Apple Crumble Pie Recipe
This sweet and nostalgic Apple Crumble Pie recipe is the perfect dessert for a satisfying fall treat. A classic juicy apple filling paired with a crumb topping is sure to deliver every time!
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A warm slice of perfectly baked apple pie with a buttery crumble topping is the ideal fall dessert. Great for holidays, fall gatherings, or just when you need something to satisfy your sweet tooth!
Why this Recipe Works
Thanks to simple ingredients like store-bought pie crust and classic spices, this easy apple crumble pie is a must-try recipe for even beginner bakers!
It comes together without stress and is perfect for special dinners or holiday desserts. Everybody will love this twist on classic apple pie thanks to its buttery crumble, flaky crust, and spiced apple flavor.
Can't get enough festive autumnal pie recipes? Try my Apple Pie Turnovers or this classic Sweet Potato Pie with Marshmallow Whipped Cream!
Ingredients Needed
- Brown Sugar: I prefer light brown sugar for this recipe, but feel free to use dark brown sugar if you prefer.
- All Purpose Flour
- Ground Cinnamon: Provides that classic warm, spice flavor.
- Sugar: Granulated white sugar
- Butter: Unsalted or Salted will work.
- Pie Crust: I like to grab a pie dough from the store, but feel free to make your own if you have a go-to homemade pie crust recipe!
- Ground Nutmeg: Pairs well with the cinnamon and makes this pie autumnal and delicious.
- Fresh Apples: I used a combo of Granny Smith and Cosmic Crisp apples.
- Lemon Juice: Helps balance out the sweetness of the apples and the warmth of the spices with a pop of refreshing citrus.
How to Make this Apple Crumble Pie Recipe
- Step 1: Roll out the pie crust to about 11 or 12 inches, ensuring the crust is around 1/8 inch thick
- Step 2: Press the pie crust into a 9-inch pie pan and store in the fridge while you prepare the filling.
- Step 3: In a medium bowl, combine flour, sugar, cinnamon, and nutmeg. Mix until no flour streaks remain.
- Step 4: In a separate bowl, mix together flour, sugar, and cinnamon, then add melted butter to dry ingredients and stir until a crumbly mixture of large clumps forms.
- Step 5: Use a sharp knife or mandoline slicer to cut your apples into thin slices.
- Step 6: In a large bowl, toss apple slices with lemon juice and flour mixture.
- Step 7: Carefully layer apple slices in the pie crust.
- Step 8: Spread the crumb mixture on top of the pie, then bake at 400 degrees F for 50 to 55 minutes. Allow the baked pie to cool slightly, then slice and enjoy!
Recipe Tips
- I like to place my pie plate on top of a baking sheet to catch any potential spillage.
- If the topping starts to get too dark as the pie bakes, cover with aluminum foil around the 40-minute mark.
- Your pie is finished baking when a knife can easily cut into the center of the pie without any resistance.
- You can prepare this apple crumble pie ahead of time and freeze wrapped tightly in foil or plastic wrap. To bake from frozen, add an extra 15 minutes at the beginning with the foil still on the pie, then remove the foil and bake according to normal instructions.
Recipe FAQ's
This could be due to the filling releasing too much moisture, not enough thickener being used (in this case, the flour), or underbaking. If your apples are particularly juicy, it may be helpful to cook them a bit beforehand to release some of that moisture.
Generally, Granny Smith Apples are popular for any variations or traditional apple pie recipes because of their balance of sweetness and tartness. Braeburn apples and Honeycrisp apples are also generally good options.
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Apple Crumble Pie
Ingredients
Crumble Topping
- ¼ cup packed light brown sugar
- ½ cup all purpose flour spooned and leveled
- ¼ teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter melted
Pie Filling
- 1 unbaked pie crust homemade or store bought
- ½ cup granulated sugar
- 2 tablespoons all purpose flour
- 1 tablespoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 8-10 apples combination of Granny Smith and Red Delicious or Cosmic Crisp (about 8 cups, after peeling and slicing)
- 2 teaspoon lemon juice
Instructions
- Remove your pie crust from the refrigerator and unwrap, allowing to sit at room temperature for 10-15 minutes before rolling.
- Preheat the oven to 400 degrees and place a rack in the center portion of the oven.
- Roll out your pie crust with a rolling pin to 11-12 inches round at ⅛ inch thickness. Then gently transfer and center into a 9 inch nonstick pie pan. Trim, fold or crimp in the pie crust excess around the entire edge, then place into the refrigerator while you make the filling.
- In a medium mixing bowl add the flour, brown sugar and cinnamon. Mix with a heavy duty fork until combined, then add the melted butter and mix again. The mixture should have large chunks with buttery moisture. Set aside.
- In a large mixing bowl add the flour, granulated sugar, cinnamon and nutmeg. Using a whisk or heavy duty fork, mix together until combined where no flour streaks remain.
- On a large cutting board peel and core the apples, then cut each apple in half lengthwise.
- Using a mandoline slicer set on a ¼ inch thickness setting, slice each apple into a shallow bowl or dish. Repeat with all the remaining apples to a total of 8 cups of sliced apples.
- Add the sliced apples and lemon juice to the spiced flour mixture, and toss to coat the apples or use a large wooden spoon.
- Layer the apples horizontally into the pie shell, in single layers building from the outside into the center. Spoon the crumb topping on top completely covering all the apples. Gently tap the filled pie to ensure the crumb topping fills into any open spaces and place the pie on a 9x13 baking sheet (to capture any spilling).
- Place the oven and bake for 15 minutes then reduce the heat to 350 degrees and continue to bake for 50 to 55 minutes. If the crumble topping is getting to dark brown after about 40 minutes of baking, loosely cover with foil.
- Test with a small knife inserted into the center of the pie to make sure the apples are soft. The knife should go through the tallest section of the pie without giving any resistance.
- Let sit for about 10 -15 minutes, then enjoy.
Video
Notes
- We used Gala apples to provide the softness and sweetness, then Granny Smith apples for added tartness and strength. Other types of apples can be used; however, different varieties may generate a different result once baked. Some apples may have more water content than Granny Smith or Gala and cook down quicker to sink more and create more juices that may spill over. You can also consider using Honeycrisp or Golden Delicious apples for the sweet side.
- Browning too quickly: Lay a piece of foil over the top of the pie if it shows it starts to brown on the top too quickly, check after 35 minutes of baking.
- Freeze: Just wrap tightly in foil, and when ready to bake, re-top with a single piece of foil to bake from frozen for about 15 minutes. Uncover then bake per the recipe instructions, checking after 35 minutes to ensure the top doesn’t brown too quickly.
