Apple Crumble Pie
The all-American classic apple pie gets crowned with an unforgettably crumbly top.
Serves8 to 12
Makes1 (9-inch) pie
Prep45 minutes to 50 minutes
Cook55 minutes to 1 hour 5 minutes
If theres a buttery pie crust, I’m love pretty much any type of pie. And while I love a double crust, in my opinion, a sweet crumb topping is even better. This is a riff on a classic apple pie that’s filled with tender cinnamon- and nutmeg-scented brown sugar apple slices, heaped with a butter crumb topping, and baked until golden-brown. Each slice has three distinct beautiful layers, and each has its own texture that works wonderfully well together.
Why You’ll Love It
- It’s even more delicious than regular apple pie. The buttery crumb topping adds little bites of crunch, sweetness, and spice to every bite.
- It’s easier to make. A crumb topping is easier to make than a top crust since you just have to squeeze the ingredients together with your hands. Unlike a pie crust, you don’t need to roll it out to the right size or worry about it positioning it onto the pie perfectly.
Key Ingredients in Apple Crumble Pie
- Apples: While any apple will work in this pie, I prefer a combination of tart and sweet apples. Granny Smith and Pink Lady apples are a good pairing.
- Butter: You’ll need butter for the pie crust and for the crumb topping.
- Cinnamon: Cinnamon and apples are a delicious pairing, and cinnamon also spices the crumble.
- Dark brown sugar: This adds caramel-y sweetness to the filling as well as the topping.
- Lemon: Some fresh lemon zest and juice balance out the filling.
How to Make Apple Crumb Pie
- Roll out the pie dough. Start by rolling out pie dough and getting it into a standard pie dish. Crimp the edges if you’d like. Refrigerate to get the dough nice and cold.
- Make the crumb topping. Make the crumb topping by squeezing butter in flour, sugar, and and cinnamon. Get that into the fridge to chill a bit too.
- Prep the filling. Toss peeled, sliced apples with brown sugar, lemon zest and juice, cinnamon, nutmeg, and flour for thickening. (Here’s something fun to make with the apple peels.)
- Assemble the pie. Pour the filling into the crust and mound it slightly in the center. Top with the crumbs.
- Bake. Bake until the top is golden-brown and the juices in the filling are bubbling, about 1 hour. Don’t be afraid to let the crumbs and crust get a darker shade of golden-brown when baking to get the outside nice and crisp to contrast with the sweet juices of the filling.
- Cool before slicing. Yes, I know hot apple pie smells divine. The pie needs to finish cooking and setting, though, which it does even after it comes out of the oven. Ignore it for at least two hours so the juices thicken and don’t leak out when you start slicing.
What’s the Difference Between Apple Pie and Apple Crumb Pie?
A classic apple pie has a bottom and top crust, with the top crust sometimes woven into a lattice pattern. An apple crumb pie swaps out the top crust for a crumb topping that bakes up into a crisp, buttery, and sweet layer on top of the pie.
What Is the Crumb Topping For Apple Pie Made Of?
This crumble is a mixture of butter, dark brown sugar, flour, and cinnamon that is smashed together until small, crumbly pieces form. The crumble can be made a few days ahead and refrigerated. You can also make a double batch and freeze it so future apple crumb pies come together quicker.
Storage and Make-Ahead Tips
- The pie dough and crumble can be made up to 3 days ahead and refrigerated. Let the pie dough sit out at room temperature for 5 to 10 minutes before rolling out.
- Cover leftover pie in plastic wrap and store at room temperature for up to 3 days; refrigerate for up to 5 days.
More Apple Desserts
Apple Crumble Pie Recipe
The all-American classic apple pie gets crowned with an unforgettably crumbly top.
Prep time 45 minutes to 50 minutes
Cook time 55 minutes to 1 hour 5 minutes
Makes 1 (9-inch) pie
Serves 8 to 12
Nutritional Info
Ingredients
For the pie:
- 1
store-bought or homemade flaky pie crust, thawed if frozen
- 2/3 cup
packed dark brown sugar
- 1/4 cup
all-purpose flour, plus more for rolling
- 1 1/2 teaspoons
ground cinnamon
- 3/4 teaspoon
kosher salt
- 1/2 teaspoon
ground nutmeg
- 1
medium lemon
- 1 teaspoon
vanilla extract
- 2 1/2 pounds
Granny Smith or Pink Lady apples, preferably a combination (5 to 6 medium)
Vanilla ice cream, for serving (optional)
For the crumble:
- 3/4 cup
all-purpose flour
- 1/2 cup
packed dark brown sugar
- 1 teaspoon
ground cinnamon
- 1/4 teaspoon
kosher salt
- 8 tablespoons (1 stick)
cold unsalted butter
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400ºF.
Roll out 1 pie dough on a lightly floured work surface into a 12-inch-wide round about 1/8-inch thick. Transfer into a regular 9-inch pie plate (not deep dish). Press the dough into the bottom and up the sides of the plate. Trim all but 1-inch of the overhanging dough. Fold the extra dough under itself and crimp with a fork or with your fingers. Refrigerate.
Make the crumble:
Place 3/4 cup all-purpose flour, 1/2 cup packed dark brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine. Cut 1 stick cold unsalted butter into 1/2-inch cubes and scatter over the flour mixture. Squeeze the dry ingredients and butter together with your hands until they form large, moist clumps. Refrigerate.
Make the filling and assemble the pie:
Line a rimmed baking sheet with aluminum foil, parchment paper, or a silicone baking mat.
Place 2/3 cup packed dark brown sugar, 1/4 cup all-purpose flour, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon kosher salt, and 1/2 teaspoon ground nutmeg in a large bowl and stir to combine, breaking up any clumps of sugar.
Peel 2 1/2 pounds Granny Smith or Pink Lady apples. Halve and core the apples, then thinly slice. Add to the bowl of spiced sugar and toss to combine, making sure there are no clumps of sugar or flour left in the bottom of the bowl.
Finely grate the zest of 1 medium lemon over the apples. Juice the lemon until you have 1 tablespoon, then drizzle over the apples. Add 1 teaspoon vanilla extract and toss to combine, making sure there are no clumps of sugar or flour left in the bottom of the bowl.
Place the pie crust on the baking sheet. Transfer the spiced apples into the crust, slightly mounding the apples in the center; the pie plate will be very full. Scatter the crumble evenly over the top, going all the way to the edge of the crust. If some crumble falls off, just place it back on the pie and gently press down with your hands to help it adhere.
Bake until the crust is golden-brown and the filling is bubbling around the edges, 55 to 65 minutes. Check 40 minutes into baking: If the crust starts to brown too quickly, loosely cover the pie with aluminum foil and continue baking.
Transfer the pie to a wire rack and let cool for at least 2 hours before slicing.
Recipe Notes
Make ahead: The pie dough and crumble can be made up to 3 days in advance and refrigerated. Let the pie dough sit out at room temperature for 5 to 10 minutes before rolling out.
Storage: Cover leftover pie in plastic wrap and store at room temperature for up to 3 days.