Description
This classic Apple Crumble Pie combines a flaky homemade pie crust with a luscious filling of sweet-tart apples and a buttery, nutty crumble topping. The pie bakes to golden perfection, offering a delightful balance of tartness and sweetness, enhanced by warm spices like cinnamon, nutmeg, and allspice. Perfect for fall gatherings or festive occasions, it is best served after cooling to room temperature for full flavor and texture.
Ingredients
Units
Scale
Crust & Filling
- 1 recipe basic pie dough
- 3 lb. assorted sweet-tart apples (such as Granny Smith or Honeycrisp), cored, peeled, and sliced 1/2” thick
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 cup packed brown sugar
- 1/4 cup plus 2 tsp. all-purpose flour, plus more for rolling
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg (optional)
- 1/4 tsp. kosher salt
Crumble Topping
- 1 1/3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/3 cup finely chopped walnuts
- 1 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground allspice (optional)
- 1/2 cup melted butter
Instructions
- Preheat Oven: Preheat oven to 425ºF and place a baking sheet on the middle rack to heat, ensuring even baking for the pie.
- Prepare Pie Crust: On a lightly floured surface, roll out the basic pie dough into a 12-inch circle. Carefully drape it over a 9-inch pie dish, gently pressing to fit without stretching. Trim the edge to create a 1-inch overhang, then tuck the dough under itself and crimp the edges for a decorative finish. Refrigerate the crust for 40 minutes or freeze for 20 minutes to firm up.
- Mix Apple Filling: In a large bowl, combine the sliced apples with lemon juice, brown sugar, 1/4 cup plus 2 teaspoons flour, cinnamon, nutmeg if using, and kosher salt. Toss thoroughly to coat the apples evenly and prevent browning.
- Assemble and Bake First Stage: Transfer the apple mixture into the chilled pie crust. Place the pie on the preheated baking sheet and bake at 425ºF for 20 minutes to start cooking the filling and set the crust.
- Prepare Crumble Topping: While the pie bakes, whisk together 1 1/3 cups flour, brown sugar, chopped walnuts, kosher salt, cinnamon, and allspice if using in a medium bowl. Stir in the melted butter until the mixture resembles coarse crumbs, ensuring an even, buttery topping.
- Add Topping and Continue Baking: Remove the pie from the oven after 20 minutes, then evenly sprinkle the crumble topping over the apple filling. Reduce oven temperature to 375ºF and return the pie to bake for an additional 45 to 55 minutes until the topping and crust are golden. If the crust starts to darken too much, cover the edges with foil to prevent burning.
- Cool and Serve: Allow the pie to cool to room temperature for at least 3 hours before slicing. This resting time helps the filling to set nicely and enhances the pie’s flavor and texture.
Notes
- Use a mix of sweet-tart apples like Granny Smith and Honeycrisp for optimal flavor and texture.
- If the crust starts browning too quickly, tent with foil to avoid burning while the filling finishes baking.
- The pie dough can be homemade or store-bought; chilling the crust before baking is essential for a flaky texture.
- The crumble topping can be customized with pecans or oats for different textures.
- Allowing the pie to cool completely before serving improves slicing and flavor development.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
