Apple Crumble Pie

Deep Dish Apple Crumble Pie-- heavy on the crumble topping! Recipe on sallysbakingaddiction.com

Deep Dish Apple Crumble Pie-- heavy on the crumble topping! Recipe on sallysbakingaddiction.com

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.

Deep Dish Apple Crumble Pie-- heavy on the crumble topping! Recipe on sallysbakingaddiction.com

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.

How to make apple crumble pie on sallysbakingaddiction.com

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 compliments 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!

Apple crumble pie on sallysbakingaddiction.com

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

Apple crumble pie on sallysbakingaddiction.com

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

Deep Dish Apple Crumble Pie-- heavy on the crumble topping! Recipe on sallysbakingaddiction.com

Print

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 8-10 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.

Apple Crumble Pie-- grab this indulgently delicious recipe on sallysbakingaddiction.com
You haven't had apple pie until you've had THIS Apple Crumble Pie!

266 Comments

  1. I just made your quiche recipe with the homemade pie crust. Delicious! I did the full batch, so next up I’m going to try your apple pie. I’ve never made a fruit pie before. Do I need to blind bake the crust before I put the filling in and bake fully?

    1. Hi Kim! You only need to blind bake (pre-bake) the pie crust if a recipe calls for it. This recipe does not require blind baking.

  2. This is the best apple pie recipe out there. Never need to search for another recipe again. The crumble topping is so good and easy!! Thanks- Sally!

  3. Do you have another crumb topping receipe for those of us unfortunate enough to be allergic to nuts? I can’t wait to try this apple pie reciepe for “Pi” Day!

    1. Hi Kirstie, You can make a streusel topping which uses oats instead of nuts. Follow the instructions for the topping on my Apple Pie Bars.

  4. Delicious. First time baking it, but definitely not the last. However, next time I’ll blind-bake the crust first, as it was too hard and not baked under all the filling. Thanks for sharing this recipe!

  5. Mrs. Shanon E Thatcher says:

    Yum! I do have a tip for every baker who likes fruit pies. Buy yourself a box of tapioca and put 2 tablespoons of tapioca in every fruit pie you make! You’ll never end up with a pie floating in juice. The tapioca is hidden and completely indiscernible but the pie holds a wonderful shape.

  6. Hi Sally! What temperature do I set the oven to originally? I see that it says to lower it to 375 after 20 mins but I didn’t catch the starting temp.
    Great recipes by the way! I made your strawberry scone recipe last week and it was a hit!

    1. Hi Naomi! Preheat oven to 400°F (204°C).

  7. Yummy yummy 😉
    What a fantastic recipe.
    My wife told me this was far the best desert she had for a very very long time.
    Thank ya!

  8. Hi Sally! you are my go to baker for all things baking. I have made so many recipes of yours that turned out great. For some reason when I made this apple pie, it came out really watery! I used granny smith apples and followed the steps/instructions to a T. What am I doing wrong?! How can I avoid a watery pie?!

    1. Hi Brittany, When you spoon the apple filling into the crust be sure to leave the liquid that has seeped out of the apples in the bowl – you don’t want all of that liquid in the pie.

  9. Elisa Jordan says:

    Hi! Just made your peach crumble pie the other day and everyone loved it! Attempting this today for my father who is coming over for tea. Do you have any recommendations on re-heating the pie just a bit so the icecream melts on top?

    1. Hi Elisa, I’m so happy the peach pie was a hit! You can warm up individual slices of pie in the microwave or if you are warming up the entire pie just place it in a warm oven until it reaches your desired temperature.

      1. Elisa Jordan says:

        Thank you! I’ll let you know how it works out

  10. Would almonds or pecans work as well as walnuts? I don’t have walnuts on hand.

    1. I would use pecans, but either would work!

  11. Hi Sally … This is a superb recipe. My family loves it so much.
    Overall the pie turns out well. However, i would like to ask if the base of the crust is meant to be a little soggy from the juices. The side of crust turns out well – flaky and buttery.

  12. I made the apple crumb pie for the first time and it turned out amazing! Thank you for adding tips and thorough instructions!! I’m getting back into baking and this is my favorite ‘go to’ website. Thanks Sally!!!

  13. Great pie recipe! I never tried homemade apple pie with crumble topping. Not my thing – I think I still prefer the double crusted variety. I think if I made this again – I would hold off on the walnuts and maybe tent with foil sooner to keep from overcooking on the top.

  14. Hi Sally,

    When baking the pie, does the crust have to be poked with a fork when it is in the pie dish before the filling goes in?

    Thanks 🙂

    1. Hi Rachel, I don’t usually take that step unless I’m pre-baking the pie crust. (You don’t need to pre-bake it here.)

      1. Okay great! Thank you

        I have made two of your pies (strawberry rhubarb and Apple crumble pie) and my family has not stopped raving about them. They are so easy and delicious.

  15. Hi Sally,

    Can I make the crumble without any nut?

    1. Hi Tina, You can make a streusel topping which uses oats instead of nuts. Follow the instructions for the topping on my Apple Pie Bars.

  16. The clove was too pronounced at 1/4 tsp. Next time i will cut it in half.

  17. Hello from Italy!
    Thank you so much for this recipe. As an Italian girl with an American boyfriend, I’ve decided to surprise him for his bday with his favorite pie. He absolutely loved it!!!
    I’m excited to try many more recipes of yours, thank you for being so hardworking and for making such delicious food 🙂

1 4 5 6

Leave a Reply

Your email address will not be published.

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

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

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

×