I absolutely love this Apple Crumble Pie Recipe because it perfectly blends that cozy, familiar warmth of apple pie with the irresistible crunch of a buttery crumble topping. It’s one of those desserts that feels like a big comfy hug on a chilly day, and I find myself making it whenever I want to impress guests or just treat my family to something truly special. When you make it, you’ll notice how the sweet-tart apples bubble beneath a golden, crunchy blanket, giving every bite that satisfying contrast you crave.
What makes this Apple Crumble Pie Recipe stand out is the balance of textures and flavors—you get the tartness of Granny Smith or Honeycrisp apples combined with the spice of cinnamon and nutmeg, then topped off with a crumb mixture loaded with chopped walnuts and just the right amount of sugar. It’s a real crowd-pleaser for holidays, cozy weekends, or whenever you need a slice of something comforting and homemade. Trust me, you’re going to want this recipe stashed in your go-to dessert list!
Why You’ll Love This Recipe
- Perfect Texture Blend: The soft, tender apples balance beautifully with the crunchy walnut crumble topping every single time.
- Easy Yet Impressive: It looks like a fancy dessert but comes together with simple ingredients and easy steps.
- Adaptable Flavors: You can easily tweak spices or apples to suit your family’s taste or what’s in season.
- Make-Ahead Friendly: You can prepare it in advance and it’s just as delicious served the next day or reheated.
Ingredients You’ll Need
The ingredients for this Apple Crumble Pie Recipe come together to create an irresistible filling and a crumbly topping with just the right amount of spice and sweetness. When you shop, go for crisp apples—they carry that tartness that really brightens the pie, and fresh spices always make a noticeable difference.
- Basic pie dough: I like to use homemade dough but store-bought works fine if you’re short on time.
- Assorted sweet-tart apples: A mix of Granny Smith and Honeycrisp gives the best flavor balance and texture.
- Freshly squeezed lemon juice: This keeps the apples bright and prevents browning—don’t skip it!
- Brown sugar: Adds that rich caramel flavor to the filling and topping alike.
- All-purpose flour: Used to thicken the apple filling and create the crumb topping.
- Ground cinnamon: A must-have spice that gives that warm, comforting note.
- Freshly grated nutmeg (optional): Adds subtle depth if you’re feeling fancy.
- Kosher salt: Just a pinch to bring out all the flavors.
- Chopped walnuts: For that lovely crunch and nutty aroma in the crumble.
- Melted butter: The glue that holds the crumble topping together—bursts with flavor when baked.
Variations
I love to switch up the spices or nuts depending on the season or mood. This Apple Crumble Pie Recipe is a flexible classic, so feel free to customize it to your tastes—adding or subtracting elements to keep every bite exciting for your family.
- Spice it up: Sometimes I swap out the allspice for a little ground ginger or cardamom for an unexpected twist, which I found really complements the apples.
- Nut-free version: If you’re serving someone with allergies, just skip the walnuts and add extra oats or cinnamon to your crumble.
- Mix of apples: Using a combo of tart and sweet apples helps avoid overly mushy filling and keeps flavor balanced.
- Gluten-free option: Try substituting the flour in the topping with a gluten-free blend and watch how it still crisps up beautifully.
How to Make Apple Crumble Pie Recipe
Step 1: Prepping your oven and pie crust
Preheat your oven to 425º and place a baking sheet on the middle rack—this helps catch any drips and ensures even baking. Roll out your pie dough on a lightly floured surface into a 12-inch circle, then carefully drape it over a 9-inch pie dish without stretching it. Trim the edge to leave a 1-inch overhang, fold it under, and crimp the edges for a neat finish. I like to refrigerate the crust for about 40 minutes before filling; it helps prevent shrinking and keeps it nice and flaky.
Step 2: Tossing the apple filling
While your crust chills, toss together the sliced apples with lemon juice, brown sugar, flour, cinnamon, nutmeg (if using), and salt in a large bowl. Mixing the apples with lemon juice prevents browning and adds freshness, while the flour thickens the juices as the pie bakes. Make sure every apple slice is coated—this ensures every bite bursts with flavor!
Step 3: Baking the base
Transfer the apple mixture into your chilled pie crust, spreading it evenly. Place the pie onto the preheated baking sheet and bake for 20 minutes at 425º. This initial baking sets the filling and starts to crisp up the crust, which is a step I learned preserves a perfect texture instead of a soggy bottom.
Step 4: Making and adding the crumble topping
While the pie bakes, whisk together flour, brown sugar, chopped walnuts, salt, cinnamon, and allspice (if using) in a bowl. Then stir in melted butter until the mixture looks like coarse crumbs. Once the pie has baked for those first 20 minutes, pull it out and sprinkle the crumble evenly over the top.
Step 5: Final bake and cooling
Reduce the oven temperature to 375º and return the pie to bake for 45 to 55 minutes longer, until the topping and crust are golden and bubbly. If you notice the edges of your crust darkening too much, just tent them with foil—this little trick saved my pie more than once! Let the pie cool completely at room temperature for at least three hours before slicing; this waiting makes the filling set up perfectly so slices hold together nicely.
Pro Tips for Making Apple Crumble Pie Recipe
- Chill Your Crust: I found that letting the pie crust rest in the fridge before baking prevents shrinkage and keeps it flaky.
- Use a Baking Sheet: Baking your pie on a preheated baking sheet ensures the bottom cooks evenly and catches drips.
- Balance Your Apples: Mixing tart and sweet apples gives you a filling that’s neither too sweet nor too tangy—perfect harmony!
- Don’t Skip Cooling: I’ve learned that cutting into the pie too early leads to a runny filling, so patience really pays off here.
How to Serve Apple Crumble Pie Recipe
Garnishes
I love serving a warm slice of this apple crumble pie with a generous dollop of whipped cream or a scoop of vanilla bean ice cream—both add creamy coolness that contrasts beautifully with the warm, spiced apples and crunchy topping. Sometimes, I sprinkle a little cinnamon on top for that extra cozy touch right before serving.
Side Dishes
For a full dessert spread, I like to pair this pie with a simple cup of black coffee or chai tea. If you’re serving after dinner, a sharp cheddar cheese plate nearby is a surprising companion that cuts through the sweetness and adds a savory twist.
Creative Ways to Present
For special occasions, I’ve served the apple crumble pie in individual ramekins topped with mini crumble portions—so cute and perfect for guests. Another fun idea is to drizzle caramel sauce artistically over the top just before serving; it adds an elegant finish and delicious richness.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pie tightly with foil or plastic wrap and keep it in the refrigerator. It stays tasty for up to 3 days, and the flavors really deepen overnight—this recipe seems to get better the next day!
Freezing
If I want to save some for later, I freeze fully cooled pie slices individually wrapped in plastic and foil, so I can thaw just what I need. Freezing works well with this Apple Crumble Pie Recipe, although I find the topping loses just a bit of crunch after thawing.
Reheating
To reheat, I pop slices in a 350ºF oven for about 15 minutes. This brings back the warm, fresh-baked feeling without drying it out. Avoid the microwave if you want to keep the topping crisp—it tends to get soggy otherwise!
FAQs
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Can I use any type of apples for this Apple Crumble Pie Recipe?
While you can technically use any apples, I highly recommend using a combination of tart and sweet apples like Granny Smith and Honeycrisp. This balance prevents the filling from becoming too sweet or mushy, giving the pie a great texture and depth of flavor.
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Do I need to peel the apples for this recipe?
Yes, peeling the apples helps create a smooth, tender filling and prevents the skin from adding an unexpected texture. It’s a bit of extra work, but trust me, the end result is worth it!
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How do I prevent a soggy bottom crust?
Chilling the crust before baking, baking the pie on a preheated baking sheet, and pre-baking the filled pie for 20 minutes before adding the crumble topping all help avoid a soggy bottom. These steps help set the crust and ensure it stays crisp.
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Can I make the crumble topping ahead of time?
Absolutely! You can mix the crumble topping ingredients and store them in the fridge for up to a day. Just give it a quick stir before sprinkling it over the pie to ensure even coating.
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What’s the best way to reheat leftover apple crumble pie?
Reheating in a 350ºF oven for about 15 minutes works best to warm the pie while preserving the crumble’s crispness. Avoid microwaving if you want to keep the topping crunchy.
Final Thoughts
This Apple Crumble Pie Recipe has become one of my absolute favorites because it combines the best parts of an apple pie with a delightful crunchy topping that pleases everyone. It’s warm, comforting, and just the right amount of sweet and tart. If you’re looking for a dessert that’s approachable yet impressive, trust me, you’re going to love making and sharing this in your kitchen. I can’t wait for you to try it and hear how much your family loves it too!
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Apple Crumble Pie Recipe
- Prep Time: 30 mins
- Cook Time: 1 hr 15 mins
- Total Time: 4 hrs 45 mins
- Yield: 8 – 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Crumble Pie is a classic dessert featuring a buttery, flaky pie crust filled with tender, sweet-tart apples and topped with a crunchy walnut crumble. Perfectly spiced with cinnamon, nutmeg, and allspice, it is a comforting treat ideal for fall and holiday gatherings.
Ingredients
For the crust & filling:
- 1 recipe basic pie dough
- 3 lb. assorted sweet-tart apples (such as Granny Smith or Honeycrisp), cored, peeled, and sliced ½” thick
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 cup packed brown sugar
- 1/4 cup plus 2 tsp. all-purpose flour, plus more for rolling
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg (optional)
- 1/4 tsp. kosher salt
For the crumble topping:
- 1 1/3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/3 cup finely chopped walnuts
- 1 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground allspice (optional)
- 1/2 cup melted butter
Instructions
- Preheat the oven. Preheat your oven to 425ºF (220ºC) and place a baking sheet on the middle rack to heat, which will help the pie crust bake evenly from underneath.
- Prepare the pie crust. On a lightly floured surface, roll out the basic pie dough into a 12-inch circle. Carefully drape it over a 9-inch pie dish and gently press it to fit without stretching. Trim the edge so there is a one-inch overhang, then tuck the dough under itself and crimp the edges for a neat finish. Refrigerate the crust for 40 minutes or freeze it for 20 minutes to firm up before baking.
- Make the apple filling. While the crust is chilling, combine the sliced apples with freshly squeezed lemon juice, brown sugar, all-purpose flour, ground cinnamon, freshly grated nutmeg (if using), and kosher salt in a large mixing bowl. Toss everything thoroughly to coat the apples evenly.
- Bake the pie base with apples. Transfer the apple mixture into the chilled pie crust. Place the pie on the preheated baking sheet in the oven and bake for 20 minutes at 425ºF to start cooking the apples and set the crust.
- Prepare the crumble topping. In a medium bowl, whisk together the flour, brown sugar, finely chopped walnuts, salt, cinnamon, and allspice (if using). Pour in the melted butter and stir until the mixture forms coarse crumbs resembling a crumble texture.
- Add topping and finish baking. After the initial 20 minutes of baking, remove the pie from the oven and evenly sprinkle the crumble topping over the apples. Lower the oven temperature to 375ºF (190ºC) and return the pie to the oven. Bake for an additional 45 to 55 minutes, or until the crust and crumble topping are golden brown. If the crust edges begin to darken too much, cover them with foil to prevent burning.
- Cool and serve. Remove the pie from the oven and let it cool to room temperature, at least 3 hours, to allow the filling to set before slicing and serving.
Notes
- Using a mix of sweet and tart apples like Granny Smith and Honeycrisp gives the pie a balanced flavor.
- Chilling the dough before baking helps maintain a flaky crust.
- Cover the pie edges with foil mid-baking if they brown too quickly to prevent burning.
- Letting the pie cool completely is crucial for the filling to thicken and slice cleanly.
- Walnuts in the crumble add a pleasant crunch and depth of flavor.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 370
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
