Apple Crumble Pie

Apple Crumb Pie has a flavorful apple pie filling, flaky buttery pie crust and a delicious crumb topping.

Course Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 387kcal

Author Jessica Robinson

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

5-7 large apples (cored, peeled and sliced) (Granny Smith and Honeycrisp)
2 tablespoons lemon juice
1 to 1 ½ cups granulated sugar (adjust based on how tart your apples are)
¼ cup instant tapioca
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Homemade or store bought pie crust

Instructions

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.

Apple Crumble Pie

Prepare the pie crust if you are making homemade pie crust. Refrigerate for several hours or overnight.
In a large bowl, use a large spoon or rubber spatula to stir together the apples with lemon juice, sugar, tapioca, cinnamon and nutmeg until combined. Set aside.
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 the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
Use a slotted spoon to scoop the apple filling into the pie crust. Discard the remaining lemon juice.
Trim the edges of pie crust with kitchen shears and roll under the crust. Crimp with your fingers or press with a fork.
Sprinkle the crumb topping over the apples.
Brush the pie crust edges with an egg wash.
Place the pie on a half sheet pan lined with parchment paper. This will help catch any juices that run over the edges of the pie plate.
Place in a preheated 400 degree F oven for 1 hour. The crust will be golden brown and the filling bubbling up around edges of the crust.
Part way through baking, cover the pie with a piece of aluminum foil you have cut a hole in the center. This will help the pie continue cooking, but let steam escape so your pie crust does not become soggy. This will prevent the edges of the pie crust from becoming too brown.
Let cool for at least an hour or two before slicing. This will allow the pie filling to set.

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.

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.

Deep dish pie plate will take about 7 large apples. Regular 9-inch pie plate will take about 5 large apples.

We use a combination of Granny Smith apples along with another variety such as Honeycrisp, Macoun or McIntosh for the best flavors.

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