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Apple crumble pie with melting vanilla ice cream
Anne Newgent

Apple Crumble Pie

Warm, sweet, and irresistibly crisp on top, this apple crumble pie delivers everything you crave in a single bite. A buttery, flaky crust holds tender, cinnamon-spiced apples, topped with a golden, crunchy streusel. Whether it’s for a holiday or a cozy weekend, this dessert brings comfort and homemade happiness to the table.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Homemade Pie Crust
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 6 to 8 tablespoons ice water
Apple Filling
  • 8 to 10 cups apples, peeled and sliced Granny Smith, Honeycrisp, or a mix
  • 2 tablespoons lemon juice freshly squeezed
  • 0.25 cup all-purpose flour spooned and leveled
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 1.5 teaspoons ground cinnamon
  • 0.5 cup granulated sugar
  • 1 teaspoon pure vanilla extract
Crumble Topping
  • 0.5 cup light or dark brown sugar packed
  • 1 teaspoon ground cinnamon
  • 0.75 cup all-purpose flour spooned and leveled
  • 0.75 cup chopped walnuts optional
  • 5 tablespoons unsalted butter melted and slightly cooled

Method
 

  1. Start by preparing the pie crust. Follow your favorite recipe and chill the dough to keep the butter cold for flakiness.
  2. In a large bowl, mix sliced apples with lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla. Let sit while the oven preheats.
  3. Preheat the oven to 400°F (204°C) with a baking sheet inside to help cook the bottom crust evenly.
  4. Roll out the dough into a 12-inch circle and place it in a 9-inch pie dish. Trim edges and flute if desired.
  5. Spoon the apple mixture into the crust, leaving excess liquid behind to avoid sogginess.
  6. In a medium bowl, mix brown sugar, cinnamon, flour, and walnuts. Stir in melted butter until clumpy.
  7. Sprinkle the crumble over the apples. Bake on the hot sheet for 20 minutes. Lower to 375°F (190°C) and bake 30–35 minutes more. Cover edges to prevent burning.
  8. Let the pie cool at room temperature for at least 3 hours before slicing.
  9. Serve warm or at room temperature. Store leftovers in the fridge for up to five days.

Notes

Bake ahead and store at room temp overnight. Freeze fully baked pies for up to 3 months. Thaw overnight in fridge. Reheat slices in oven at 350°F for 10–15 minutes for best texture.

Nutrition Facts (Per Serving)

Calories: 420 | Total Fat: 20g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 150mg | Total Carbohydrates: 58g | Dietary Fiber: 4g | Sugars: 32g | Protein: 3g
Nutrition Disclaimer
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.