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Apple Crumble Pie Recipe
Ash Tyrrell

Apple Crumble Pie Recipe

I still remember the first time I pulled a bubbling apple crumble pie out of my oven and watched my whole kitchen fill up with the smell of cinnamon and warm apples. I knew right then this was going to be a regular in my house. It's basically apple pie and apple crumble rolled into one dreamy dessert, and honestly, I think it's even better than either one on its own.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 9-inch deep dish pie crust – store-bought saves time, but homemade gives you that flaky, buttery bite
  • 5 cups apples peeled, cored, and thinly sliced – I like a mix of Granny Smith and Honeycrisp for tartness and sweetness together
  • ½ cup white sugar – sweetens the apple filling without masking their natural flavor
  • ¾ teaspoon ground cinnamon – the warm cozy spice that makes this pie smell incredible while baking
  • ⅓ cup white sugar – this goes into the crumble topping for that classic sweet crunch
  • ¾ cup all-purpose flour – binds the crumble topping together so it stays crumbly not powdery
  • 6 tablespoons butter cold and cubed – cold butter is the secret to a crisp, crumbly topping instead of a greasy one

Method
 

  1. Start by preheating your oven to 400°F so it's nice and hot by the time your pie is ready to go in. Fit your pie crust into a 9-inch pie plate, pressing it gently into the edges and crimping the border however you like. Set it aside on your counter while you prepare the filling, so the crust doesn't dry out or crack.
  2. Peel, core, and thinly slice your apples so they cook evenly and soften nicely in the oven. In a large bowl, toss the apple slices with the ½ cup of white sugar and the cinnamon until every slice is coated. I like to let them sit for a few minutes so the sugar starts to draw out the juices a little.
  3. Arrange the sugared apple slices into your prepared pie crust, mounding them slightly in the center since they'll shrink a bit as they bake. Make sure to scrape in any extra cinnamon-sugar mixture left in the bowl, because that's pure flavor you don't want to waste. Press the apples down gently so they settle into an even layer.
  4. In a separate bowl, whisk together the ⅓ cup sugar and the flour until well combined. Add your cold, cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients. Keep going until the mixture looks like coarse, pebbly crumbs rather than a smooth paste.
  5. Sprinkle the crumble topping evenly over the apples, covering the entire surface so every bite gets some crunch. Place your pie on a baking sheet to catch any drips, then slide it into the oven. Bake for 35 to 40 minutes, until the apples are tender and the topping is a deep golden brown.
  6. Once baked, pull the pie out and let it rest on a wire rack for at least an hour before slicing. I know it's tempting to dig right in, but cooling helps the filling set so your slices hold together instead of sliding apart. Serve warm or at room temperature, whichever you prefer.

Notes

  • I always use a mix of tart and sweet apples because it gives the filling so much more depth than just one variety.
  • I slice my apples thin and uniform, because thick, uneven slices mean some stay crunchy while others turn mushy.
  • I keep my butter cold right up until I'm ready to use it, since warm butter makes the crumble greasy instead of crisp.
  • I place a baking sheet under my pie every single time, because apple filling loves to bubble over and make a mess.
  • I let the pie cool fully before cutting, because a warm pie always falls apart no matter how patient I think I am.