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.
Apple Crumble Pie
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour
- Total Time: 7 hours (includes cooling)
- Yield: one 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
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
Absolutely delicious! It really is the BEST apple crumble pie I’ve ever had, let alone made. Came out picture perfect. Thank you, Sally!
This came out PERFFF!!! Our 1 pie I made for the 4-day weekend. I didn’t use all the apples the recipe asked for and I should have. Whipped fresh cream and VOILA! Sharing with my mom tomorrow. Thank you
I’ve tried so hard with this recipe today – Thanksgiving Day. Starting with the suggestion of 8 apples; that was a serious no-go; the crumble topping had nothing to adhere to and just kept rolling off no matter how hard I tried to pack it on there. Now, it’s been baking for over an hour and still not bubbling around the edges. I’m so distraught because everything else is dependent on when this pie is done as I am using the heck out of my microwave to reheat side dishes – very disappointed and on the verge of tears all because of a pie! I don’t think I’ll try this one again. Sounds great on screen but once in process, that impression changes.
This is happening to me too. The cooking time is muuuuuuch longer than suggested (currently at 20+ minutes over the time in the recipe to get the filling to 200 degrees). It might be because I cut the apples last night and put them in the fridge so they started cold? But it’s definitely taking much much longer to bake than suggested.
Hi! Can I make this in a 9 x 13 glass pyrex, since I don’t have pie tins? Thank you!
Hi Katelynn, you can, but the pie will behave a little differently in a 9×13 inch pan. The filling and crumble will fit, but you’ll end up with more of an apple crumble bar–style dessert rather than a traditional pie. The bake time may need a little adjustment too. Let me know how it turns out!
if i make/bake the day before serving, can i leave this out overnight on the counter or better rifrigerated?
Hi Judy, you can leave the pie at room temperature for a day. Enjoy!
Hi! Is it possible to use a sourdough pie crust instead?
Hi Andrea, you can use a sourdough pie crust recipe here if you wish!
Hi Sally! Do you recommend letting the apples macerate? If so, do you just add the extra liquid into the pie or do you reduce it? Thank you!
Hi Arielle, we don’t macerate the apples in this recipe, but you certainly could if you wanted. We would reduce the extra liquid.
Hello. I macerated my apples on the countertop for a few hours. Then refrigerated overnight. Just before placing apples in the pie crust I added tapioca starch. Perfect texture after baking. I used 10 or 11 apples. Half of which were huge. I had a huge pile of apples in the pie plate and the topping was a perfect amount. I just pressed in onto the mound of apples and never had a problem with it sliding/melting off, which I was fearfully picturing in my mind.
Hi Sally! Can I use pecans instead of walnuts for the crumble topping?
Hi Carrie, Absolutely!
Your pie was so good! But I think I may have done something wrong. I’m celiac so I had to use a GF crust and GF flour. I didn’t get nearly as much crumb as you did. . I couldn’t understand why until I realized that I don’t know if using GF ingredients required a change. I’m going to omit the cloves because my family doesn’t care for it – but should I just use more cinnamon or a different spice ? Thanks so much!!! And Happy Thanksgiving!!
Hi Lilli, You can leave the cloves out without making any other changes. Enjoy!
Hi Sally! Can I prepare the filling the night before and leave in the fridge for one night?
Hi Christina! The filling would release a lot of moisture, which would make the pie too wet. You could then reduce that liquid on the stove and add back to the filling, if you would like to prepare the filling ahead of time. Otherwise, see Notes after the rice for our recommended make-ahead instructions.
Will this baked pie keep in a refrigerator for 2 days prior to serving and what if the best way to heat it up?
Hi Nancy, you can reheat pie in the oven at 350 F until warm. We recommend making it 1 day in advance. After that, the crust and topping will lost its crispness.
I have several extra packages of graham crackers and I was wondering if I can use that as a base crust and how you think that taste instead of the normal dough?
Hi Nancy! A graham cracker crust isn’t sturdy enough for a big thick fruit pie like this one. Best to stick with pastry pie dough here!
Do you have a suggestion for an alternative to walnuts in the crumble topping?
Hi Tara! You can make a streusel topping which uses oats instead of nuts. Follow the instructions for the topping on our Apple Pie Bars.
Hello, I’m allergic to lemons will it be ok if I don’t use lemon juice? Am I able to put the pie all together but bake the next day if I keep pie in the fridge?
Hi Anne! You could sub in apple cider vinegar instead of lemon juice. We don’t recommend assembling before baking because the bottom can get soggy. See Notes after the recipe for our recommended make-ahead instructions!
Hi!
Can I use a pre made pie crust ?
Certainly!
Hi Sally, I am making this for Thanksgiving and going to freeze it for a couple days. I was wondering how I would go about reheating it on Thanksgiving Day, as I prefer my apple pies to be warm.
Hi Jessica! Reheat at 350 until warm. You can cover with foil to prevent too much browning.
I just made this pie for the third time tonight in the past two weeks. Hahaha . We absolutely love this recipe! Sally you’re a genius! My husband 1st love was your apple cobbler
Thanks for helping me learn more about baking, my pie crust has been amazing since I learned the weather could predict how much liquid you need! Happy thanksgiving !
This apple pie turned out sooo good! The apples were the PERFECT texture, and the streusel adds a wonderful touch! I don’t have much experience making homemade pies, but this recipe was totally doable for me. I will be making this again, for sure!
Love Sally’s Baking recipes ! On this one, the pie crust and pie filling were great, (I used 4 Very Large Green Granny Smith apples) that barely fit into a 10″ glass pie dish. On the topping, I followed the recipe exactly, it appeared/tasted dry, with not a lot taste. I’ll keep this recipe for the pie and switch to my traditional crumble topping made with oatmeal, crushed pecans and more butter.
I added a little more butter tonight to the pie. Sneaked a bit here and there in the apples.
Hi! Could I make the crumble and pie filling the night before, store both in air tight containers in the refrigerator. Assemble and bake the pie in the morning?
Hi Madison, that should be fine, but we have not tested it ourselves. Let us know how it goes!
Dumb question but does the pie glass dish need to be buttered first or sprayed before filling or it won’t stick due to butter in dough?
No need to butter the pie dish, Staci!
I’m making this tomorrow to then cool, wrap well and freeze for Thanksgiving. I’ll pull it out Wednesday to thaw in the fridge. Any tips on warming it up?
You can cover with foil to prevent too much browning when reheating, Karol. Hope the pie is a hit!
How do you recommend adjusting the crumble recipe if you’re not using nuts? Replace with 1/2C flour? Other options?
You can leave the walnuts out with no other changes needed. Hope this pie is a hit!
Looks like a delicious pie and will be making for Thanksgiving.
We are not a fan of walnuts but LOVE Pecans. Can I substitute?
Hi Brenda, absolutely!
Is there a reason you don’t par-bake this pie crust?
Hi Cecilia, we don’t find it necessary for this recipe—the bottom crust bakes through during the normal bake time. Feel free to give it a quick par-bake if you wish.
Would there be a big taste difference if I use the Homemade Buttery Flaky Pie Crust recipe instead of this one? I was planning on using half the dough for this, and half for the French Silk Pie.
Hi Stephanie, you can absolutely use one of the buttery flaky pie crusts instead!
AMAZING! I did a practice pie before doing one for Thanksgiving. It got rave reviews. Crust was perfectly cooked. I put the pie on the baking sheet. It’s not clear to do that – it states “put baking sheet on bottom rack” but not specifying the pie pan goes on it. I believe that is why others have trouble with the crust not cooking because of putting pie on rack above with baking sheet on a separate rack. Tenting as soon as browned is essential too.
So this does have to be baked on the bottom rack?
Can I use store bought pie crust? If so, which brand will you recommend? Thanks
Wondering the same thing!
Does it matter if you use a glass or metal pie pan? Thanks!
Hi Diane, we prefer to use glass so that you can see when the bottom crust is finished baking, but you can certainly use either! It may be just slightly quicker using a metal pan. Enjoy!
I am looking forward to making the pie. I have enjoyed many of your recipes.
Can the pie be frozen unbaked, then baked frozen for a few minutes longer?
Hi Renee, we don’t recommend freezing the whole, unbaked pie as the bottom crust may end up soggy. See Notes after the recipe for our recommended make-ahead instructions!
I was really looking forward to making this pie. Until I saw the walnuts in the crumble. My grandsons are highly allergic. Is there a substitute I could use that is good and give you a lot of crumble. TYIA. Ginny Anderson
PS. Love your recipes.
Hi Ginny, you can leave the walnuts out with no other changes needed. Hope this pie is a hit!
I tried replacing them with whole oats, and it came out wonderful!