At this time we’re making a variation of basic apple pie, however as an alternative of a high crust, we’re piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall consolation, and also you don’t have to fuss with an ornamental pie crust on high.
I initially printed this recipe in 2015 and have since added new pictures and some extra success ideas.
At this time we’re making a twist on basic apple pie—identical cozy flavors, however as an alternative of a high crust, we’re piling on a thick, buttery brown-sugar crumble. This apple crumble pie is pure fall consolation, and bonus: no have to fuss with an ornamental high crust.
Selfmade pie is my all-time favourite dessert, and for those who’ve made my basic apple pie earlier than, this one will really feel very acquainted: heat spices, a mountain of apples, and a buttery crust… just a bit simpler because of that crumble topping.
This model captures all the pieces you’re keen on a few conventional double crust apple pie, however with a crunchy-tender walnut crumble topping that makes it particularly excellent in your Thanksgiving unfold.
At this time’s Apple Crumble Pie:
- Has a buttery, flaky crust
- Has a wealthy apple filling that’s juicy, compact, candy, and cinnamon-spiced
- Is topped with a brown-sugary, buttery, toasty walnut crumble
- Is the right spot for vanilla ice cream
…and most of all, it’s one of the best model I do know!
Right here’s all the pieces it is advisable to get began:
Begin by Making the Pie Dough
Begin with the all-butter pie dough. The recipe beneath makes 1 single crust, so it’s excellent for as we speak’s pie, after we are doing a crumble on high as an alternative of latticing a second crust on high like we do with this apple pie.
It’s buttery, flaky, and durable sufficient to carry all these juicy apples. It’s also possible to use 1 of the crusts from my flaky pie crust recipe as an alternative (that recipe yields 2 crusts). I just like the model beneath as a result of it yields *barely* extra dough for a single crust pie. A lot of dough to work with to flute that fairly edge. It’s really what I take advantage of once I make an apple galette.
Make the dough, then chill it earlier than rolling it out and including the filling.
Crumble Topping
Whereas the dough is chilling, make the crumble topping. You need the crumble topping to additionally chill within the fridge a bit to agency up, so the crumbs maintain their form within the oven.
The crumble could look humble, but it surely’s actually the star right here. Brown sugar, flour, cinnamon, melted butter, and walnuts… easy pantry substances that bake into one thing extraordinary!
The walnuts toast within the oven because the pie bakes, including a heat, nutty crunch that contrasts fantastically with the smooth apple filling. If you happen to choose to skip nuts, use the crumble topping from my apple cranberry crumble pie as an alternative.
Stir the dry substances collectively after which pour melted butter on high. Combine till it appears to be like thick and crumbly—not moist, not sandy. Identical to this:
As soon as your pie dough has chilled for no less than 2 hours, roll out the crust and tuck it right into a 9-inch pie dish. Flute or crimp the pie dough edges. See my full flute pie crust tutorial for all the main points.
Brush the perimeters of the crust with egg wash (simply an egg overwhelmed along with a bit milk), which is essential for the crust to develop that lovely golden sheen when it bakes. Refrigerate the formed crust whilst you make the filling.
Apple Pie Filling
That is the simplest half. It’s such a easy, basic combine: apples, lemon juice, sugar, flour, spices, and a little bit of vanilla for additional taste.
I at all times use a wide range of apples for one of the best taste. A tart apple like Granny Smith combined with a sweeter one like Honeycrisp, Fuji, or Pink Woman. That steadiness of tart and candy delivers excellent apple pie taste in each chew. Here’s a full listing of one of the best apples for baking.
My #1 tip: Ensure that your apple slices are across the identical thickness. You don’t need some tremendous thick apples (that received’t actually prepare dinner) and a few tremendous skinny apples (that may turn out to be mushy). Purpose for round 1/4-inch thickness.
Even slices imply tender apples with simply the correct amount of chew.
Stir all the pieces collectively, then spoon it into the crust, attempting to ensure there aren’t any huge gaps between all of the apple slices:
Add the chilly crumble topping. It’ll appear to be an absolute mountain of topping, but it surely bakes down completely:
One thing you’ll discover concerning the baking directions for this apple crumble pie: start baking at a better oven temperature. Placing a pie into a really, highly regarded oven helps the crust brown. After 20 minutes or so, scale back the temperature. This helps permit the pie’s filling to prepare dinner completely earlier than the crust burns.
How Do I Know When Apple Crumble Pie Is Carried out?
A visible cue is useful when figuring out the pie’s doneness. If the crust is golden, and the filling is effervescent up across the edges, the apple crumble pie is finished. If you wish to be exact, the inner temperature of the filling taken with an instant-read thermometer ought to be round 200°F (93°C) when carried out.
Earlier than digging in, you’ll need to let the pie quiet down. The longer you let apple pie cool, the extra the filling will set. I like to recommend cooling for no less than 3 full hours earlier than slicing and serving. I do know, it’s almost not possible to attend!
On the lookout for an apple pie-like deal with in a fraction of the time? Attempt my apple crisp, apple cobbler, or apple galette as an alternative.
Description
This can be a variation of basic apple pie, however as an alternative of a high crust, we’re piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall consolation, and also you don’t have to fuss with an ornamental pie crust on high. Ensure that to relax every part as directed. Chilly pie dough and a chilly crumble topping maintain their form significantly better throughout baking.
Crust
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus extra for work floor
- 1 Tablespoon (12g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) chilly unsalted butter, cubed
- 1/4 cup (60g/ml) ice-cold water, plus extra as wanted
- egg wash: 1 giant egg overwhelmed with 1 Tablespoon (15g/ml) milk
Crumble Topping
- 1/2 cup (100g) packed gentle or darkish brown sugar
- 1 teaspoon floor cinnamon
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 3/4 cup (95g) chopped walnuts
- 5 Tablespoons (71g) unsalted butter, melted and barely cooled
Filling
- 10 cups (1.25kg) 1/4-inch-thick apple slices (about 8 giant peeled and cored apples)*
- 1/2 cup (100g) granulated sugar
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15g/ml) contemporary lemon juice
- 1 and 1/2 teaspoons floor cinnamon
- 1/4 teaspoon floor cloves
- 1/4 teaspoon floor nutmeg
- 1 teaspoon pure vanilla extract
- Make the pie dough for the crust: In a medium bowl, whisk collectively the flour, sugar, and salt. Utilizing a pastry cutter or 2 forks, lower within the butter till the combination resembles coarse pea-sized crumbs. Add the water and stir till the flour is moistened. Add 1–2 extra Tablespoons of water if the dough appears dry. Flip the dough out onto a evenly floured work floor and, utilizing your fingers, work the dough right into a ball. Flatten it right into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for no less than 2 hours, and as much as 3 days.
- Make the crumble topping: In a medium bowl, mix the brown sugar, cinnamon, flour, and walnuts. Utilizing a silicone spatula, stir within the melted butter. The topping shall be thick and crumbly. Place it within the fridge whilst you proceed.
- Roll out the chilled pie dough: On a floured work floor, roll out the disc of chilled dough. Flip the dough a few quarter flip after each few rolls till you’ve a circle 12 inches in diameter. Rigorously place the dough right into a 9-inch pie dish. Tuck it in together with your fingers, ensuring it’s easy. Use a small paring knife to trim extra dough off the perimeters. Flute the pie crust edges and brush them with egg wash. Place the pie crust within the fridge.
- Make the filling: In a big bowl utilizing a silicone spatula or wood spoon, mix the apples, sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and vanilla extract, stirring till the apples are all coated.
- Preheat the oven to 400°F (204°C). Place a baking sheet on the underside oven rack to catch any juices that will bubble over.
- Spoon the apple filling into the crust, ensuring there aren’t any giant gaps between the slices. It’s lots of filling! Sprinkle the chilly crumb topping evenly excessive of the apples.
- Bake for 20 minutes. Add a pie crust defend to stop the perimeters from browning too rapidly, and scale back the oven temperature to 375°F (191°C). Bake for a further 35 to 45 minutes or till the crust is golden brown and juices are effervescent across the edges. If wanted towards the tip of bake time, take away the pie crust defend and tent a big piece of aluminum foil over the complete pie if the crumb topping is getting too brown.
- Permit the pie to chill for no less than 3 full hours at room temperature earlier than serving. This time permits the filling to thicken up. Serve with vanilla ice cream and salted caramel sauce, if desired. Cowl leftover pie and retailer within the fridge for as much as 5 days.
Notes
- Make Forward & Freezing Directions: This an excellent pie to make 1 day upfront—after it cools, cowl tightly and hold at room temperature. The pie crust dough will also be ready forward of time and saved within the fridge for as much as 5 days or within the freezer for as much as 3 months. Baked and cooled pie freezes properly for as much as 3 months. Thaw in a single day within the fridge and permit to return to room temperature earlier than serving. Ready filling may be frozen as much as 3 months, thaw in a single day within the fridge earlier than utilizing.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Silicone Spatula or Wood Spoon | Pastry Cutter | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Apple Peeler | Pie Crust Defend | Cooling Rack
- Apples: You want about 8 giant apples. Peel then slice apples in a uniform thickness, about 1/4 inch thick. You don’t need some stable apples and a few skinny, mushy apples. For finest taste, use a wide range of apples akin to Granny Smith, Honeycrisp, Fuji, and/or Pink Woman. If you happen to’re , take a look at this put up: Right here Are the Greatest Apples for Baking.
- Aluminum Foil Pie Crust Defend: You should buy a pie crust defend or make one from aluminum foil. Reduce a 14-inch sq. of aluminum foil. Fold in half. Reduce out a 5-inch semi-circle on the folded edge. Unfold. Rigorously match the aluminum foil over the pie crust edges, securing down on the edges as finest you’ll be able to (cautious, the pie is scorching!), leaving the middle of the pie uncovered.
- Replace in 2025: After a decade of baking this pie, we’ve made a number of small enhancements. The unique model used half of a double-crust pie dough, fewer apples (8–10 cups), and a couple of Tbsp lemon juice. The up to date recipe now makes use of a single all-butter pie crust, barely extra apples, and fewer lemon juice. If you happen to choose the unique technique, make this pie crust recipe (saving the second half for an additional pie), scale back apples to eight–10 cups, and enhance the lemon juice to 2 Tbsp.
