This post may contain affiliate links. Please read my disclosure policy.
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 and definitely deserves a spot in your favorite Thanksgiving pie recipes. 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.

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.

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?

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

Apple Crumble Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 55 minutes
  • Total Time: 6 hours, 50 minutes
  • Yield: one 9-inch pie 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Scale
  • Homemade Pie Crust (recipe makes 2 crusts; you can halve or freeze the 2nd half)
  • 810 cups apple slices (1/4-inch slices, see note)
  • 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: You need about 5-6 large peeled 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, Honey Crisp, Fuji, and/or Pink Lady.
  4. Adapted from Salted Caramel Apple Pie.

Keywords: apple crumble pie

Reader Questions and Reviews

  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. 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. 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?

    1. I always freeze unbaked and bake the next day. It works fine! I start at 425 for 20 min, then apply a crusty shield and continue at 375 as instructed. Keep checking the crumble topping, because it will stay turning brown faster because of the higher start temp. I place a pice of foil on top as soon as it looks nice and brown. (I do use gluten free flour, I’m not sure if that makes a difference). I hope this works for you too!

  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.”

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

  12. Please help me, I have never tried this before, and my son really wants me to bake him this. Is your crumble the same recipe for your crust?

    1. Hi Alta, we’re happy to help. The crumble recipe (for the top of the pie) is listed in the recipe card at the bottom of the post. For the bottom crust, you can use our pie crust recipe (or our all butter pie crust if you prefer). Note that the pie crust recipe makes two crusts, so you will only need one for the bottom of this pie. Hope this helps and that your son enjoys the pie!

  13. I love the flavor of the filling, the spices are divine; I used 3 granny smith and 2 pink lady, but I would switch that around next time as I prefer a less tart filling. I had the same issue with the topping starting to burn after just 20 minutes, so covered with foil for the rest of the bake and it was fine. However, I had to bake this for a full 30 minutes longer than called for to get it to bake fully. After 35 mins many of the apples were still crisp and it wasn’t until about 50 minutes that the filling even started to bubble. My oven tends to run hot, so I’m not sure what happened. But just have to be flexible and use your senses when baking. a lovely and delicious pie, thank you Sally!

  14. Hi Sally! This recipe looks wonderful! One question- is it possible to make the crumble mix and leave in the refrigerator overnight? And then just sprinkle it over the pie before cooking. Thank you!

    1. Hi Beatriz, If you refrigerate the topping, the butter will re-solidify and may be more difficult to sprinkle over the pie. If you are in a time crunch you can certainly try it, but just keep in mind it won’t be as soft.

  15. Hi, is there a recommendation for a walnut substitute or could I leave them out? My husband is allergic but I rather do a crumb typing than a regular pie crust. I didn’t see it in the notes but maybe I missed it.

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