Best Apple Crumb Pie

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This apple crumb pie recipe is a delicious twist on classic apple pie! An apple filling is layered between a flaky pie crust and buttery crumble topping. Serve with a scoop of vanilla ice cream for the perfect fall dessert.

apple crumb pie in a pie dish with a piece cut out

My favorite thing about the fall is that it’s apple season. So, I found it fitting to share our family’s favorite Apple Crumb Pie Recipe with you (also try this apple crisp, apple cobbler, homemade caramel apples, and these easy cinnamon apples).

I prefer a crumb topping on my pies instead of a double pie crust (click here for a double-crust apple pie). It’s buttery, sugary crumbly texture is just irresistible! And it’s easy to sprinkle on the top instead of form into shapes (like a lattice).

This homemade Apple Crumb Pie recipe uses only a few, simple ingredients, allowing the taste of the apples to really shine. It’s the perfect dessert for Thanksgiving (along with these Thanksgiving recipes) or any time of the year.

Fun fact, this was the very first Thanksgiving dessert recipe I shared when I started my blog in 2016.

a fork taking a bite of a slice of apple crumb pie on a plate

Apple Crumb Pie: Ingredient Substitutions 

labeled ingredients in this apple crumble pie recipe
  • Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
  • All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
  • Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
  • Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
Apple Crumb Pie in a pie dish with a pie crust apple on top

How to make Apple Crumble Pie

Let’s walk through this recipe together, and don’t forget to watch the video.

Make the Crust

Since this apple crumble pie is homemade, begin by making the crust. I always make pie crust because it’s easy and delicious (like in this French Silk pie and this Pumpkin Pie).

Whether you use a food processor or a good old-fashioned pastry cutter, making this all-butter pie crust recipe literally takes 5 minutes. It is super easy and tastes so much better than the store-bought crusts. Halve the recipe and follow the instructions here: Butter Pie Crust.

The crust needs to be chilled for at least 1 hour or overnight. Wrap it tightly in plastic wrap and put it in the fridge.

pie crust wrapped in plastic wrap

After chilling, roll out the dough. I suggest using your pie plate to measure the dough to make sure I rolled it large enough.

two photos showing how to make an apple pie crust

Then, form it into the pie dish and crimp the sides with your thumb and pointer finger (see the video).

pie crust formed into a pie dish

Make the Apple Crumble Pie Topping

While the pie crust is chilling, make the crumble topping. Begin by combining the dry ingredients in a large bowl.

two photos showing how to make Apple Crumb Pie - combining dry crumble topping ingredients

Then, cut in the softened butter with a fork or pastry cutter, or with your hands.

two photos showing how to make Apple Crumb Pie topping

The topping should look like the photo below, well-mixed with large crumbs. Set it aside until you assemble the pie.

apple crumble pie topping in a bowl with a fork

Make the Apple Crumble Pie Filling

I suggest making the apple filling with the dough is chilling as well. Begin by peeling, coring and slicing the apples and placing them in a microwave-safe bowl.

peeled and sliced apples in a glass bowl

Then, cook the apples in the microwave for 5 minutes, until they are soft to the touch.

Once they finish cooking, transfer them to a colander to drain any excess water.

Why Precook Apples?

I suggest cooking the apples slightly before using them in this Apple Crumb Pie (and this classic apple pie) because it ensures two things

  1. The pie won’t “sink” when it’s baked and
  2. The filling and crust will finish baking at the same time.
two photos showing how to make Apple Crumb Pie - cooking and draining apples

While the apples are cooking, combine the dry filling ingredients (sugar, flour, cinnamon, and nutmeg) in a small bowl.

two photos showing how to make Apple Crumb Pie - dry ingredients mixed for filling

After the apples have been drained and cooled slightly, add the dry filling mixture and stir to combine.

two photos showing how to make Apple Crumb Pie filling

Assemble the Apple Crumb Pie

Once all the components are ready, it’s time to assemble the pie. Pour the apple filling into the prepared pie crust.

assembling apple crumb pie - putting filling in a pie crust

Then, evenly sprinkle the crumble topping over the apple filling.

two photos showing how to make Apple Crumb Pie - sprinkling topping over filling

Bake & Cool

Cover the crust with a pie crust shield and bake in the preheated oven for about one hour.

You know this Apple Crumble Pie is done when the filling starts to bubble and the top is a delicious golden-brown.

apple crumble pie with a pie crust shield before baking

This pie is best after it has cooled until it’s just barely warm. I recommend letting it cool on a wire rack for at least 3 hours, preferably longer.

baked apple crumb pie on a wire cooling rack

Serve

Serve this apple crumble pie with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for a perfect fall treat.

Store

Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.

baked apple crumble pie with 4 pie crust apples on top

Freeze

This pie freezes very well! There are 2 ways to freeze this recipe:

  1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
  2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 
a slice of apple crumb pie on a plate

Apple Crumb Pie Recipe FAQs

What is crumble topping made of?

The crumble topping is make with granulated sugar, all-purpose flour, butter softened, ground cinnamon, and sea salt.

What apples are good for apple crumble pie?

I really like a tart variety like Granny smith or pink lady, but all varieties work well.

How do you prevent a soggy bottom pie crust?

Be sure to use a colander to let the water drain out of your apples as they cool before mixing the dry ingredients into them.
Let the apple pie cool completely before serving. This will thicken up the filling and harden the crust.ย 
Do not add any excess water to the pie when you add the filling.ย 
Bake the apple crumb pie on the bottom rack in your oven.

a slice of apple crumb pie on a plate with a fork taking a bite

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Apple Crumble Pie

Laura
This apple crumble pie recipe is a delicious twist on classic apple pie! A delicious apple filling sits between a flaky pie crust and buttery crumble topping. Serve with a scoop of vanilla ice cream for the perfect fall dessert.
4.93 from 14 votes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 337
Prep Time20 minutes
Cook Time1 hour
Cooling3 hours
Total Time4 hours 20 minutes

Ingredients 
 

Pie Crust

Filling

Topping

Instructions 

Make the Pie Crust:

  • Place the flour, salt, and sugar in a food processor fitted with an โ€œSโ€ blade and pulse to combine.
  • Add the butter (or earth balance) and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.ย 
  • Remove dough from processor (will be crumbly) and form into a ball.
  • Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Make the Crumble Topping:

  • In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
  • Cut in butter with a fork, a pastry cutter, or your hands until crumbly. Set aside.

Make the Apple Filling:

  • Place the peeled and cored apples in a microwave safe dish and microwave for 5 minutes, until apples are slightly soft to the touch.
  • While apples are in the microwave, mix together sugar, flour cinnamon and nutmeg in a small bowl.
  • Remove apples from the microwave and transfer them to a colander to drain any excess water.
  • Then, put them in a large bowl, add the dry mixture to the partially cooked apples and stir to coat.

Assemble the Pie

  • Towards the end of the chilling time for the crust, preheat the oven to 350 degrees Fahrenheit.
  • Remove crust from refrigerator and roll into a circle, about ยผ to ยฝ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
  • Place crust into pie plate and form the crust as you wish (pinch the sides).
  • Pour filling into unbaked pie crust.
  • Use your hands to evenly sprinkle the crumb topping over the filling.
  • Put a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove the shield in the last 10-15 minutes of baking if it doesnโ€™t begin to brown under the shield.

Bake & Cool

  • Bake the pie in the preheated oven, on the lower rack, for 55-60 minutes, or until the filling begins to bubble and the top & crust is lightly browned.
  • Let cool for at least 1 hour then serve.

Video

Notes

Ingredient Substitutionsย 
  • Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
  • All-Purpose Flour.ย Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
  • Granulated Sugar.ย Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
  • Apples. ย Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
Store
Store leftover pie in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.ย 
Freeze
  1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
  2. ย Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.ย 

Nutrition

Serving: 1slice | Calories: 337kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 192mg | Fiber: 4g | Sugar: 31g | Vitamin A: 494IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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4.93 from 14 votes (8 ratings without comment)

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65 Comments

  1. 5 stars
    Easy, flavorful, will make again!
    I canโ€™t say my first time rolling out and putting pie crust in the pan went well, but regardless of my amateur pie skillsโ€ฆ this was incredible. Loved the flavor! 10/10!

  2. If you were to use a pre-made frozen pie shell would you let it thaw before putting apples in, and would you still bake for an hour?

  3. 5 stars
    After all the apple pies I have made thru my life, I donโ€™t have to search anymore..this IS the recipe I will use from now on

  4. 5 stars
    Made this pie for Thanksgiving 2021 and it was a hit! My fear of soggy bottomed pie were erased by following the tips to drain the excess water. Will definitely be making this again!

  5. Sorry ! But no offense? is all of these recipes healthy to eat all the time well i mean just white flour and sugar etc

    1. Nope, I don’t just post “healthy” recipes. I believe in treats in moderation. I prefer making homemade versions because at least if I’m eating flour and sugar I can choose organic varieties and skip all the artificial ingredients, chemicals and food dyes in store-bought items!