Warm, sweet, and irresistibly crisp on top, this apple crumble pie delivers everything you crave in a single bite.
A slice of apple crumble pie is pure comfort. Imagine a buttery, flaky crust holding tender, cinnamon-spiced apples, all crowned with a golden, crunchy streusel topping. The sweet aroma fills your kitchen before the first bite even hits your fork. This classic dessert is known by a few names Dutch apple pie and apple crumb pie but they all share the same irresistible qualities: warm, cozy flavor with a satisfying crunch on top. Whether you’re baking for the holidays or a quiet weekend, this recipe brings homemade happiness to your table.
Table of Contents
Why This is the Only Apple Crumble Pie Recipe You’ll Ever Need
- The Perfect Caramelized Filling: Pre-cooking the apples draws out excess moisture and concentrates the flavor, giving you a rich, caramel-like filling that never turns watery.
- The Crunchiest Crumble Topping: You’ll learn how to create a perfectly crisp, buttery topping that holds its texture, whether you use oats or keep it classic.
- A Foolproof Flaky Crust: With simple guidance, you’ll master an all-butter crust that stays crisp and tender, never soggy.
- Success Through Science: This isn’t just a list of steps. You’ll understand the why behind each technique so you can bake with confidence and precision.
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“Apples are a sweet source of pectin, a soluble fiber, which could help lower the ‘bad’ LDL blood cholesterol. Too much LDL blood cholesterol increases your risk for heart disease.” Joan Salge Blake, RDN, Clinical Professor of Nutrition and Program Director, Boston University
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Ingredients Needed
For the Homemade Pie Crust
This recipe makes two crusts. Use one for this pie and freeze the second for later.
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
For the Apple Filling
- 8 to 10 cups apples, peeled and sliced into 1/4-inch slices (Granny Smith, Honeycrisp, or a mix works best)
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup all-purpose flour, spooned and leveled
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Crumble Topping
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup all-purpose flour, spooned and leveled
- 3/4 cup chopped walnuts (optional but adds great crunch)
- 5 tablespoons unsalted butter, melted and slightly cooled
These ingredients come together to create a truly standout apple crumble pie with a flaky crust, flavorful filling, and a topping that stays crisp and delicious.
How to Make Apple Crumble Pie
- Prepare the crust
Start with a batch of homemade pie crust. Follow your recipe through the step where the dough is chilled. This keeps the butter cold and helps create that perfect flaky texture in your apple crumble pie. - Make the filling
In a large bowl, combine the sliced apples with lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla. Stir gently with a wooden spoon or silicone spatula until everything is evenly coated. Let this sit while the oven preheats so the apples can release some of their juices. - Preheat the oven
Set your oven to 400°F (204°C). Place a baking sheet inside to heat up along with the oven. This helps cook the bottom crust evenly. - Roll out the crust
Lightly flour your work surface and roll one chilled dough disc into a 12-inch circle. Rotate the dough a quarter turn every few rolls to keep the shape even. Carefully place the rolled dough into a 9-inch pie dish. Press it in gently with your fingers and smooth out any air pockets. Trim off the extra dough and flute the edges for a decorative finish. - Fill the crust
Spoon the apple mixture into the crust but leave behind most of the liquid at the bottom of the bowl. Too much juice will make the pie soggy. - Make the crumble topping
In a medium bowl, mix brown sugar, cinnamon, flour, and walnuts. Stir in the melted butter until the mixture forms thick clumps. This crumble topping adds that signature crunch to your apple crumble pie. - Add the topping and bake
Sprinkle the crumble evenly over the apples. Place the pie on the hot baking sheet and bake for 20 minutes. Then lower the temperature to 375°F (190°C) and bake for another 30 to 35 minutes. After the first 20 minutes, cover the crust edges with foil or a pie crust shield to keep them from burning. - Cool completely
Let the pie cool at room temperature for at least 3 hours before slicing. This helps the filling firm up so it holds its shape when cut. - Serve and store
Serve warm or at room temperature. Add a scoop of vanilla ice cream if you like. Cover leftovers tightly and store in the fridge for up to five days.
Apple Crumble Pie
Ingredients
Method
- Start by preparing the pie crust. Follow your favorite recipe and chill the dough to keep the butter cold for flakiness.
- In a large bowl, mix sliced apples with lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla. Let sit while the oven preheats.
- Preheat the oven to 400°F (204°C) with a baking sheet inside to help cook the bottom crust evenly.
- Roll out the dough into a 12-inch circle and place it in a 9-inch pie dish. Trim edges and flute if desired.
- Spoon the apple mixture into the crust, leaving excess liquid behind to avoid sogginess.
- In a medium bowl, mix brown sugar, cinnamon, flour, and walnuts. Stir in melted butter until clumpy.
- Sprinkle the crumble over the apples. Bake on the hot sheet for 20 minutes. Lower to 375°F (190°C) and bake 30–35 minutes more. Cover edges to prevent burning.
- Let the pie cool at room temperature for at least 3 hours before slicing.
- Serve warm or at room temperature. Store leftovers in the fridge for up to five days.
Notes
Nutrition Facts (Per Serving)
Calories: 420 | Total Fat: 20g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 150mg | Total Carbohydrates: 58g | Dietary Fiber: 4g | Sugars: 32g | Protein: 3g Nutrition Disclaimer Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.Note:
Make Ahead and Freezing Instructions
This apple crumble pie is perfect for prepping ahead. Bake it one day in advance and let it cool completely. Cover tightly and leave it at room temperature. You can also make the pie crust dough in advance. Store it in the fridge for up to five days or in the freezer for up to three months. A fully baked and cooled pie also freezes well. Wrap it tightly and freeze for up to three months. To serve, thaw overnight in the fridge and let it come to room temperature. The apple filling can be frozen separately for up to three months. Thaw it in the fridge before using.
Special Tools
- Glass mixing bowl
- Silicone spatula or wooden spoon
- Rolling pin
- 9-inch pie dish
- Pie crust shield or aluminum foil
Apples
You will need five to six large apples, peeled and sliced into even 1/4-inch thick pieces. Uniform slices ensure even baking and perfect texture. A mix of Granny Smith, Honeycrisp, and Fuji delivers the best balance of tart and sweet.
This version is inspired by the classic salted caramel apple pie but keeps the focus on pure fruit flavor and a crunchy crumble topping.
Pro Tips for a Flawless Pie
- Preheat with a baking sheet
Place a baking sheet in the oven as it preheats. This helps cook the bottom of your apple crumble pie evenly and prevents sogginess. - Keep everything cold
Use chilled butter, cold dough, and a cold filling. This prevents the butter from melting too early and ensures a flaky crust with a firm structure. - Protect the crust edges
Cover the edges with foil or use a pie crust shield if they start to brown before the filling is done. This keeps them golden without burning. - Let it cool completely
Resist the urge to slice the pie too soon. Let it sit for at least four hours so the filling can set properly and hold its shape when cut.
Troubleshooting Common Pie Problems (FAQ)
Why is my pie filling so watery?
A watery apple crumble pie often means the apples were not pre-cooked. Cooking them first helps release excess moisture, thickens the filling, and keeps the crust from getting soggy. Also, make sure to leave most of the juice behind when transferring the filling to the crust.
Why isn’t my crumble topping crunchy?
If your topping turns soft, it’s likely due to too much moisture or underbaking. Use the right flour-to-butter ratio and make sure the butter is melted but not hot. Bake long enough for the topping to turn golden and firm.
How do I prevent a soggy bottom crust?
Always preheat your oven with a baking sheet inside and place the pie directly on it. This boosts heat from below and helps the crust firm up. Also, avoid pouring too much liquid into the crust when adding the apple mixture.
What is the difference between apple crumble, apple crisp, and Dutch apple pie?
Apple crisp usually has oats in the topping. Apple crumble often skips the oats. Dutch apple pie is the same as apple crumble pie and apple crumb pie, a single crust pie with a sweet, buttery topping instead of a second crust.
Recipe Variations (Tested and Approved)
Gluten-Free Apple Crumble Pie
For the crust, use a one-to-one gluten-free flour blend in place of regular flour. Brands like Bob’s Red Mill or King Arthur offer blends that work well. For the topping, replace all-purpose flour with a mix of oat flour and almond flour. Use 1/2 cup oat flour and 1/4 cup almond flour. This keeps the texture crisp while staying gluten-free. Be sure all ingredients, including oats and baking powder if used, are certified gluten-free.
Vegan Apple Crumble Pie
Swap the butter in both crust and topping with solid coconut oil or a plant-based butter like Earth Balance. Use the same quantities as the original recipe. For extra flavor, go with unrefined coconut oil if you don’t mind a hint of coconut. The crust still bakes up flaky, and the topping stays crumbly and rich. This version delivers all the cozy flavor of traditional apple crumble pie without dairy.
How to Store, Freeze, and Reheat Your Pie
Storing Leftovers
Keep any leftover apple crumble pie tightly covered in the refrigerator. It will stay fresh for up to five days. Let it come to room temperature before serving, or enjoy it cold straight from the fridge.
How to Freeze an Unbaked Pie for Later
Assemble the pie completely and place it in the freezer uncovered for one hour to firm it up. Then wrap it tightly in plastic wrap followed by aluminum foil. Store it flat in the freezer for up to three months. When ready to bake, place the frozen pie directly in a preheated oven. Add ten to fifteen extra minutes to the baking time.
The Best Way to Reheat Pie
For best results, reheat slices in the oven at 350°F. Place them on a baking sheet and cover lightly with foil. Warm for ten to fifteen minutes until heated through. This keeps the crust crisp and the crumble topping from getting soggy. Avoid using the microwave if you want to maintain that perfect apple crumble pie texture.
Frequently Asked Questions (FAQ)
How to keep apple crumble pie from getting watery?
Cook the apples before adding them to the crust. This step draws out excess moisture and helps the filling thicken naturally. Also, avoid pouring in all the liquid from the mixing bowl.
How to make crumb topping crunchy?
Use the right balance of flour, sugar, and melted butter. Bake long enough for the topping to turn golden and feel firm to the touch. Let it cool completely so the topping crisps up as it sits.
What are the best apples for apple pie?
A mix of tart and sweet apples gives the best result. Granny Smith, Honeycrisp, and Fuji are great choices. They hold their shape and create a balanced flavor in your apple crumble pie.
Can you freeze apple crumble pie?
Yes, both baked and unbaked versions freeze well. Wrap tightly in plastic and foil. For best texture, freeze before baking, then bake straight from frozen when ready.
Final Thoughts
This apple crumble pie combines everything you want in a dessert. A buttery, flaky crust. A rich, cinnamon-spiced apple filling. And a crunchy, golden streusel topping that never goes soft. With smart techniques and easy steps, you get bakery-level results right from your kitchen.
If you tried this recipe, leave a comment and a star rating. Share your photos on Pinterest or Facebook so others can enjoy it too.
What twist did you add to your pie? Maybe a new apple combo or a nut-free topping? Let us know below.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
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