Apple Crumble Pie

This delicious apple crumble pie recipe features a flaky crust, spiced apple filling, and buttery crumb topping for the perfect dessert!

Course Dessert

Cuisine American

Keyword apple crumble pie, apple crumble pie recipe, apple desert, apple pie, crumble pie, Pie

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 347kcal

Author Wendie Williams

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.

Nutrition