Apple Crumble Pie

4.95 from 34 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.
1/2 cup granulated sugar, 2 Tbsp all-purpose flour, 1 Tbsp cornstarch, 2 tsp ground cinnamon, 1/4 tsp ground 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.
8 cups thinly sliced and peeled apples, 2 Tbsp lemon juice
Preheat oven to 400°F (200°C).
Place the pie crust in a 9-inch pie dish and tuck it in with your fingers. Trim excess dough if needed and flute the edges.
1 pie crust
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.
3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1 tsp ground cinnamon, 1/2 cup unsalted butter
Place the 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 too 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.

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.
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.