This Apple Crumble Pie recipe features a buttery, flaky homemade pie crust, fresh apple filling tossed with lemon juice, sugar and warm spices. Sitting on top is a mountain of crispy cinnamon crumble! Serve with a scoop of vanilla ice cream for a comfort dessert you’ll wanna make over and over again!

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Why You’ll Love This Apple Crumble Pie

Today we’re combining my favourite apple pie and my favourite apple crisp to create the ultimate dessert!

Today wThis Apple Crumble Pie is such a perfect recipe for the summer season and the upcoming Fourth of July celebrations, because what’s more American than good ole apple pie? 

Here’s why you’ll love this dessert:

• Uses my perfectly easy and flaky pie crust
• Not-to-sweet apple filling
• PILES of apples packed inside the buttery crust
• Topped with a super-flavourful brown sugar cinnamon (and nutmeg) spiced crumble
• Each layer is very easy to make
• Each layer can be made ahead of time so all you gotta do is put it together when you’re ready!

Flaky Pie Crust

So this recipe starts with my tried-and-true pie crust recipe. If you want a looonng detailed explanation about how the pie crust is made with and without a food processor, check out that post. 

My recipe yields enough for 2 pie crusts, so keep one in the freezer until I post the blueberry version of this recipe :D. 

Sweet Cinnamon-Spiced Apple Filling

If you’ve made one of my apple desserts or an apple pie before, you should know that it’s important to use a variety of apples for the best flavour! My recipes use 6 apples for the filling, so choose 3 sweet apples like Honeycrisp (what I used), Pink Lady or Gala, and 3 tart apples like Granny Smith. 

I recommend using one of these apple slicers to remove the core and divide the apple into equal portions after peeling. From there, slice each portion into thin slices. Don’t slice them too thick or else they won’t get soft, and don’t slice them too thin or else they’ll get too soft. 

Toss them with the usual sugar, lemon juice, flour (for thickness) and cinnamon and nutmeg for flavour. Let the filling sit for a while so the apples could soak up all the flavours before you scoop them into your crust. 

Speaking of which, don’t just pour your apples into your crust. Use a spoon to scoop and pack them in nicely. There’s a lot of apples here so we want to make sure they all fit in the crust. 

Cinnamon Crumble Topping

Easy, crispy cinnamon crumble topping! I honestly prefer this topping over a second crust. You’ll need to make this crumble ahead of time and let it chill in the fridge since we’ll be using melted butter instead of cold butter like most other crumble recipes. 

With cold butter you gotta use a pastry cutter or large fork to cut the butter into the flour mixture. However, with melted butter, all you have to do is mix the other ingredients together with a fork, then stir in the melted butter! But if we just topped the pie and baked it immediately, you’ll end up with a gooey brown sugar topping which is why we gotta let the butter in the crumble re-harden in the fridge. 

If you want more texture and flavour, throw in ½ cup of chopped pecans or walnuts! That’s what I usually do, but I didn’t have any on hand and obviously I couldn’t find anything in the grocery stores because of all that’s going on. Honestly, I’m just grateful I was able to get the apples. 

There’s gonna be an insane amount of crumble, but make sure to pile it ALL onto the pie! I spooned the crumble over the entire surface, then I still had quite a bit left so I spooned on a second layer. Two layers of pure crispy, crumbly, brown sugar, cinnamon-y deliciousness!

Make in Advance 

When it comes to making pies, it’s best to keep each part cold which is perfect because that means you can make every part of the pie in advance and keep them in the refrigerator! 

In fact, for this pie, I prepared the pie crust and immediately rolled it out and shaped it in my dish. Then I covered the dish with plastic wrap and left it in the refrigerator overnight. 

Now I don’t exactly recommend rolling the crust out while it’s at room temperature because it might stick to the rolling pin, so let it chill then roll it out. But as I said, you can still place the dough in your dish and leave it in the refrigerator for up to 2 days!

You can even make the filling a day in advance and keep it covered in the refrigerator. Of course, the crumble will also need to be refrigerated, but it can stay for up to 3 days. So when you get up in the morning, ready to make the pie, simply pre-heat the oven, spoon the apples into the crust, then top with the crumble and bake! Ta-da!

As for after it’s baked, well the pie needs to cool at room temperature for a few hours so the filling can thicken up. But don’t worry, my friend. This is why microwaves were invented! Let the pie cool to room temperature, then leave it in the refrigerator. 

When you’re ready to serve, slice it up and let everyone heat up their own piece for 30-45 seconds in the microwave so that filling can get nice and gooey and warm. I should also mention that vanilla ice cream was created for the sole purpose of sitting on top of apple pie, so I demand you serve each slice with a generous scoop! 

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Let’s get baking!

Continue to Content

Apple Crumble Pie

Yield: 8 servings

Prep Time: 1 hour

Cook Time: 55 minutes

Additional Time: 3 hours

Total Time: 4 hours 55 minutes

This Apple Crumble Pie recipe features a buttery, flaky homemade pie crust, fresh apple filling tossed with lemon juice, sugar and warm spices. Sitting on top is a mountain of crispy cinnamon crumble! Serve with a scoop of vanilla ice cream for a comfort dessert you’ll wanna make over and over again!

Print

Ingredients

Crumb Topping:

• ½ cup all-purpose flour
• ½ cup light brown sugar, packed
• ¼ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Pinch of salt
• 1 /2 cup old-fashioned rolled oats
• ¼ cup unsalted butter, melted

Pie Crust:

• 1 recipe of my Perfect Pie Crust

Apple Filling:

• 6 large apples, peeled, cored and thinly sliced (You can use Granny Smith, Honey Crisp or Fuji or a mixture of 2)
• 2 tablespoon light brown sugar, packed
• 2 tablespoon granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

To Serve:

• Vanilla Ice Cream

Instructions

For the Crumble Topping:

1. Add all the ingredients to a medium bowl and stir with a fork until combined and crumbly. Cover the topping and refrigerate until ready to use.

For the Crust:

1. See my step-by-step guide on how to prepare the pie dough with or without a food processor. My pie crust recipe yields 2 crusts, so you can keep one disk in the freezer.
2. Remove disk from the refrigerator and place onto a floured work surface. Using a floured rolling pin, roll dough out into a circle that is 3-4" inches larger than your pie dish. Allow dough to rest for 5 minutes.
3. Carefully roll the dough over the rolling pin, lift it up and un-roll it over the pie dish.
4. Press the dough into the bottom and sides of the dish. Use a sharp knife or kitchen scissors to trim off the overhang. Use your fingers to crimp the rim.
5. Cover the crust with plastic wrap and place in the refrigerator while you prepare the filling.

For the Apple Filling:

1. Place the thinly sliced apples in a large bowl and add the brown sugar, granulated sugar and lemon juice and toss to combine.
2. In a small bowl, combine flour, cinnamon, nutmeg and salt. Sprinkle over the apple mixture and toss to combine. Set aside.

Assembly:

1. Preheat oven to 400°F.
2. Once preheated, spoon and pack apples into the pie crust. Sprinkle the crumble topping on top of the apple filling.
3. Place pie dish onto a baking sheet and bake in preheated oven for 20 minutes.
4. Lower the oven to 375°F and continue to bake for 33-35 minutes, or until the top is crisp and golden and the filling is bubbling. If the crust starts getting too brown, cover it with foil or a pie shield.
5. Allow pie to cool for 3-4 hours so the filling can set up before serving. Serve with a scoop of vanilla ice cream, if desired. Enjoy!

Notes

1. Pie Crust: If you don’t want 2 pie crusts, you can easily cut the recipe in half to only make the 1 needed for this recipe.
2. Storage: Store in the refrigerator for up to 1 week. Reheat in the microwave for 30-45 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Food Processor 12-Cup, Aicok Food Processor Blender, Multi-Function Food Processor, 1.8L, 3 Speed Options, 2 Chopping Blades & 1 Disc, Safety Interlocking Design, 500W
• 
  Anchor Hocking 81214L11 9" Clear Deep Dish Pie Plate

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 143mgCarbohydrates: 77gFiber: 7gSugar: 39gProtein: 6g

BON APPÉTIT!

Love, Dedra

©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.