Apple Crumble Pie - avg 3.4lb
Ben The Baker
$38.00
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Ben The Baker
Apple Crumble Pie - avg 3.4lb
My crew and I built this whole bakery around one belief: a crust made with real butter beats a crust made with shortening, every single time — and we've never made an exception, not even for a crumble topping. This Apple Crumble Pie starts with tart Granny Smith apples and a from-scratch filling we spice with fresh-ground nutmeg, allspice, cinnamon, real vanilla, and a splash of rum, then finish with a buttery oat streusel instead of a top crust.
- Arrives frozen and unbaked — preheat your oven and bake it fresh at home, no thawing or prep required.
- 100% butter crust, never shortening — the base underneath the crumble is the same all-butter dough we use in every pie we make by hand in White Bear Lake, Minnesota.
- Contains wheat and milk — no eggs or tree nuts in this filling, so check the label if you're baking for someone with a specific allergy.
My crew and I make every pie in our White Bear Lake, Minnesota bakery by hand, and this Apple Crumble Pie is one we're proud to put our name on. We start with Granny Smith apples for their tart, hold-its-shape bite, then build the filling from scratch with brown sugar, apple cider, fresh lemon juice, a splash of rum, real vanilla, and fresh-ground nutmeg, allspice, and cinnamon. Instead of a second pastry crust on top, we finish it with a buttery oat crumble -- the same filling as our double crust apple pie, just a different topping.
Underneath that crumble is the crust we've built our whole reputation on: 100% butter, never shortening. It's the one non-negotiable in our kitchen, because a crust made with butter browns differently, tastes like something someone actually made, and holds up to a filling this juicy without turning soft or greasy.
This pie arrives frozen and unbaked -- if you can bake a frozen pizza, you can bake this pie. Just preheat your oven and slide it in; there's no thawing step and no assembly required on your end. Keep it in the freezer until baking day -- keeping it frozen locks in that made-from-scratch quality.
Keep it frozen until you're ready to bake. It's a straightforward dessert for a weeknight or a holiday table, made with ingredients you can read and recognize, not a flavor-blend shortcut. Worth noting: with its buttery flour crust, oats, and sugar, this is a traditional-style pie rather than a keto, paleo, or carnivore-friendly dessert.
Ingredients: Granny Smith Apples, Unsalted Butter (Pasteurized Cream, Natural Flavoring), Bleached All Purpose Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme), Sugar, Rolled Oats, Brown Sugar, Apple Cider (Apple Juice, Potassium Sorbate, Sodium Benzoate), Instant Clearjel (Modified Food Starch), Water, Lemon Juice, Rum, Milk (Milk, Vitamin D3), Vanilla (Vanilla Bean Extractives, Water), Cinnamon, Himalayan Sea Salt, Nutmeg, Allspice, and Baking Powder (Cornstarch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate).
Common Questions
How does this crust actually compare to a standard grocery store pie crust?
Most mass-market pie crusts are made with shortening or a shortening-butter blend because shortening is cheaper, has a longer shelf life, and is easier to work with in high-volume production. This crust is 100% unsalted butter, with no shortening at any point in the recipe. The practical difference shows up in the oven: butter contains water that turns to steam as it bakes, which is part of what creates flaky layers, and butter's milk solids brown and caramelize in ways flavorless shortening never does. The tradeoff is that butter dough is less forgiving to work with, which is exactly why most large-scale bakeries avoid it.
Why does a butter crust hold up better under a juicy apple filling instead of turning soggy?
Granny Smith apples release a lot of moisture as they cook down with the brown sugar and apple cider in this filling. Instant Clearjel, a modified food starch, is mixed into the filling specifically to thicken that released liquid so it sets rather than pooling. On the crust side, butter has a higher melting point than shortening and forms a tighter starch-gluten matrix as it bakes, which slows moisture penetration into the bottom crust. That combination is why the crust stays structured under the filling instead of turning greasy or falling apart, especially in a crumble-topped pie where there's no top crust sealing in steam.
Is this pie suitable for keto, paleo, or low-carb diets?
No, and we would not want to mislead anyone on that. The filling includes sugar, brown sugar, apple cider, and rolled oats, and the crust is made with bleached all-purpose flour, so this is a traditional-carb dessert, not a low-carb or grain-free one. It also is not appropriate for paleo or carnivore protocols because of the oats, flour, and baking powder. If you're looking for a dessert to fit into those eating patterns, this particular pie isn't the one, and we'd rather say that plainly than dress it up.
Can I use this pie or its filling in other recipes, like a crumble bar or a la mode dessert?
Yes. Because the filling is the same one we use in our double-crust apple pie, just under an oat crumble instead of a top crust, it works well as a base for other apple desserts. Many customers bake it and then serve slices warm with vanilla ice cream, since the crumble topping has a texture that holds up well next to melting ice cream. If you wanted to repurpose baked leftovers, warming a slice and layering it over vanilla ice cream or folding chopped baked filling into a parfait both work, since the spice blend of cinnamon, nutmeg, and allspice is built to pair with dairy. There's no need to adjust bake time or temperature for any of that since the pie itself is fully baked first.
How can I verify the claims about the crust and where this pie is made?
The ingredient list is printed in full and lists unsalted butter, pasteurized cream, and natural flavoring as the only fat source in the dough, with no shortening or margarine anywhere in the formulation. There are no third-party certifications behind the butter-crust claim or the White Bear Lake, Minnesota production claim, so we're not asking you to take our word for a certified standard, just for what's on the ingredient panel, which you can cross-check yourself. My crew and I make every pie by hand in that Minnesota kitchen, and the fillings, caramel, lemon curd, and ice cream base are all made from scratch there as well, but none of that is backed by a formal certification program.
Why choose an oat crumble topping instead of a traditional double crust?
The crumble is a textural choice more than anything else. A second pastry crust on top steams under its own weight and can turn gummy where it meets the juicy apple filling, especially with a filling this heavy on brown sugar and cider. The crumble, made from rolled oats, brown sugar, and butter, stays crisp and separate from the filling because it's baking on top rather than sealing moisture underneath. It also means more of the buttery crust flavor comes through in every bite, since there's only the bottom crust and no second layer competing for oven space.
What allergens does this pie contain?
Based on the ingredient list, this pie contains wheat, from the bleached all-purpose flour, and milk, from both the butter and the milk used in the filling. We haven't pursued gluten-free, organic, or allergen-free certification for this product, so if you have a wheat or dairy allergy, this pie is not formulated to accommodate that. Always check the printed Contains statement on the package itself before serving to anyone with a known allergy, since that's the verified source rather than the ingredient list alone.
Underneath that crumble is the crust we've built our whole reputation on: 100% butter, never shortening. It's the one non-negotiable in our kitchen, because a crust made with butter browns differently, tastes like something someone actually made, and holds up to a filling this juicy without turning soft or greasy.
This pie arrives frozen and unbaked -- if you can bake a frozen pizza, you can bake this pie. Just preheat your oven and slide it in; there's no thawing step and no assembly required on your end. Keep it in the freezer until baking day -- keeping it frozen locks in that made-from-scratch quality.
Keep it frozen until you're ready to bake. It's a straightforward dessert for a weeknight or a holiday table, made with ingredients you can read and recognize, not a flavor-blend shortcut. Worth noting: with its buttery flour crust, oats, and sugar, this is a traditional-style pie rather than a keto, paleo, or carnivore-friendly dessert.
Ingredients: Granny Smith Apples, Unsalted Butter (Pasteurized Cream, Natural Flavoring), Bleached All Purpose Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme), Sugar, Rolled Oats, Brown Sugar, Apple Cider (Apple Juice, Potassium Sorbate, Sodium Benzoate), Instant Clearjel (Modified Food Starch), Water, Lemon Juice, Rum, Milk (Milk, Vitamin D3), Vanilla (Vanilla Bean Extractives, Water), Cinnamon, Himalayan Sea Salt, Nutmeg, Allspice, and Baking Powder (Cornstarch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate).
Common Questions
How does this crust actually compare to a standard grocery store pie crust?
Most mass-market pie crusts are made with shortening or a shortening-butter blend because shortening is cheaper, has a longer shelf life, and is easier to work with in high-volume production. This crust is 100% unsalted butter, with no shortening at any point in the recipe. The practical difference shows up in the oven: butter contains water that turns to steam as it bakes, which is part of what creates flaky layers, and butter's milk solids brown and caramelize in ways flavorless shortening never does. The tradeoff is that butter dough is less forgiving to work with, which is exactly why most large-scale bakeries avoid it.
Why does a butter crust hold up better under a juicy apple filling instead of turning soggy?
Granny Smith apples release a lot of moisture as they cook down with the brown sugar and apple cider in this filling. Instant Clearjel, a modified food starch, is mixed into the filling specifically to thicken that released liquid so it sets rather than pooling. On the crust side, butter has a higher melting point than shortening and forms a tighter starch-gluten matrix as it bakes, which slows moisture penetration into the bottom crust. That combination is why the crust stays structured under the filling instead of turning greasy or falling apart, especially in a crumble-topped pie where there's no top crust sealing in steam.
Is this pie suitable for keto, paleo, or low-carb diets?
No, and we would not want to mislead anyone on that. The filling includes sugar, brown sugar, apple cider, and rolled oats, and the crust is made with bleached all-purpose flour, so this is a traditional-carb dessert, not a low-carb or grain-free one. It also is not appropriate for paleo or carnivore protocols because of the oats, flour, and baking powder. If you're looking for a dessert to fit into those eating patterns, this particular pie isn't the one, and we'd rather say that plainly than dress it up.
Can I use this pie or its filling in other recipes, like a crumble bar or a la mode dessert?
Yes. Because the filling is the same one we use in our double-crust apple pie, just under an oat crumble instead of a top crust, it works well as a base for other apple desserts. Many customers bake it and then serve slices warm with vanilla ice cream, since the crumble topping has a texture that holds up well next to melting ice cream. If you wanted to repurpose baked leftovers, warming a slice and layering it over vanilla ice cream or folding chopped baked filling into a parfait both work, since the spice blend of cinnamon, nutmeg, and allspice is built to pair with dairy. There's no need to adjust bake time or temperature for any of that since the pie itself is fully baked first.
How can I verify the claims about the crust and where this pie is made?
The ingredient list is printed in full and lists unsalted butter, pasteurized cream, and natural flavoring as the only fat source in the dough, with no shortening or margarine anywhere in the formulation. There are no third-party certifications behind the butter-crust claim or the White Bear Lake, Minnesota production claim, so we're not asking you to take our word for a certified standard, just for what's on the ingredient panel, which you can cross-check yourself. My crew and I make every pie by hand in that Minnesota kitchen, and the fillings, caramel, lemon curd, and ice cream base are all made from scratch there as well, but none of that is backed by a formal certification program.
Why choose an oat crumble topping instead of a traditional double crust?
The crumble is a textural choice more than anything else. A second pastry crust on top steams under its own weight and can turn gummy where it meets the juicy apple filling, especially with a filling this heavy on brown sugar and cider. The crumble, made from rolled oats, brown sugar, and butter, stays crisp and separate from the filling because it's baking on top rather than sealing moisture underneath. It also means more of the buttery crust flavor comes through in every bite, since there's only the bottom crust and no second layer competing for oven space.
What allergens does this pie contain?
Based on the ingredient list, this pie contains wheat, from the bleached all-purpose flour, and milk, from both the butter and the milk used in the filling. We haven't pursued gluten-free, organic, or allergen-free certification for this product, so if you have a wheat or dairy allergy, this pie is not formulated to accommodate that. Always check the printed Contains statement on the package itself before serving to anyone with a known allergy, since that's the verified source rather than the ingredient list alone.
- __Storage_Location:
- FrozenICE
- __Volume:
- 400
- __Owner:
- Ben The Baker
- __badge:
- All-Butter Crust
