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.
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 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 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).
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 doesn’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 Substitutions
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.
StoreStore leftover pie in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. Freeze
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.
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.