yet unique. A creamy custard mixture with the apples sets this pie apart from the traditional apple pie. I am a lover of crumb topping so that always rates high for me. If you are looking for a delicious way to celebrate National Pie Day, give this recipe a try. Or… if you want to “cheat” just call our bakery and order a pie to go. If you buy 1, you will get one free on National Pie Day, January 23!

National Pie Day


National Pie Day

thanks to Show Me St. Louis for snapping this picture

Eat well this new year,


Kitchen confession: I tried to make a cherry pie today too. That did not go well. I should have thawed the cherries but I got impatient and ended up with pie soup. Hopefully I will be perfecting a cherry pie recipe soon!


  • 1 egg
  • 1 cup sour cream
  • 3/4 cup sugar
  • 1/2 tsp. vanilla
  • 2 Tbs. flour
  • 4 cups apples, sliced, peeled
  • 1 (10-inch) Eckert’s unbaked pie shell


  • 1/2 cup flour
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/2 tsp. ground cinnamon


  1. TO PREPARE FILLING: Preheat oven to 400°F. Beat egg, sour cream, sugar, and vanilla in a large bowl with wire whisk until well blended. Stir in flour. Add apples; mix lightly. Carefully spoon into pie shell. Bake 15 minutes. Reduce oven temperature to 325°F and bake an additional 30 minutes.
  2. TO PREPARE TOPPING: Meanwhile, mix flour, butter, brown sugar and cinnamon. Remove pie from oven; sprinkle with topping. Bake an additional 15-20 minutes. Cool at least 1 hour before serving.


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