Apple Crumble Pie

slice of apple crumble pie with a scoop of vanilla ice cream on a light green plate with a fork

overhead image of apple crumble pie with a slice removed

While apple pie is my favorite dessert, crumble toppings are my favorite.

Of everything. Ever.

Apple pie knows no seasons and that is exactly why I don’t wait around for Fall every year to enjoy it. I wanted to share something a little different that still embodies everything I love about traditional apple pie. 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.

Is the purpose of life.


Video Tutorial


apple crumble pie in a white pie dish topped with a scoop of vanilla icing

Preparing it? Well, that’s a piece of cake pie. Hahahaha?!?!

Start with my go-to pie crust. ← Pie crust recipe, video, step-by-step photos, and tips included! The apple filling is nothing out of the ordinary. Very, very simple. Fresh lemon juice, apples, flour, spices, and sugar. For a more complex, interesting flavor– I suggest using a variety of apples. I always use a sweeter apple like Fuji, Pink Lady, or Honeycrisp and a tart variety like Granny Smith.

  • 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.

apple crumble pie filling in a pie dish

The crumble topping is a bunch of ordinary ingredients like brown sugar, flour, cinnamon, and butter that, when combined, make something extraordinary. The whole truly is greater than the sum of its parts.

Baking = chemistry.

And now apparently, philosophy too.

The crumble topping complements the apple filling perfectly. What really makes it stand out are all of the toasty walnuts. I’ve been using Diamond of California walnuts since I was little. It’s all my mom kept in the pantry to throw into her oatmeal raisin walnut cookies. Though I much preferred chocolate chips in my oatmeal cookies when I was 10, I’m all about nuts in desserts now. And you’ll LOVE what the toasted walnuts* add to this pie.

*They toast as the pie bakes!

crumble topping in a glass bowl

I do not skimp on the crumble topping. This is serious.

apple crumble pie in a white pie dish before baking

The more buttery, crisp, sweet topping = the more you have to enjoy with melty vanilla ice cream.

slice of apple crumble pie with a scoop of vanilla ice cream on a light green plate with a fork

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
3 images of apple crumble pie

Apple Crumble Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 55 minutes
  • Total Time: 6 hours, 50 minutes
  • Yield: one 9-inch pie
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Deep dish apple crumble pie is heavy on the crumble topping!


Ingredients

  • Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
  • 5 large apples, cored, peeled, and sliced into 1/4-inch slices* (approx 810 cups total – use a variety for better flavor, such as Pink Lady or Fuji and Granny Smith)
  • 2 Tablespoons (30ml) lemon juice
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract

Crumble Topping

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 3/4 cup (95g) chopped walnuts
  • 1/3 (75g) cup unsalted butter, melted and slightly cooled

Instructions

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). 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 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl– don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
  5. Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.
  6. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  7. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance– after 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 up to 3 months, thaw overnight in the refrigerator before using.
  2. Special Tools: Pastry BlenderRolling PinPie DishPastry BrushPie Crust Shield
  3. Apples: Slice your apples a uniform thickness. You don’t want some solid apples and some thin, mushy apples.
  4. Adapted from Salted Caramel Apple Pie.

Keywords: apple crumble pie

Nerdy things:

Something you’ll notice about most pie recipes. Not all, but most. Most pies begin 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 helps allow the pie’s filling to cook thoroughly before the crust burns. Cool, huh?

Happy 4th of July everyone! Have a safe and celebratory holiday filled with fireworks, food, friends, family, and a second serving of pie.

194 Comments

  1. Hi there! This will be my third time making this pie, but the first time using a store-bought crust (Pillsbury. Don’t kill me, my fellow bakers!) I think I know the answer but wanted to double-check—should I pre-bake the store-bought crust before adding the filling? Or should I bake all at once?

    1. Trina @ Sally's Baking Addiction says:

      Hi Hannah! Follow the instructions above, even with a store bought crust. Enjoy!

  2. Were you supposed to take the baking sheet off after first 20 mins? The pie crust didn’t seem to bake all the way with this. Didn’t seem all the way done. I made the crust with another pie and it did bake without baking sheet though, and looked more done. Can I put the pie back in to bake more after it’s been out ?

    1. Trina @ Sally's Baking Addiction says:

      Hi Angie! No, leave the baking sheet in under the pie the whole time. You can continue baking as needed!

  3. Unfortinately, the pie crust linked is way too thin and flaky for such heavy volume of apples and filling, making it nearly impossible to cut a clean piece of. What a shame! Use the all butter recipe instead, it’s thicker, and tastes better!

  4. Hi Sally! Super easy and great recipe. Question – Can you freeze an uncooked pie to then bake at a later date?

  5. I really like this recipe. I have adopted it as my own, with a few changes. My favorite change up is using pecans instead of walnuts. Then I warm a slice in the microwave, top it with ice cream and caramel, and its out of this world! Thanks for publishing this.

  6. I made the apple crumble pie for first time. I used the Oronoque pie crust. Followed the directions. Tasted delicious but when slicing the pie it crumbled. It wasn’t a perfect pie slice.

  7. Decided to make this for my first-ever from-scratch pie, for Thanksgiving with my parents. (No pressure.) I used pecans in place of walnuts. I noticed, like many other commenters as I panic-searched, that the nuts darken very quickly- in my case, they were verging on burned after only the first stage of baking. So after I lowered the temp, I moved the pie to the lower oven rack and tented it with foil, and the nuts (plus the rest of the crumble topping) got darker still. (Didn’t have to worry about the crust because I didn’t quite have enough crust to form a proper edge, and it all got covered up with the filling.

    Fortunately, my family all said it didn’t taste burned, and that the pie was overall great. Phew! Next time, I’ll have to try out the oat-based crumble topping I’ve seen suggested in the comments, and see if the oats don’t burn as fast. May also start tenting the pie even during the hotter baking stage, too.

  8. I’ve made plenty of your cake and cookie recipes from this site, but this was my first from scratch pie. It was absolutely delicious! The crust was perfect and flaky and the apple filling was tender and so tasty. I used oats instead of walnuts for the crumble and topped with vanilla bean ice cream. Will definitely be making this again and again.

  9. “The crumble topping compliments the apple filling perfectly.”

    That should be “complements.”

    1. A slight overlook in editing- thank you!

  10. This has to be one of the best desserts I’ve ever made. I used your pie crust recipe which turned out good – I think I just need to practice making crust some more. I loved the way the filling smelled, just like Christmas.

  11. Tasty pie overall. The apples cooked well and the outer crust was golden brown. The problem was the bottom of the crust was soggy and appeared under cooked. Should the sheet pan be pre-heated before placing the pie in the oven?

    1. Trina @ Sally's Baking Addiction says:

      Hi Adam! Sounds like your pie simply needed more time to bake in the oven – an easy fix for next time!

1 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

Every December I publish 10 new cookie recipes in a row! Sign up via email below and we’ll send you my most popular recipes and all the new cookie recipes once the palooza begins.

View More

Pie Week happens in November and it's all about baking the BEST pies. Sign up via email below and we'll send you my most popular recipes and all the new pie recipes once Pie Week begins!

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×