Today we’re making a variation of classic apple pie, but instead of a top crust, weโre piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall comfort, and you donโt need to fuss with a decorative pie crust on top.
I originally published this recipe in 2015 and have since added new photos and a few more success tips.
Today weโre giving classic apple pie a twistโsame cozy flavors, but instead of a top crust, weโre piling on a thick, buttery brown-sugar crumble. This apple crumble pie is pure fall comfort, and bonus: no need to fuss with a decorative top crust.
Homemade pie is my all-time favorite dessert, and if youโve made my classic apple pie before, this one will feel very familiar: warm spices, a mountain of apples, and a buttery crustโฆ just a little easier, thanks to that crumble topping.
This version captures everything you love about a traditional double-crust apple pie, but with a crunchy-tender walnut crumble topping that makes it especially perfect for your Thanksgiving spread.
Today’s Apple Crumble Pie:
- Has a buttery, flaky crust
- Has a rich apple filling that’s juicy, compact, sweet, and cinnamon-spiced
- Is topped with a brown-sugary, buttery, toasty walnut crumble
- Is the perfect spot for vanilla ice cream
…and most of all, it’s the best version I know!
Here’s everything you need to get started:
Start by Making the Pie Dough
Start with the all-butter pie dough. The recipe below makes 1 single crust, so it’s perfect for today’s pie, when we are doing a crumble on top instead of latticing a second crust on top like we do with this salted caramel apple pie.
Itโs buttery, flaky, and sturdy enough to hold all those juicy apples. You can also use 1 of the crusts from my flaky pie crust recipe instead (that recipe yields 2 crusts). I like the version below because it yields *slightly* more dough for a single-crust pie. Lots of dough to work with to flute that pretty edge. It’s actually what I use when I make an apple galette.
Make the dough, then chill it before rolling it out and adding the filling.
Crumble Topping
While the dough is chilling, make the crumble topping. You want the crumble topping to also chill in the refrigerator a bit to firm up, so the crumbs hold their shape in the oven.
The crumble may look humble, but itโs truly the star here. Brown sugar, flour, cinnamon, melted butter, and walnuts… simple pantry ingredients that bake into something extraordinary!
The walnuts toast in the oven as the pie bakes, adding a warm, nutty crunch that contrasts beautifully with the soft apple filling. If you prefer to skip nuts, use the crumble topping from my apple cranberry crumble pie instead.
Stir the dry ingredients together and then pour melted butter on top. Mix until it looks thick and crumblyโnot wet, not sandy. Just like this:
Once your pie dough has chilled for at least 2 hours, roll out the crust and tuck it into a 9-inch pie dish. Flute or crimp the pie dough edges. See my full how to flute pie crust tutorial for all the details.
Brush the edges of the crust with egg wash (just an egg beaten together with a little milk), which is key for the crust to develop that beautiful golden sheen when it bakes. Refrigerate the shaped crust while you make the filling.
Apple Pie Filling
This is the easiest part. Itโs such a simple, classic mix: apples, lemon juice, sugar, flour, spices, and a bit of vanilla for extra flavor.
I always use a variety of apples for the best flavor. A tart apple like Granny Smith mixed with a sweeter one like Honeycrisp, Fuji, or Pink Lady. That balance of tart and sweet delivers perfect apple pie flavor in every bite. Here is a complete list of the best apples for baking.
My #1 tip: Make sure your apple slices are around the same thickness. You don’t want some super thick apples (that won’t really cook) and some super thin apples (that will become mushy). Aim for around 1/4-inch thickness.
Even slices mean tender apples with just the right amount of bite.
Stir everything together, then spoon it into the crust, trying to make sure there are no big gaps between all the apple slices:
Add the cold crumble topping. Itโll seem like an absolute mountain of topping, but it bakes down perfectly:
Something you’ll notice about the baking instructions for this apple crumble pie: begin baking at a higher oven temperature. Putting a pie into a very, very hot oven helps the crust brown. After 20 minutes or so, reduce the temperature. This allows the pie’s filling to cook thoroughly before the crust burns.
How Do I Know When Apple Crumble Pie Is Done?
A visual cue is helpful when determining the pie’s doneness. If the crust is golden, and the filling is bubbling up around the edges, the apple crumble pie is done. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200ยฐF (93ยฐC) when done.
Before digging in, you’ll have to let the pie cool down. The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving. I know, it’s nearly impossible to wait!
Looking for an apple pie-like treat in a fraction of the time? Try my apple crisp, apple cobbler, or apple galette instead.
Apple Crumble Pie
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour
- Total Time: 7 hours (includes cooling)
- Yield: one 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This is a variation of classic apple pie, but instead of a top crust, weโre piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall comfort, and you donโt need to fuss with a decorative pie crust on top. Make sure to chill each component as directed. Cold pie dough and a cold crumble topping hold their shape much better during baking.
Ingredients
Crust
- 1ย and 1/2 cups (188g)ย all-purpose flourย (spooned & leveled), plus more for work surface
- 1 Tablespoon (12g)ย granulated sugar
- 1/4 teaspoonย salt
- 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed
- 1/4 cup (60g/ml) ice-cold water, plus more as needed
- egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk
Crumble Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 3/4 cup (95g) chopped walnuts
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
Filling
- 10 cups (1.25kg) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
- 1/2 cup (100g) granulated sugar
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15g/ml) fresh lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Instructions
- Make the pie dough for the crust: In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1โ2 more Tablespoons of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 2 hours, and up to 3 days.
- Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a silicone spatula, stir in the melted butter. The topping will be thick and crumbly. Place it in the refrigerator while you continue.
- Roll out the chilled pie dough: On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the pie crust edges and brush them with egg wash. Place the pie crust in the refrigerator.
- Make the filling: In a large bowl using a silicone spatula or wooden spoon, combine the apples, sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and vanilla extract, stirring until the apples are all coated.ย
- Preheat the oven to 400ยฐF (204ยฐC). Place a baking sheet on the bottom oven rack to catch any juices that may bubble over.
- Spoon the apple filling into the crust, making sure there are no large gaps between the slices. Itโs a lot of filling! Sprinkle the cold crumb topping evenly over the top of the apples.
- Bake for 20 minutes. Add a pie crust shield to prevent the edges from browning too quickly, and reduce the oven temperature to 375ยฐF (191ยฐC). Bake for an additional 35 to 45 minutes or until the crust is golden brown and juices are bubbling around the edges. If needed toward the end of bake time, remove the pie crust shield and tent a large piece of aluminum foil over the entire pie if the crumb topping is getting too brown.
- Allow the pie to cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream and salted caramel sauce, if desired. Cover leftover pie and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This a great pie to make 1 day in advanceโafter it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked and cooled pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen for up to 3 months; thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Pastry Cutter |ย Rolling Pin | 9-inch Pie Dish |ย Pastry Brush |ย Apple Peeler | Pie Crust Shield |ย Cooling Rack
- Apples: You need about 8 large apples. Peel then slice apples in a uniform thickness, about 1/4 inch thick. You don’t want some solid apples and some thin, mushy apples. For best flavor, use a variety of apples such as Granny Smith, Honeycrisp, Fuji, and/or Pink Lady. If you’re interested, check out this post: Here Are the Best Apples for Baking.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Update in 2025: After a decade of baking this pie, weโve made a few small improvements. The original version used half of a double-crust pie dough, fewer apples (8โ10 cups), and 2 Tbsp lemon juice. The updated recipe now uses a single all-butter pie crust, slightly more apples, and less lemon juice. If you prefer the original method, make this pie crust recipe (saving the second half for another pie), reduce apples to 8โ10 cups, and increase the lemon juice to 2 Tbsp.
Reader Comments and Reviews
Baked for an hour, the filling and topping are delicious. The pie crust is raw, it still tastes like the dough. Will 100% make the pie again using a par-cooked crust.
Good to know I wasn’t the only one with this same problem. I’m surprised a par bake wasn’t included in the instructions.
I par cooked my crust for 15 mins in a 400 degree oven and then followed the directions to continue cooking the pie. The crust was perfectly golden on the bottom.
This was terrible. The amount of sugar between the inside and crumb topping offered no balance to the very tart granny smith apples.
If you’re ever willing to give this recipe another chance, make the filling with a mix of fuji and granny smith apples. Using a sweeter variety along with a tart one provides a better balance and makes for a phenomenal filling!!
I made this and it came out great, but I’d like the apples to be a bit softer. Can I pre-cook the apples or boil them to make them a bit softer?
You certainly can if that’s your preference, Andrew!
The recipe is phenomenal!!! I was in total shock! I par-baked my apples on the stove to insure they were totally done. But thatโs the only thing I did differently. I also didnโt add the walnuts but man it was so dang delicious!!! Super impressed!! Everyone loved it!
This crumble apple pie is a ROCKSTAR! It was immaculate and delicious! I am definitely bookmarking this recipe! It was the star on the Thanksgiving dessert table!
I have been making apple crumb pie for 40 Thanksgivings. I tried this one this year because everything I have made from this site gets rave reviews. By far the best pie I have ever made. Don’t change anything! And yes, you need that many apples!
This is the perfect apple pie. I used mostly Granny Smith apples and about 2 Gala and the filling was tasty and not too sweet. The crumb topping elevates it and in my opinion is much better than a double crust.
This is the perfect apple pie. I used mostly Granny Smith apples and about 2 Gala and the filling was tasty and not too sweet. The crumb topping elevates it and in my opinion is much better than a double crust.
I baked this for the first time for Thanksgiving dinner. I have never made a pie crust from scratch. I really wanted to try. I did have issues getting the dough to come together. I ended up adding 3 extra tablespoons of water. Unfortunately the dough was overworked at that point. The pie also took much longer to bake than expected. I baked it for an hour and the bottom of the crust was still slightly undercooked baked. That said, the pie was delicious and I will definitely bake it again.
I tried – i bake, probably cook better and this was my first homemade pie crust. Even after 60 minutes, the crust was still not cooked to perfection. I
Hi Judy. I did not care for this pie. And I love apple pie. For me, the cloves overpower all of the other spices. And I only used half the amount that was in the recipe. I will stick to a good amount of cinnamon and a pinch of nutmeg.
I digress. The only way to get your crust to brown beautifully on the bottom is to use a glass pie plate.
Forget your pretty ceramic pie plates; they look great, but will not cook the pie bottom. Good luck. Hope this helps.
I don’t even like Apple pie but I made this the day after Thanksgiving for my wife and I really liked it. Couple of comments:
1) Next time, maybe I’d par-bake the crust? The bottom wasn’t soggy but it wasn’t particularly flaky and a bit undercooked. I’d also consider adding a bit more sugar to sweeten the crust a tad but maybe that would make the whole thing too sweet, given the apples and the topping.
2) I used seven apples instead of eight.
3) I used a 9.5 inch pyrex pan instead of a 9 inch (out of necessity, since the only pyrex I had was 9.5 inches).
The combination of 2) and 3) meant more emphasis on the fun bits (the crust, the topping, and the fact that the same amount of coating for eight apples now coated seven apples) since the apples were spread out over a larger area.
I’d make it again (a compliment for a non-apple pie person).
Very delicious pie! I couldnโt find my large dish so I had to use a foil disposable tray for the pie but it still turned out really good! I ended up using less apples due to that but oh my, that crumble topping is incredible! The filling is full of flavour and the instructions are very easy to follow. We had it with ice cream and it was delicious. Thereโs a reason Sallyโs recipes are my go-to for desserts! Thank you Sally
I usually love your flavor profiles, but the cloves were too much for our family. It overpowered the other flavors.
Absolutely delicious! It really is the BEST apple crumble pie Iโve ever had, let alone made. Came out picture perfect. Thank you, Sally!