Apple Crumble Pie

4.94 from 33 votes

Apple Crumble Pie is made with a tender crust that is filled with juicy, spiced apples and topped with a delicious, buttery streusel topping.

Prep Time40

Cook Time50

Total Time1 30

Course: Baking, Dessert

Cuisine: American

Servings:

1/2 cup granulated sugar
2 Tbsp all-purpose flour
1 Tbsp cornstarch
2 tsp ground cinnamon
1/4 tsp ground nutmeg
8 cups thinly sliced and peeled apples about 7-8 medium apples, see post for more info
2 Tbsp lemon juice

In a bowl combine white sugar, flour, cornstarch, cinnamon, and nutmeg.
In a large bowl combine sliced apples and lemon juice, then add the mixed dried ingredients and using a spatula stir everything together until thoroughly combined. Set aside.
Preheat oven to 400°F (200°C).
Place pie crust in a 9-inch pie dish and tuck it in with your fingers. Trim excess dough if needed and flute the edges.
Spoon the apple filling into the crust but leave most of the liquid in the bowl.
To make the crumble topping, combine the flour, brown sugar, cinnamon, and butter cubes in a bowl and use a fork, pastry cutter, or your hands to combine until thick and crumbly. Sprinkle topping over apple filling.
Place pie dish on a large enough baking sheet covered with parchment paper and bake for 20 minutes. Then turn the temperature down to 375°F (190°C) and bake for 30 more minutes until the topping is golden brown and the filling is bubbling up. If the edges brown to quickly cover them with a pie shield after 20 minutes.
Let the pie cool completely before cutting into it to allow the filling to thicken up. Cover leftovers with plastic wrap and store in the fridge for up to 4 days.

Pie crust - Use a store-bought pie crust or use my buttery flaky pie crust recipe! Using a premade crust makes it a lot easier and quicker but if I have the time I like to make homemade pie dough. The crust doesn't need to be blind-baked!
Apple peel - Peeling the apples is important because the peel becomes chewy and tough once baked.
Sugar mixture - Don't take a shortcut and just dump the dry ingredients on top of the apples. Ensure the dry filling ingredients are thoroughly combined before adding them to the apples.
Rest - Let the apples sit for at least 15 minutes so they start to release their juices. This will help the filling to thicken later.
Baking - Bake the apple pie on a parchment-covered baking sheet. The apple filling tends to bubble up and it's so much easier to just throw away some parchment paper than to clean the bottom of the oven.
Serving - Let the pie cool completely before slicing so that the starch and the apples can do their job of thickening the filling. If you slice it too early it will crumble more and the filling won't be as thick.