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
Scale
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
