Apple Crumb Pie has a flavorful apple pie filling, flaky buttery pie crust and a delicious crumb topping. This apple pie recipe is super simple to make and everyone raves about it!
This is one of the best fall desserts to make with either store-bought or homemade pie crust and a cinnamon crumble topping. One of the easiest apple pie recipes to make!
Apple pie is one of my favorite Thanksgiving desserts. The smell of cinnamon sugar and apples in a homemade pie crust fills the house. And apple pie with crumble topping- that’s my all-time favorite.
Homemade apple pie is easy to make with only a few simple ingredients! This is the pie recipe everyone needs to make for Thanksgiving! Doesn’t this apple crumble pie look delicious?!
Why this recipe works
- Easy to make fall dessert. Takes only minutes combine the ingredients!
- Made with simple ingredients, readily available in your local grocery store.
- Make ahead of time – Bake your pie the night before to save time!
- No need to cook the apples – There’s no need to cook the apples before placing in your unbaked pie shell!
- Perfect homemade dessert – This pie recipe is the perfect holiday dessert or any occasion.
Best apples for pie
- Granny Smith – Granny Smith apples have a tart and tangy flavor, along with firmness. They are also readily available in most grocery stores.
- Macoun – A variety native to New England and perfect for pie. It’s a cross between the ‘McIntosh’ and ‘Jersey Black’ cultivars. Sweet, slightly tart and perfect for pie.
- McIntosh – This apple is sweet and tart. It also tends to break down when it cooks.
- Honeycrisp – This variety of apple is sweet, firm, and great apple flavor. This combination of flavor and texture makes it a great choice for pie.
Buying from a local apple orchard? Ask them to suggest a seasonal baking apple.
Start with my homemade pie crust! Don’t worry, about making pie crust from scratch. I walk you through the process and it’s simple ingredients!
What you’ll need
- Apples – Use Granny Smith and another variety such as McIntosh. Granny Smith is tart and holds up well. Use another variety, such as McIntosh that will break down and create an apple sauce texture.
- Sugar – Adjust the sugar based on how tart or sweet your apples are. Sugar naturally draws out the juice of fruit.
- Cornstarch – Cornstarch is used to thicken the pie filling.
- Cinnamon & Nutmeg – The perfect blend of spices for apple pie.
- Pie Crust – Use homemade or store-bought pie crust. Be sure and try my Homemade Pie Crust.
Apples: Be sure and slice your apples uniform sizes. Remove the skins with an vegetable peeler, cut slices with an apple corer and then cut slices in half with a sharp knife.
How to make Apple Crumb Pie
Step 1: Make the pie crust if you are making homemade and make your crumble topping. Place both in the fridge to chill.
Step 2: In a large bowl, stir together the apples with lemon juice, sugar, tapioca, cinnamon and nutmeg until combined.
Step 3: Roll out your pie crust bottom and shape into your pie plate.
Step 4: Scoop apple filling into your unbaked pie shell.
Step 5: Sprinkle the crumb topping over the apples. Bake at 400 degrees F for about 1 hour.
The crumb topping for this apple crumble pie can be made ahead of time and frozen in a large zip-style bag. Makes prepping for Thanksgiving and other gatherings super easy!
How to tell when the pie is done
- Visual cue – Apple pie is done when the crust is golden brown in color and the juices are bubbling up through the center of the pie and edges of the crust.
- Apples have softened – Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie. It’s fairly easy to tell how firm or soft the apples are.
Baking tips for apple pie
- Pie crust – Use a well-tested pie crust recipe or store-bought pie crust.
- Contain the juices -Place the pie on a half sheet pan lined with parchment paper. This will help collect any juices that may spill over while it bakes. This helps for easy cleanup!
- Create a lattice crust – I love a simple lattice crust. Use a small pastry cutter to cut strips of pastry dough. Weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork.
- Test if apples are cooked – Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie. (My mom always liked the apples to be slightly soft, so that’s the way we prefer our apple pie.) If you like your apples a little more firm, you can bake for less time.
- Keep crust from burning – When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape and allow the pie to continue cooking.
- Cool before slicing – Let your apple pie cool to room temperature before slicing. This will help the filling set and thicken prior to slicing.
Recipe FAQs
Always keep your pie dough cold. Place it back into the fridge if needed. This keeps the fat particles cold and make the pie dough flaky. Don’t overwork your pie crust! This is essential!
There’s no need to cook apples before putting in the pie shell! Toss the raw apples with sugar and tapioca and pour them into the bottom crust.
Crumble topping: In a medium bowl, combine the brown sugar, sugar, flour and cinnamon. Use your fingers to incorporate the butter. Adjust the cinnamon to your liking. Sprinkle over apples.
More Pie Recipes
- Apple Pie
- Apple Hand Pies
- Caramel Apple Pie
- Cherry Pie Filling
- Cherry Hand Pies
- Blackberry Pie
- Blackberry Hand Pies
- Blueberry Hand Pies
- Peach Hand Pies
- Pecan Pie
- Pumpkin Pie
Don’t skimp on the crumb topping! The crumble topping highlights the apple filling perfectly! Top your apple crumb pie with a big scoop of vanilla ice cream!
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Apple Crumble Pie
Ingredients
Crumb Topping
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup all-purpose flour
- 1-2 teaspoons ground cinnamon
- ½ cup (1 stick) unsalted butter (softened)
Apple Crumb Pie
- 8 large apples (cored, peeled and sliced) (Granny Smith, McIntosh or Honeycrisp)
- ¼ cup lemon juice
- ¼ cup (½ stick) butter
- ½ cup granulated sugar (adjust based on how tart your apples are)
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- ¼ cup cold water
- Homemade or store bought pie crust
Instructions
- If making homemade pie crust, make ahead and refrigerate overnight.
Apple pie filling
- Peel, core and slice the apples.
- Melt the butter in a large Dutch oven over medium heat. Add the apple slices, brown sugar, sugar, and lemon juice. Stir with a wooden spoon occasionally, making sure they do not burn.
- Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
- Cook the apples over medium heat until they are slightly softened, 12-15 minutes. You do not want to fully cook them, as they will continue to cook as the pie bakes.
- Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice. Cornstarch needs brought to a brief simmer in order to properly thicken.
- Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
- Add the pie filling to a glass bowl, cover with plastic wrap and refrigerate overnight if needed.
Crumble Topping
- In a medium bowl, combine the brown sugar, sugar, flour and cinnamon. Use your fingers to incorporate the butter. Adjust the cinnamon to your liking.
- Cover the bowl with plastic wrap and place into the refrigerator as you prepare your pie.
Assemble & bake the pie
- On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into a 9 or 9 ½-inch pie dish lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
- Roll under the edges of the crust and crimp with your fingers or press with a fork.
- Add the cooled or chilled apple pie filling to the unbaked pie shell.
- Sprinkle the crumb topping evenly over the apples.
- Brush the pie crust edges with an egg wash.
- Place in a preheated 400 degree F oven for about 1 hour. The crust will be golden brown and the filling bubbling up around the edges of the crust.
- Let cool for at least an hour before slicing. This will allow the pie filling to set.
Recipe Notes
Nutrition
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Seanna Borrows says
Seriously the best apple pie ever. Your recipe says to wait to cut until cool. I find that completely impossible to wait that long!
Billie says
I made this pie. Crust on bottom and crumb crust on top. I added chopped pecans to my crumble. I used Granny Smith apples. It was delicious and I will definitely save this recipe.
Jessica Robinson says
Happy to hear you enjoyed the recipe!
Natasha says
what can I use instead of instant topica?
Jessica Robinson says
You can use either flour or tapioca flour as a substitute for instant tapioca!
Lisa Hatfield says
The topping on this Crumble Pie is SO good! Thanks for all the great baking tips, the pie turned out perfect.
Jessica Robinson says
Oh you are so welcome!