I absolutely love how this Apple Crumble Pie Recipe brings together the best of two classic desserts into one unforgettable treat. The combination of tender, sweet-tart apples underneath a buttery, crunchy crumble topping is just pure comfort food at its finest. Whether you’re baking for a holiday, a cozy family dinner, or just because, this pie is always a crowd-pleaser and a guaranteed hit.
What makes this Apple Crumble Pie Recipe really stand out is how easy it is to customize the flavors to your liking, plus the way it fills your kitchen with the warm aroma of cinnamon and baked apples. When I first tried it, I was amazed at how the crumble provides just the right texture contrast without overpowering the juicy filling. You’re going to love how simple and rewarding this recipe is!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: Sweet-tart apples mix beautifully with warm spices for a classic taste.
- Crunchy Crumble Topping: Adds texture and a buttery, nutty finish that keeps everyone coming back for more.
- Easy to Make Ahead: You can prep it in advance, which makes it great for busy days or festive meals.
- Family Favorite: My family goes crazy for this pie every time; it’s a guaranteed comfort food winner.
Ingredients You’ll Need
Each ingredient in this Apple Crumble Pie Recipe plays a key role—fresh apples for the perfect filling, a buttery crust as a sturdy base, and a crumbly topping that brings it all together. Choosing good quality apples and the right spices really makes all the difference.
- Basic pie dough: Use your favorite store-bought or homemade dough for a flaky, buttery crust.
- Assorted sweet-tart apples: Granny Smith and Honeycrisp work best for a balance of tartness and sweetness.
- Freshly squeezed lemon juice: Keeps the apples from browning and adds subtle brightness.
- Brown sugar: Provides a rich, caramel-like sweetness in both filling and topping.
- All-purpose flour: Thickens the filling and helps form the crumble topping texture.
- Ground cinnamon: Essential warming spice to complement the apples.
- Freshly grated nutmeg (optional): Adds depth and warmth to the spice mix.
- Kosher salt: Balances the sweetness and enhances flavor overall.
- Finely chopped walnuts: Gives a wonderful crunch and nutty flavor in the crumble.
- Melted butter: Binds the crumble topping and creates that addictive crispiness.
Variations
I love how flexible this Apple Crumble Pie Recipe is—you can easily swap ingredients or adjust spices to suit your family’s tastes. Don’t be afraid to get creative or dial things back if you want a milder crumble.
- Nut-Free Option: I once made this without walnuts and replaced them with extra oats for crunch, which worked beautifully for nut allergies.
- Spice It Up: Adding a pinch of ground ginger or cloves gives an extra layer of warm spice that’s lovely for fall gatherings.
- Using Different Apples: Feel free to mix softer apples like Fuji with tart ones for varied textures and flavor.
- Gluten-Free Version: Try a gluten-free flour blend for both crust and crumble; I’ve had great success and the texture stays just right.
How to Make Apple Crumble Pie Recipe
Step 1: Prep Your Oven and Crust
Start by preheating your oven to 425ºF and place a baking sheet on the middle rack—this helps catch any spills and promotes even baking. Then, roll out your pie dough on a lightly floured surface into a 12-inch circle. When you transfer it to your 9-inch pie dish, be gentle and avoid stretching the dough to prevent shrinking while baking. Trim to a 1-inch overhang, fold under itself, and crimp the edges for a beautiful finish. I like to chill the pie crust for about 40 minutes — it really helps prevent the bottom from getting soggy during baking.
Step 2: Mix the Apple Filling
While your crust chills, toss the sliced apples with lemon juice, brown sugar, flour, cinnamon, nutmeg, and salt. The lemon juice keeps those apple slices bright and prevents browning, while the flour helps thicken the juices as it bakes. I always taste my apple mixture to make sure I have the right balance of tartness and sweetness—sometimes I add a bit more sugar if the apples are especially tart.
Step 3: Bake the Base
Pour your apple filling into the chilled crust and place the pie on the preheated baking sheet. Bake for 20 minutes at 425ºF to help set the filling and start cooking the crust. This step gives a nice firm base so the crumble topping won’t sink in during the rest of the baking.
Step 4: Make the Crumble Topping
While the pie bakes, mix together the flour, brown sugar, walnuts, salt, cinnamon, and allspice (if using). Stir in the melted butter until the mixture looks like coarse crumbs with a little clumpiness. This crumble topping is hands-down one of my favorite parts because it bakes up crisp but still buttery and tender inside.
Step 5: Add Topping and Finish Baking
Once the initial 20 minutes of baking is done, pull the pie out and generously sprinkle the crumble topping over the apples. Lower the oven heat to 375ºF and return the pie to bake for another 45 to 55 minutes, until the topping and crust are golden brown. If you notice your crust edges getting too dark, tent the edges with foil to protect them—I’ve learned this tip the hard way, and it really helps keep things even and beautiful.
Step 6: Cool Before Serving
This one’s important: let the pie cool to room temperature for at least 3 hours. Patience is key here. This resting time allows the filling to thicken properly so your pies slice beautifully without slipping apart — a trick I’ve seen make all the difference when serving to guests!
Pro Tips for Making Apple Crumble Pie Recipe
- Choose the Right Apples: I always use a mix of tart and sweet apples for balanced flavor and texture.
- Keep Your Dough Cold: Chilling the crust helps it bake up flaky and prevents shrinkage.
- Don’t Skip the Cooling: Cooling allows the filling to set, making slicing smoother and neater.
- Watch the Crust Edges: Cover the edges with foil if they brown too fast to avoid burning.
How to Serve Apple Crumble Pie Recipe
Garnishes
I like to keep garnishes simple—just a dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly with the warm spices and crunchy topping. Sometimes I drizzle a little caramel sauce on top for extra indulgence, especially during the holidays.
Side Dishes
If I’m serving this Apple Crumble Pie Recipe at a dinner, I often pair it with spiced hot cider or a smooth cup of coffee to balance the sweetness. For a larger meal, a simple green salad with tangy vinaigrette helps keep things fresh and light alongside the dessert.
Creative Ways to Present
For special occasions, I’ve served this pie in mini tart pans for individual portions—everyone feels special getting their own little crumble pie! Another fun touch is sprinkling a little extra chopped walnuts or cinnamon sugar on top before baking to make the presentation pop.
Make Ahead and Storage
Storing Leftovers
I store leftover pie covered loosely with foil or plastic wrap in the refrigerator. It stays fresh for up to 4 days, and I find the flavors actually deepen overnight—making it even tastier the next day!
Freezing
This recipe freezes well if you want to make it ahead. I usually freeze the pie (unbaked or baked) wrapped tightly in plastic wrap and foil, then thaw it overnight in the fridge before baking or reheating. This is a lifesaver during busy holiday seasons!
Reheating
To reheat, I pop slices in a preheated 350ºF oven for 10 to 15 minutes to restore crispiness to the crumble topping and warm the filling just right. Avoid microwaving if you want to keep that delightful crunch.
FAQs
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Can I use store-bought pie crust for this Apple Crumble Pie Recipe?
Absolutely! Using store-bought pie dough works well if you’re short on time. Just make sure to roll it out evenly and chill it before filling to keep it flaky and prevent shrinking.
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What types of apples are best for this pie?
A mix of sweet and tart apples, like Granny Smith and Honeycrisp, provides ideal flavor and texture. The tartness balances the sweetness of the crumble topping perfectly.
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How do I prevent the pie crust from getting soggy?
Chill the crust before filling and bake it at a higher temperature initially to set the crust. Also, using flour to thicken the filling helps absorb excess juices.
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Can I make this pie vegan?
Yes! Substitute butter in the crumble topping with a plant-based margarine or coconut oil and use a vegan pie crust. Check that all other ingredients, like sugar, meet your dietary preferences.
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How long does this pie keep after baking?
Store leftover pie refrigerated, covered tightly, and it should stay fresh for up to 4 days. Make sure to let it cool fully before storing to maintain texture.
Final Thoughts
This Apple Crumble Pie Recipe has become a staple in my kitchen because it’s just so satisfying and reliably delicious. It’s one of those desserts that feels like a warm hug on a plate, perfect for sharing with loved ones over good conversation. I’m confident you’ll enjoy making and eating this as much as I do—it’s a recipe that never goes out of style and always makes folks smile. So grab your apples and get baking, your perfect crumble pie is waiting!
PrintApple Crumble Pie Recipe
- Prep Time: 30 mins
- Cook Time: 1 hr 15 mins
- Total Time: 4 hrs 40 mins
- Yield: 8 – 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Apple Crumble Pie combines a flaky homemade pie crust with a sweet-tart apple filling and a buttery walnut crumble topping. The pie bakes in two stages for a perfectly golden crust and a crisp, spiced topping. A comforting dessert perfect for fall or any time you crave a warm, satisfying treat.
Ingredients
For the crust & filling:
- 1 recipe basic pie dough
- 3 lb. assorted sweet-tart apples (such as Granny Smith or Honeycrisp), cored, peeled, and sliced ½” thick
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 cup packed brown sugar
- 1/4 cup plus 2 tsp. all-purpose flour, plus more for rolling
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg (optional)
- 1/4 tsp. kosher salt
For the crumble topping:
- 1 1/3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/3 cup finely chopped walnuts
- 1 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground allspice (optional)
- 1/2 cup melted butter
Instructions
- Preheat oven: Preheat the oven to 425ºF and place a baking sheet on the middle rack. This setup helps with even baking and catching any drips from the pie.
- Prepare the crust: On a lightly floured surface, roll out the pie dough into a 12-inch circle. Carefully drape it over a 9-inch pie dish and gently press to fit without stretching the dough. Trim the edge to leave a 1-inch overhang, then tuck the dough under itself and crimp the edges for a decorative finish. Refrigerate the crust for 40 minutes or freeze for 20 minutes to firm up before baking.
- Mix the filling: While the crust chills, combine the sliced apples, lemon juice, brown sugar, flour, cinnamon, nutmeg (if using), and kosher salt in a large bowl. Toss until the apples are evenly coated with the mixture.
- Bake the crust with filling: Transfer the apple mixture into the chilled pie crust, spreading it evenly. Place the pie on the preheated baking sheet and bake at 425ºF for 20 minutes. This initial baking helps set the filling and begin cooking the crust.
- Prepare the crumble topping: While the pie bakes, whisk together the flour, brown sugar, chopped walnuts, salt, cinnamon, and allspice (if using) in a medium bowl. Stir in the melted butter until the mixture becomes coarse crumbs, ensuring an even, crumbly texture after baking.
- Add topping and finish baking: After 20 minutes, remove the pie from the oven and evenly sprinkle the crumble topping over the apples. Reduce the oven temperature to 375ºF and return the pie to the oven. Bake for an additional 45 to 55 minutes, until the crumble topping and crust are golden brown. If the crust edges begin to darken too much, cover them with foil to prevent burning.
- Cool before serving: Let the pie cool completely to room temperature for at least 3 hours. This allows the filling to set properly, making slicing easier and enhancing the flavors. Serve warm or at room temperature.
Notes
- Use a mix of sweet and tart apples for best flavor and texture.
- Make sure to chill the pie crust before baking to prevent shrinking.
- If the crust edges brown too quickly, use foil strips to protect them during the longer baking time.
- Walnuts in the crumble topping add a nice crunch but can be omitted or substituted with pecans for variation.
- Letting the pie cool fully ensures the filling sets and improves slicing consistency.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 420
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg