Apple Crumble Pie

5 from 1 vote

This Apple Crumble Pie is piled high with juicy Granny Smith apples and finished with a buttery, golden topping. It’s cozy, simple, and exactly what you want on a crisp fall day!

Course Dessert

Cuisine American

Keyword apple crumble pie

Prep Time 40

Cook Time 1 10

Total Time 1 50

Servings slices

Calories 425kcal

Author Sue Ringsdorf

Ingredients

1 pie crust

For the apple filling:

8 cups thinly sliced apples - I use Granny Smith
1 Tablespoon lemon juice - freshly squeezed
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract

For the crumble topping:

3/4 cup all-purpose flour
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 Tablespoons unsalted butter - melted

Instructions

Prep. Preheat oven to 425°F.
Mix topping. In a mixing bowl, combine the flour, brown sugar, cinnamon, and salt. Add butter and use a fork to combine well.
3/4 cup all-purpose flour, 3/4 cup light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 6 Tablespoons unsalted butter
Prep apples. Use a sharp knife to peel, core, and slice apples into thin slices (approximately ⅛ inch). Toss apples with freshly squeezed lemon juice. Then add sugar, flour, cinnamon, nutmeg, and vanilla extract.
8 cups thinly sliced apples, 1 Tablespoon lemon juice, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon vanilla extract
Prep pie crust. I normally use our All Butter Pie Crust, but store-bought is just fine. Lightly flour your work surface and rolling pin, then roll the dough out evenly so that it is about two inches larger than the pie plate.
Carefully transfer pie dough to pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, fold under the edges, and crimp or decorate as desired.
1 pie crust
Assemble pie. Layer the apple slices into the pie shell (it’ll be nice and full) and pour any leftover juices right over the top. Add the crumble topping, gently pressing it into the apples. Set the pie pan on a cookie sheet – really full pies tend to drip, and this saves your oven.
You may want to place foil over the edges of the pie to prevent it from browning too much. I find it easier to add the foil at the beginning and then take off later.
Bake apple crumble pie. Start by baking at 425°F for 20 minutes. Lower the temperature to 375°F, remove foil along the edges, and bake for another 45–55 minutes. Check doneness by poking the center with a fork – the apples should be soft throughout.
If pie is browning too quickly, use aluminum foil to tent the pie.
Let cool. Remove pie from oven and let rest for a couple of hours so that the center has time to fully set and thicken.
Serve. Serve pie with your favorite ice cream. We enjoy it with our Homemade Vanilla Bean Ice Cream or Cinnamon Ice Cream!

Notes

Store leftover pie in an airtight container (or the pie plate, covered) in your refrigerator for 3-4 days.
Granny Smith apples are classic for pie because it holds its shape, but Honeycrisp, Braeburn, or a mix of firm apples works great too.
You do not need to pre-cook the apples for this pie.
We normally cover the outsides of the pie for part of the baking time and watch to see if the topping needs to be covered later on.

Nutrition