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Apple Crumble Pie Recipe

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4.3 from 4 reviews

This classic Apple Crumble Pie combines a flaky, buttery crust with a spiced apple filling and a crunchy walnut crumble topping. Baked to golden perfection, it’s a comforting dessert perfect for fall or any time you crave a warm, sweet treat.

Ingredients

Pie Dough

  • 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
  • 1 large egg (for egg wash) 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

Apple 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

  1. Make the pie dough for the crust: In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or two forks, cut in the cold cubed butter until the mixture resembles coarse pea-sized crumbs. Add the ice-cold water and stir until the flour is moistened. If the dough seems dry, add 1 to 2 more tablespoons of water. Turn the dough out onto a lightly floured work surface and work it into a ball. Flatten into a thick disc, wrap in plastic wrap or parchment paper, and refrigerate for at least 2 hours, up to 3 days.
  2. Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and chopped walnuts. Stir in the melted and slightly cooled butter using a silicone spatula until the topping is thick and crumbly. Place the topping in the refrigerator while continuing.
  3. Roll out the chilled pie dough: On a floured work surface, roll the chilled dough disc into a 12-inch diameter circle, turning the dough a quarter turn every few rolls. Carefully place the dough into a 9-inch pie dish, tucking it smoothly with your fingers. Trim excess dough with a paring knife, flute the edges, and brush with the egg wash. Refrigerate the crust until ready to fill.
  4. Make the filling: In a large bowl, combine the apple slices, granulated sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and vanilla extract. Stir gently until all apple slices are evenly coated with the mixture.
  5. Prepare for baking: Preheat the oven to 400°F (204°C). Place a baking sheet on the bottom oven rack to catch any juices that bubble over during baking.
  6. Assemble the pie: Spoon the apple filling into the prepared pie crust, making sure to fill gaps between slices. Evenly sprinkle the chilled crumble topping over the apples.
  7. Bake the pie: Bake for 20 minutes at 400°F (204°C). Then, add a pie crust shield to protect the edges and reduce the oven temperature to 375°F (191°C). Continue baking for 35 to 45 minutes, or until the crust is golden brown and juices bubble around the edges. If the topping browns too quickly, remove the shield and tent with aluminum foil.
  8. Cool and serve: Allow the pie to cool at room temperature for at least 3 hours to let the filling set. Serve with vanilla ice cream and salted caramel sauce if desired. Store leftovers covered in the refrigerator for up to 5 days.

Notes

  • Use tart apple varieties like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.
  • Chilling the dough before rolling helps prevent shrinkage and results in a flakier crust.
  • If you don’t have a pie crust shield, foil strips around the edges of the crust work well to prevent over-browning.
  • Allowing the pie to cool completely before slicing helps the filling set for cleaner slices.
  • Store pie covered at room temperature for up to 2 days to maintain crust crispness, or refrigerate for longer storage.

Find it online: https://lauracooks.com/apple-crumble-pie-recipe/