Today we’re making a variation of classic apple pie, but instead of a top crust, we’re piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall comfort, and you don’t 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 we’re giving classic apple pie a twist—same cozy flavors, but instead of a top crust, we’re 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 you’ve made my classic apple pie before, this one will feel very familiar: warm spices, a mountain of apples, and a buttery crust… 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.
It’s 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 it’s 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 crumbly—not 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. It’s 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. It’ll 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 200°F (93°C) 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.
Description
This is a variation of classic apple pie, but instead of a top crust, we’re piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall comfort, and you don’t 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
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
- 1 Tablespoon (12g) granulated sugar
- 1/4 teaspoon 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 1–2 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.
- Preheat the oven to 400°F (204°C). 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. It’s 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 375°F (191°C). 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 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 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 | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Apple Peeler | Pie Crust Shield | 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, we’ve made a few small improvements. The original version used half of a double-crust pie dough, fewer apples (8–10 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 8–10 cups, and increase the lemon juice to 2 Tbsp.
Reader Comments and Reviews
Hi Sally. I love your recipes. I tried this pie today and everything turned out perfectly except the bottom of the crust was not cooked nearly enough. Any tips will be greatly appreciated.
P.S. I am trying your Banana Cream, Pie next.
Hello Sally! I wonder if I could use oatmeal instead of all purpose flour?
Thank you!
Hi Rebeca, For a topping made with oatmeal instead you can follow the crumble topping for this Blueberry Crumble Pie. Enjoy!
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 🙂
The clove was too pronounced at 1/4 tsp. Next time i will cut it in half.
Hi Sally,
Can I make the crumble without any nut?
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.
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 🙂
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.)
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.
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.
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!!!
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.
Would almonds or pecans work as well as walnuts? I don’t have walnuts on hand.
I would use pecans, but either would work!
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?
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.
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?!
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.
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!
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.
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!
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!
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.
i made the crumble without nuts . since i can’t eat them and it was great
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!
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?
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.
I just wanted to take a moment to thank you for bringing my family joy at the holiday table yesterday! This pie was phenomenal! The hint of clove (which i almost omitted) was the topper! w some vanilla ice cream – drooling. I also made your recipe for cranberry sauce which was a hit as well. Thank you so much 🙂
Sally, I am a such novice baker and when I follow your recipes I feel like I’m creating masterpieces! Thank you for sharing your recipes and making them easy to follow!!! Sally’s baking addiction has become my “go to” for all recipes 🙂
Hi!
I have never made a pie before, of any kind…EVER! I can make and decorate a massive Disney castle cake all day long, but pies and pastries intimidate me. I’ve decided I’d like to attempt three pies for Thanksgiving; and they turn out, I’m going to make them for Christmas as well. My problem is….I don’t know what kind of apples to use. Any and all suggestions will be greatly appreciated! Thanks in advance!
Hi Stephanie! Happy to help. Use a mix of sweet and tart apples. I always recommend using half Granny Smith and half a sweeter variety like Jazz, Pink Lady, Fuji, or Honeycrisp. Avoid soft, mealy apples like Red Delicious.
Can the crumb topping (made with rolled oats instead of walnuts) be made in advance and frozen?
Absolutely, I’d say up to 3 months is just fine. You can add to the unbaked pie when still frozen or thaw the crumble topping in the refrigerator before adding to the pie.
If substituting oats for walnuts, Which type? And do I use the same amount?
Hi Nancy, use the same amount of oats. I recommend whole oats.
Such a delicious pie! The combination of the different apples and the walnut crumble topping is amazing. I will definitely be adding this to my dessert table for the holidays.
We’re craving an Apple Crumble! Of course, this is the ONLY blog I’m going to consult! 😉 I’m planning to make this last minute for dessert tonight for my teen daughter and few friends that will be halloweening in our neighborhood 🙂 Any changes I should make if I’m simply making this without a base pie crust? Thanks in advance Sally!
No, you can bake this without the bottom crust for an apple crisp. Enjoy!!
Can’t wait to make this! My last deep dish pie pan got broken so I have to wait until I get paid and can buy a new one. Unfortunately for me I’m now Allergic to Cinnamon so I will have to leave that out. Can’t wait to try your recipe! Plus the peach one and the Blueberry one! Oh heck I don’t know witch one to start with!
Best apple pie recipe! I’ve made it a few times. The only thing I alter is cutting the sugar amount in half in the pie (I grew up eating apple pie that didn’t have sugar added, so now I’m attached to the tart taste!). The topping on this is the best crumble/dutch topping I’ve ever had for apple pie. Literally one of the best things I’ve ever made or tasted!
This recipe was a hit!!! I opted for the butter in my homemade crust and the buttery taste made the difference for me. I will be making this again!!
Hi!
I’m so excited to make this. One question, would the bake time or temperature change much if I tried doing this with a lattice topping instead of the crumble?
Marisa, The bake time would still be the same. I hope you love it!
Why are you using melted butter for Crumble topping? Does it become crispy, with melted butter? – I use cold butter for crumble.
I find it stays a little softer when using melted butter.