Apple Crumble Pie

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

Happy 4th of July!!

You know the drill. Another Independence DayAnother apple pie.

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

And this year, I’m celebrating the most spirited holiday with STREUSEL CRUMBLES. 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, which you now know how to master. ← Pie crust recipe, step-by-step photos, and tips! 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. And THIS ↓ ↓ is why it’s my favorite dessert.

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

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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
  • 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
  • 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!

218 Comments

  1. Wow, you were right…this is awesome! I love the crumble, and I love how MUCH there is 😉 Happy Independence Day, Sally! 😀

  2. Happy 45th of July,

    I am making your cherry pie within a few hours. My crust is chilling. Filling is ready too. 

    But you know what is funny?? I was thinking Yesterday you have a great classic apple pie, but you dont have a apple crumble. I was actually going to request you to make this. But it’s like you had read my mind. This pie looks so amazing. 
     I will let you know how the cherry pie goes. 
    Lots of love!

  3. It looks amazing! I spent last night reading your post about your twist on the classic apple pie recipe. Here in Brazil, we normally make (and eat!) apple pies in winter, which is now! I’ll try this amazing pie tomorrow! Thanks for sharing! 🙂

  4. Give me some pie! This looks so good! Crumble = life. I just made a crumb cake with double the crumbles and it pretty much made a layer thicker than the actual cake. Whoops? Or no whoops? Don’t judge me. Lol Happy Fourth!

  5. Sally, you are speaking directly to my taste buds! Dutch apple pie is one of my absolute favorites! I’ve had it for my birthday dessert several times! A local restaurant has the best I’ve ever eaten, but your recipe looks like it could give it a run for its money! Just look at those lovely layers of cinnamon apples and the delectable crumble topping! Delish!

  6. I have a question…if you left the butter cold for the crumble topping,  used a pastry blender to cut the cold butter into the topping don’t you think it would be less of a dense and hard topping and more flaky and melt in your mouth?  I LOVE your recipes and friendly chatter while writing your recipes 🙂 Happy 4th!!

  7. Apple crumble pie perfect for any season, not just Fall! Love how you really loaded those crumbs on top of the pie. It’s the best part, the more the better!!

  8. This looks delicious, I just took your blueberry peach pie out of the oven. It smells delicious! I have a printed copy from last year of your pie crust recipe calling for 2/3c of water, but noticed your crust post say 1/3-1/2c of water total. What is the reasoning for the change? When I made your salted caramel pie last year I used the larger amount of water and it turned out great. Just curious and happy 4th!

    1. Hey Jessica! I find the crust is much easier to handle with a precise 1/2 cup instead of the few more Tbsp in 2/3 cup.

  9. I appreciate that you put the # of apples needed instead of listing the quantity in pounds of apples, whic h most apple pie recipes do, which always annoys me.

  10. HI Sally! Here where we live, apples aren’t in season until the fall. Sure will keep the recipe until then! Thank you for the most delicious recipes! Glad I found you!

  11. Apple pie just screams “Fourth of July!” to me, even though I’m Canadian. Classic apple pie is always great, but so glad you added a crumble topping… I need to make this!

  12. Your pictures of this delicious looking apple crumble are perfect!! I agree with you on everything you said… Always more crumble, vanilla ice cream was meant for pie, and nuts make a dessert complete. Love this post and your blog. Its always the best way for me to procrastinate on my homework lol, I cant wait to try your recipe. Happy Independence day! 🙂 

  13. Hi Sally!  Thank you for helping me get over my pie crust insecurity.  My mom made wonderful pies, but as a kid I was too impatient to stay with the learning process and as a result, I’ve floundered between crust recipes and methods every Thanksgiving season, more years than I care to admit to… and inwardly cringed most every time someone asked me to bake a pie.  No more!  So happy.  🙂  Thank you so much!!

  14. Apple crumble is my dad’s absolute favorite dessert ever, but he’s not big on pie (he doesn’t like the crust, which is why I always default to a graham cracker or oreo crust when I bake for him). Would this work in a casserole pan sans crust? 

    1. Yes, absolutely! Maybe cut the apple slices in half, so they are shorter. This way you could perhaps eat the dessert with a spoon!

  15. Hi Sally–

    I’m wondering, have you ever tried making a pie crust with cold coconut oil instead of the shortening? I’m really not a fan of the chemicals in shortening & would rather put a more natural fat in the crust ( along with the butter).  I’ve never tried it, but wondered what you thought?

    1. I’ve NEVER tried it Lisa. I stick to my family’s traditional recipe. It’s worth a shot– let me know what you think.

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