Apple Crumble Pie is a cozy dessert that combines the richness of spiced apples, the crunch of a walnut-studded topping, and the buttery perfection of a homemade crust. Perfect for holidays, family dinners, or a comforting weekend treat, this pie is a timeless favorite.
Ingredients Overview
This recipe is a harmony of three key components: the crust, the filling, and the crumble topping.
The homemade crust forms the base, delivering a flaky and tender bite. Using fresh, crisp apples ensures the filling strikes the perfect balance between sweet and tart. Cinnamon, nutmeg, and cloves infuse the pie with warmth, while vanilla extract enhances its aroma. The crumble topping, with its combination of brown sugar, walnuts, and butter, creates a deliciously crunchy contrast to the soft filling.
For substitutions, consider pecans instead of walnuts for a slightly different nutty profile, or adjust the spices to suit your taste preferences. When selecting apples, go for varieties like Granny Smith or Honeycrisp for their excellent baking qualities.
Step-by-Step Preparation
Creating this pie involves three main steps: crafting the crust, preparing the filling, and assembling everything.
Start with the crust by rolling out the chilled dough on a floured surface. Rotate the dough every few rolls to maintain a uniform circle, and transfer it to your pie dish once it’s about 12 inches in diameter. Trim any overhanging edges and flute them for a polished look.
For the filling, toss apple slices with lemon juice, spices, flour, sugar, and vanilla extract. Mixing thoroughly ensures each apple slice is evenly coated. Let the filling rest as the apples release some of their natural juices, which enhances the overall flavor.
Layer the filling into the prepared crust, leaving excess liquid behind in the bowl to prevent a soggy base. Sprinkle the crumble topping generously over the apples. The topping should be slightly chunky for an appealing texture once baked.
Recipe Tips
Chill the pie dough thoroughly before rolling to ensure a flaky crust. Avoid overworking the dough, as it can become tough.
For a crunchier topping, add a little extra butter or brown sugar to the crumble mixture.
Use a pie crust shield or aluminum foil to prevent the crust edges from over-browning during baking.
What to Serve With This Recipe
Pair a warm slice of Apple Crumble Pie with a scoop of vanilla ice cream for a classic combination. Drizzle with caramel sauce or a dollop of freshly whipped cream for added decadence. Complement the dessert with a cup of spiced tea, hot cider, or coffee for a cozy and satisfying treat.
For creative serving ideas, consider making mini pies in individual ramekins or reheating leftover slices in the oven and topping with additional crumble for an irresistible texture.
Frequently Asked Questions
Can I use store-bought crust for this recipe?
Yes, a pre-made crust works as a convenient alternative, though homemade crust delivers a superior flavor and texture.
What are the best apple varieties for baking this pie?
Granny Smith, Honeycrisp, and Braeburn apples are excellent choices for their firmness and balanced sweetness.
How do I prevent the crumble topping from sinking into the pie filling?
Ensure the crumble mixture is thick and evenly spread over the filling to create a stable layer.
Storage and Reheating
Cover leftover pie tightly and store it in the refrigerator for up to five days. To reheat, warm individual slices in the oven at 350°F (175°C) for about 10 minutes. This method helps retain the pie’s flaky crust and crisp topping without drying out the filling.
Apple Crumble Pie is a delightful dessert that combines traditional flavors with a satisfying crunch. Easy to prepare and even easier to enjoy, it’s a versatile recipe that can be customized to fit any occasion. Bring this pie to your next gathering or make it for a quiet evening at home—it’s a dish that’s sure to impress and comfort alike.
Ingredients
Homemade Pie Crust
Use a homemade pie crust recipe that yields two crusts (halve the recipe or freeze the second crust for later).
Filling
8–10 cups apple slices (1/4-inch thick; see note for details)
2 Tablespoons (30ml) lemon juice
1/4 cup (31g) all-purpose flour, spooned and leveled
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon pure vanilla extract
1/2 cup (100g) granulated sugar
Crumble Topping
3/4 cup (95g) chopped walnuts
1/2 cup (100g) packed light or dark brown sugar
3/4 cup (94g) all-purpose flour, spooned and leveled
1 teaspoon ground cinnamon
5 Tablespoons (71g) unsalted butter, melted and slightly cooled
Instructions
The Crust:
Prepare the pie crust by following your preferred recipe up to the step where the dough is rolled out and chilled.
Make the Filling:
In a spacious mixing bowl, combine the apple slices, lemon juice, flour, cinnamon, nutmeg, cloves, sugar, and vanilla extract. Use a wooden spoon or silicone spatula to mix until the apples are evenly coated. Allow the filling to sit as you preheat the oven, giving the apples time to release some of their natural juices.
Prepare the Pie Dish:
Preheat the oven to 400°F (204°C). Roll out one disc of chilled pie dough on a floured surface, turning it slightly after every few rolls to maintain a circular shape. Once the dough reaches a diameter of 12 inches, carefully transfer it into a 9×2-inch pie dish, smoothing it out to avoid air pockets. Trim any excess dough around the edges using a paring knife, then flute the edges for an elegant finish. Spoon the apple mixture into the crust, leaving behind any excess liquid in the mixing bowl.
Make the Crumble Topping:
In a medium-sized bowl, mix the brown sugar, flour, cinnamon, and walnuts. Drizzle in the melted butter and combine with a spatula until the mixture resembles thick, crumbly clusters. Sprinkle the topping generously over the apple filling, covering it evenly.
Bake the Pie:
Place the pie on a large baking sheet to catch any drips, then bake for 20 minutes. Without removing the pie, reduce the oven temperature to 375°F (190°C) and bake for an additional 30–35 minutes. To prevent the crust edges from over-browning, use a pie crust shield after the first 20 minutes of baking.
Cool and Serve:
Let the pie cool at room temperature for a minimum of three hours before slicing. This allows the filling to set and thicken properly. For an extra indulgent treat, serve with a scoop of vanilla ice cream. Store any leftovers tightly covered in the refrigerator for up to five days.
Apple Crumble Pie Recipe
Ingredients
Homemade Pie Crust
- Use a homemade pie crust recipe that yields two crusts halve the recipe or freeze the second crust for later.
Filling
- 8 –10 cups apple slices 1/4-inch thick; see note for details
- 2 Tablespoons 30ml lemon juice
- 1/4 cup 31g all-purpose flour, spooned and leveled
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 1/2 cup 100g granulated sugar
Crumble Topping
- 3/4 cup 95g chopped walnuts
- 1/2 cup 100g packed light or dark brown sugar
- 3/4 cup 94g all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- 5 Tablespoons 71g unsalted butter, melted and slightly cooled
Instructions
The Crust:
- Prepare the pie crust by following your preferred recipe up to the step where the dough is rolled out and chilled.
Make the Filling:
- In a spacious mixing bowl, combine the apple slices, lemon juice, flour, cinnamon, nutmeg, cloves, sugar, and vanilla extract. Use a wooden spoon or silicone spatula to mix until the apples are evenly coated. Allow the filling to sit as you preheat the oven, giving the apples time to release some of their natural juices.
Prepare the Pie Dish:
- Preheat the oven to 400°F (204°C). Roll out one disc of chilled pie dough on a floured surface, turning it slightly after every few rolls to maintain a circular shape. Once the dough reaches a diameter of 12 inches, carefully transfer it into a 9×2-inch pie dish, smoothing it out to avoid air pockets. Trim any excess dough around the edges using a paring knife, then flute the edges for an elegant finish. Spoon the apple mixture into the crust, leaving behind any excess liquid in the mixing bowl.
Make the Crumble Topping:
- In a medium-sized bowl, mix the brown sugar, flour, cinnamon, and walnuts. Drizzle in the melted butter and combine with a spatula until the mixture resembles thick, crumbly clusters. Sprinkle the topping generously over the apple filling, covering it evenly.
Bake the Pie:
- Place the pie on a large baking sheet to catch any drips, then bake for 20 minutes. Without removing the pie, reduce the oven temperature to 375°F (190°C) and bake for an additional 30–35 minutes. To prevent the crust edges from over-browning, use a pie crust shield after the first 20 minutes of baking.
Cool and Serve:
- Let the pie cool at room temperature for a minimum of three hours before slicing. This allows the filling to set and thicken properly. For an extra indulgent treat, serve with a scoop of vanilla ice cream. Store any leftovers tightly covered in the refrigerator for up to five days.
