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+ servings

Apple Crumble Pie

This amazing apple crumble pie recipe has a crisp butter crust surrounding a perfectly sweet, tender cinnamon apple filling busting with flavor topped with an easy and delicious crumble.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 10 Slices
Calories 715kcal


  • 9 inch pie dish


For the Pie Crust:

For the Filling:

  • 1/4 cup lemon juice freshly squeezed
  • 3 lbs apples Honey crisp, Cortland, Granny Smith, or Mitsu
  • 2/3 cup sugar plus more for sprinkling on the pie
  • 1/4 cup unsalted butter
  • 1/2 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 1 tbsp corn starch

For the Egg Wash

  • 1 egg
  • 1 tbsp cream

For the Crumble

  • 3/4 cup All purpose flour 90g
  • 1/2 cup light brown sugar 100g
  • 1 tsp cinnamon
  • 1/2 cup unsalted butter melted, 113g
  • 1/2 tsp salt


For the Pie Dough

  • Roll out your chilled pie dough into a disk about 1/4 inch thick and an inch or so larger than your pie dish. Transfer the dough into the pie dish leaving half an inch of overhang. Trim the edge as needed then fold under and crimp the edge. Transfer to the freezer to chill while you make the filling.

For the Crumble

  • Add the flour, salt, sugar, and cinnamon to a bowl then mix until combined. Pour in the melted and cooled butter then mix once more. If the butter is too warm the mixture will form a glob instead of crumbles.Just pop in the fridge to chill a few minutes and break up with your hands if that happens.

For the Filling

  • Peel, core and slice your apples, then toss with the lemon juice. Cut your apples into similar sized pieces so they cook at the same rate.
  • Add the sugar, cinnamon, and nutmeg then toss to combine evenly.
  • In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. While the apples are cooking down you can mix in the corn starch.
  • Pour the apples into a strainer set over a large bowl. Set the apples aside and pour juice back into the pan. Cook at medium-high heat stirring frequently until the liquid bubbles vigorously and thickens. The liquid will be thickened to the consistency of caramel when It's ready.
  • In a medium bowl, toss the apples with the reduced juice. Set aside to cool completely.

For the Assembly

  • Heat oven to 400F. Mix the egg and cream, or milk in a small bowl then Brush the edge of the pie with it. This is optional but gives your crust a golden finish.
  • Add your filling to the dish and smooth out surface with a spatula.
  • Sprinkle the crumble on top of the pie covering the surface completely. Transfer the pie dish to a baking sheet then loosely wrap the edge with foil. This will prevent the pie from burning while you wait for the center to bake through.
  • Bake at 400F for 15 minutes then reduce the temperature to 350F and bak an additional 50 minutes or until golden brown in the center. You can remove the tenting in the last 20 minutes If the edge needs some color.



  • Try adding a teaspoon or two of cinnamon to the dry ingredients of your crust. You'll end up with a nice depth or flavor and beautiful color.
  • Give the egg wash a thorough mix for a nice even golden crust. Globs of egg whites will mar the look and texture.
  • You can make the pie dough and filling a day or two in advance. Just assemble and bake the day of for a fresh out of the oven pie in a jiffy.
  • TENT that crust during baking. You need to cover the edge with foil so it doesn't burn while you wait for the center and bottom to get nice golden color.


Serving: 125g | Calories: 715kcal | Carbohydrates: 94g | Protein: 8g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 128mg | Sodium: 248mg | Potassium: 229mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1395IU | Vitamin C: 6.3mg | Calcium: 35mg | Iron: 3.2mg