Description

There’s nothing more comforting than a warm slice of homemade apple pie fresh out of the oven. This Classic Apple Crumble Pie combines a flaky, buttery crust, tender cinnamon-spiced apples, and a golden crumble topping that melts in your mouth. It’s the perfect dessert for cozy evenings, fall gatherings, or any time you want to fill your kitchen with the irresistible aroma of baked apples and cinnamon. Whether enjoyed on its own or topped with a scoop of vanilla ice cream, this pie delivers the perfect balance of sweetness and spice in every bite.

Ingredients

Scale

For the Pie Crust

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup (1 stick) cold unsalted butter, cubed
3–4 tablespoons ice-cold water

For the Apple Filling

6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

For the Crumble Topping

¾ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup granulated sugar
½ teaspoon ground cinnamon
½ cup cold unsalted butter, cubed

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Instructions

In a large bowl, whisk together the flour, salt, and sugar for the crust. Add cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, until the dough begins to come together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish, trim excess dough, and crimp the edges. Refrigerate while preparing the filling.
For the filling, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, vanilla, and salt in a large bowl. Toss gently to coat evenly. Set aside for 10 minutes.
In another bowl, prepare the crumble topping by mixing flour, brown sugar, granulated sugar, and cinnamon. Add cold butter cubes and use a fork or pastry cutter to work them into the dry ingredients until coarse crumbs form.
Preheat oven to 375°F (190°C).
Spoon the apple filling evenly into the prepared pie crust.
Sprinkle the crumble topping evenly over the apples, pressing lightly to adhere.
Place the pie dish on a baking sheet to catch any juices that bubble over.
Bake for 50–60 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, cover loosely with foil for the last 15 minutes.
Remove from the oven and let cool for at least 2 hours before slicing.
Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

Use a combination of tart and sweet apples, such as Granny Smith and Honeycrisp, for the best flavor balance.
Keep all your ingredients cold while preparing the crust to ensure a flaky texture.
To prevent a soggy bottom, bake the pie on a preheated baking sheet.
The crumble topping can be customized with ½ cup of chopped nuts or ¼ cup of rolled oats for added texture.
Store leftover pie covered at room temperature for 1 day or in the refrigerator for up to 4 days.
The baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Prep Time: 30 minutes (plus 1 hour chilling time)
Cook Time: 55 minutes