The best homemade Apple Crumble Pie recipe uses only a few ingredients and is made completely from scratch. This apple crumb pie is the perfect fall dessert and a must-make Thanksgiving pie!
My favorite thing about the fall is that it's apple season. So, I found it fitting to share our family's favorite Apple Crumble Pie Recipe with you (also try this apple crisp, 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). There's just something so delicious about a crumble topping!
This homemade Apple Crumb Pie recipe uses only a few, simple ingredients, allowing the taste and texture of the apples to really shine. It's the perfect dessert for your Thanksgiving table.
Apple Crumble Pie: Substitutions & Ingredients
- Butter. Ghee, coconut oil or vegan butter can be substituted to make a dairy-free version.
- All-Purpose Flour. A 1:1 all-purpose gluten-free flour blend can be substituted for the regular flour.
- Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
How to make Apple Crumble Pie Crust
Since this apple crumble pie is homemade, begin by making the crust. I always, always, always make my own pie crust when I make pie from scratch (like 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 (plus you can pronounce all the ingredients in it)!
Chill the Dough
The apple crumble pie crust needs to be chilled for at least 1 hour or overnight. This ensures it will hold together and roll out nicely. Wrap it tightly in plastic wrap and put it in the fridge.
I use my pie plate to measure the dough to make sure I rolled it large enough! Trim off any excess dough and save it to use later to add to the edges of the crust, or to cut out into fun shapes!
Make the Apple Crumble Pie Filling
While your dough is chilling, make the apple filling.
Precook the Apples
I always pre-cook the apples when making this Apple Crumble Pie (and this classic apple pie) because it ensures two things 1) your pie won't "sink" when it's baked and 2) the filling and crust will finish baking at the same time.
Simply microwave the apples for about 5 minutes, then toss them with the rest of the filling ingredients and you're good to go.
Make the Apple Crumble Pie Topping
The only thing to note about the topping is that the butter needs to be softened (as opposed to frozen as it does in the crust).
Assemble the pie
Combine the filling ingredients with the pre-cooked apples. Then put the mixture into the prepared pie crust.
Bake the Apple Crumb Pie
This is the only pie recipe I have that bakes at the same temperature throughout its time in the oven (another reason why covering the crust is essential).
You know this Apple Crumble Pie is done when the filling starts to bubble and the top is a delicious golden-brown.
Cool
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.
Serve
Serve this apple crumble pie with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for the perfect fall treat!
Store
Store leftovers at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freeze
This pie freezes very well! There are 2 ways to freeze this recipe:
1. Freeze the entire pie. Simply bake and chill the pie, 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. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. 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.
Recipe FAQs
It depends on the recipe, however, this recipe has granulated sugar, all-purpose flour, butter softened, ground cinnamon, and sea salt.
I really like a tart variety like Granny smith or pink lady, but all varieties work well.
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.
Do not add any excess water to the pie when you add the filling.
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Apple Crumble Pie
Ingredients
Pie Crust (1 crust):
- 1 ¼ cups all-purpose flour
- ½ tsp sea salt
- 1 TBS granulated sugar
- ½ cup unsalted butter COLD, cut into 1 inch pieces (Vegan Option: Earth Balance)
- ¼ cup ice cold water
Filling
- 8-10 cups apples - peeled cored and sliced
- ½ cup granulated sugar
- 3 TBS all-purpose flour
- 1 ½ tsp ground cinnamon
Topping
- ⅓ cup granulated sugar
- ¾ cup all-purpose flour
- 6 TBS butter softened (Vegan Option: Earth Balance)
- ½ tsp ground cinnamon
- ¼ tsp sea salt
Instructions
Make the Crust:
- Place the flour, salt, and sugar in a food processor fitted with an “S” 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.
- Remove dough from processor (will be crumbly) and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight.
Make the Crumb 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 filling:
- Place your peeled and cored apples in a microwave safe dish and heat for 5 minutes, until apples are slightly soft to the touch.
- While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
- Once apples are finished cooking in the microwave, drain any excess water.
- Add ½ of the dry mixture to the soft apples and stir to coat the apples.
- Add the rest of the dry ingredients and mix until the apples are evenly coated.
Putting it all together:
- Preheat your oven to 350 degrees Fahrenheit.
- Remove crust from refrigerator and roll into a circle, about ¼ to ½ 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).
- Gently place crust into pie plate, forming it to look how you would like!
- Pour filling into unbaked pie crust.
- Use your hands to evenly sprinkle the crumb topping over the filling.
- Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
- Bake your pie in the preheated oven for 45-60 minutes, or until the filling begins to bubble and the top is lightly browned.
- Let cool for at least 1 hour and dig in!
Video
Notes
Ingredient Substitutions
- Butter. Simply replace the butter with a vegan butter substitute like Earth Balance to make this pie vegan.
- All-Purpose Flour. A 1:1 all-purpose gluten-free flour blend can be substituted for the regular flour.
- Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
Store
Refrigerate this pie in an airtight container or freeze for up to 2 months.Freeze
This pie freezes very well! There are 2 ways to freeze this recipe: 1. Freeze the entire pie. Simply bake and chill the pie, 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. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. 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.
Nutrition
More Delicious Recipes
- These Stovetop Cinnamon Sautéed Apples are so good and an easy alternative if you're in the mood for the flavors of apple pie but want them ready in 10 minutes.
- We adore this easy and delicious apple crisp recipe.
- The best classic apple pie recipe from scratch.
- Cinnamon roasted sweet potatoes and apples are a great side dish.
- This Apple Galette tastes just like an apple pie, only it's even easier to make.
- Apple Cinnamon Baked Oatmeal is SO GOOD.
- Make this Paleo Apple Cake if you're more into cake than pie.
- These Cinnamon Apple Muffins are the best. Enjoy them with a warm cup of coffee for a perfect fall breakfast.
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Gita
Can I make the pie in a day ahead ,let it sit in the fridge and bake the next day
Danielle
Can this pie be frozen if using vegan butter?
Ros
Absolutely easy to make and tastes delicious. Thank you for sharing this recipe. It’s the best
Cindy Lowman
What type of apples do you recommend?
Laura
My favorites are granny smith and pink ladies because they are sweet and tart!
Kathy Strotheide
How much nutmeg do you use? There is not a measurement for the filling. Thanks!
Laura
I just use a pinch! About 1/8 tsp! You can increase it to suit your tastes!
Ros
I used royal gala apples
Christine T.
Could this pie be baked and then frozen? I don't want to make it on the Thursday and let it sit until the Saturday when I need it. I would prefer to make it the weekend before hand.
Laura
So I made my pie crust last night. I'm sitting hear thinking...... I completely forget to add the COLD WATER!! Should I just throw that dough away and start over?
Laura
Hmm...Without the water it will be difficult to roll out for sure! And may result in a dry crust!
Diana
Thank you for the recipe! It tasted nice and the instructions made it quite easy for a "non-baker".
Sarah
I'm not but waking up to snow covered ground and trees and a beautiful snow fall all I want to do is sip my coffee and bake. This pie would be perfect and the house would smell amazing!
Instead we are going to to play with friends in the snow and I'm coming home to make the cranberries and Bailey's tonight and the hubby is making caramel and cinnamon rolls to freeze to take up north for friends and family this weekend. I might just whip this up anyways tonight and give it to my dad to take to the cabin this weekend.
Laura
OoOo it sounds like you and your family had an amazing holiday weekend! I would've loved to have been a fly on the wall (or better yet, a guest at that table)! 😉