Apple crumb pie has homemade apple pie filling topped with a delicious brown sugar crumb topping. This is the apple pie recipe everyone raves about it!
The most delicious apple pie filling in flaky pie crust. It’s the perfect easy dessert for picnics, potlucks, Thanksgiving and Sunday supper.
Homemade apple pie is one of my favorite Thanksgiving desserts. Apple pie with crumb topping- that’s my all-time favorite.
The easiest method to prep apples for pie is to peel apples with a vegetable peeler and slice with an apple cutter. It will easily core and cut apples into uniform slices. Both of these items are dishwasher friendly.
Why this recipe works
- Uses simple ingredients – readily available at your local grocery store.
- Cook the apple filling – Make ahead of time and refrigerate overnight.
- Easy homemade dessert – Apple pie is a crowd-pleaser for a holiday dessert any occasion.
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.
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.
How to make apple crumb pie
- Make pie crust – Make pie dough and refrigerate overnight.
- Make the pie filling – Cook the apples over medium heat with butter, sugar, brown sugar, and lemon juice. Thicken with a cornstarch slurry. Cool completely or refrigerate overnight.
- Roll out pie crust – On a lightly floured work surface, roll out the bottom crust and place into a 9 or 9 ½-inch pie plate.
- Add cooled pie filling – Add the apple pie filling to the unbaked pie shell.
- Add the crumb topping – Roll out the top crust. Place the top pie crust over the seasoned apples. Or weave a lattice crust.
- Brush with egg wash – Use a pastry brush to gently brush with the edges an egg wash.
- Bake – Bake for about 60 minutes in a preheated 400 degrees F oven. Let cool completely before slicing.
Crumb topping for apple crumble pie can be made ahead of time and frozen in a large zip-style bag. Prep ahead for Thanksgiving and holidays!
A twist on classic apple pie recipe but instead of a double crust we’re adding a brown sugar crumb topping. It’s a crowd-pleaser for Thanksgiving and the holidays. Be sure and try Grandma’s holiday punch recipe.
Tips on making homemade pie crust
- Use butter and lard – They have different melting points, creating the most flaky layers. European or Amish butter work best.
- Make by hand – in a mixing bowl with a pastry blender or potato masher. Never use a food processor for pie dough! It will create gluten formation and make a tough crust.
- Very cold water – Adding ice cubes to a glass measuring cup keeps the water very cold.
- Don’t overwork the dough – As it clumps together place into a large zip-style freezer bag.
- Keep pie dough very cold – Make ahead and refrigerate overnight or plop into the freezer for 20-30 minutes.
More thanksgiving dessert ideas
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Apple Crumble Pie
Apple Crumb Pie has a flavorful apple pie filling, flaky buttery pie crust and a delicious crumb topping.
Servings: 8 people
Calories: 517kcal
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
Prep ahead: Make your crumble topping ahead of time and place in a large zip-style bag in either the refrigerator or the freezer.
Make your pie crust a day or so prior and place into the refrigerator to keep it really cold.
We use a combination of Granny Smith apples along with another variety such as Honeycrisp, Macoun or McIntosh for the best flavors.
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!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.
Cool before slicing – Let your apple pie cool to room temperature before slicing. This will help the filling set and thicken.
Nutrition
Calories: 517kcal | Carbohydrates: 92g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 148mg | Potassium: 266mg | Fiber: 5g | Sugar: 71g | Vitamin A: 633IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg
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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!