Apple Crumble Pie

I’m going to be honest—there’s something about an old-fashioned apple pie that just feels like home. But if you give me the option between a double crust and a crumble topping? I’m grabbing that crumble-topped slice every single time.

This apple crumble pie is my sweet spot. It’s got all the warm, spiced goodness of a classic apple pie, but with that rich, buttery crunch on top that makes every bite feel like a hug. It’s one of those desserts I find myself making year-round—not just during apple season—because the craving doesn’t care what month it is.

What Makes This Apple Crumble Pie Special

• Buttery, flaky pie crust – You can use a homemade crust or your favorite store-bought shortcut (I won’t judge). I usually make a big batch of pie dough and stash a few rounds in the freezer just for days like this.

• Sweet and tart apple filling – I like to mix a few types of apples for a deeper flavor. Honeycrisp and Granny Smith are usually my go-to combo—one for sweetness, the other for that sharp bite that keeps things balanced.

• Crispy brown sugar walnut crumble – Toasty, buttery, and just the right amount of sweet. The walnuts add such a nice crunch and a slightly earthy note that makes this pie feel a little more grown-up (even if I still eat it like a kid—with way too much ice cream).

• Melts beautifully with vanilla ice cream – Seriously, if you’re not topping your slice with a generous scoop of vanilla ice cream, you’re missing out on the magic.

A Few Notes from My Kitchen

I’ve been baking this pie on cozy weekends, potlucks, and yes—even as a “just because it’s Tuesday” treat. The prep is straightforward and doesn’t require anything fancy—just some good apples, basic pantry staples, and a little patience.

• Apple tip: Slice your apples evenly—about 1/4 inch thick is my sweet spot. That way, they bake at the same pace and you don’t end up with some mushy slices and others that feel like they’re straight out of the fridge.

• Apple varieties: Mixing apples makes a big difference. I’ve done all Fuji or all Granny Smith in a pinch, but a mix always wins. Try Gala with Braeburn, or Pink Lady with Honeycrisp—it really brings out those sweet-spicy notes.

Making the Walnut Crumble Topping

Here’s where the magic happens. This isn’t one of those pies with a little dusting of crumble—it’s got a serious topping. We’re talking brown sugar, cinnamon, flour, butter, and a good handful of chopped walnuts.

And here’s the fun part—the walnuts toast as the pie bakes. So you get this rich, nutty aroma wafting through your kitchen as the top crisps up beautifully. I always sneak a little bit of the crumble straight from the bowl. Baker’s tax, right?

If you’re not into nuts, no worries—you can skip them or use a different topping like the one I use on my cranberry apple crumble.

Baking Tips from Experience

I always start my pies at a high oven temp for the first 15–20 minutes. It helps set the crust and gives it that gorgeous golden color. Then I lower the temp so the apples have time to soften and soak in all that cinnamon-sugar goodness without the crust turning too dark.

And about that crust edge—don’t overthink it. I just roll out the dough with a little overhang, then flute it with my fingers. It doesn’t need to be perfect to look beautiful. A little rustic charm never hurt anyone.

Serving Suggestions

This pie is meant to be shared, but I won’t blame you if you hoard a slice or two. It’s especially lovely when served warm with:

• A scoop (or two) of vanilla ice cream

• A drizzle of salted caramel (if you’re feeling extra indulgent)

• A dollop of whipped cream and a sprinkle of cinnamon sugar on top

I’ve even had a leftover slice for breakfast with my coffee. No regrets.

Storing Leftovers

If you have leftovers (rare, but it happens), store the pie covered at room temperature for up to 2 days, or in the fridge for up to 5 days. I reheat individual slices in the microwave for about 20 seconds—just enough to wake up the spices and soften the apples a little.

For longer storage, wrap tightly and freeze for up to 2 months. Defrost overnight in the fridge and warm in a 300°F oven before serving.

Common Questions

Can I make this ahead of time?
Yes! You can prep the pie a day in advance, keep it covered in the fridge, and bake it fresh when needed. Or bake it completely, let it cool, and warm it up before serving.

What if I don’t have walnuts?
No biggie. You can use pecans, almonds, or leave the nuts out entirely. The crumble will still taste amazing.

How do I know when the pie is done?
The top should be deeply golden and you’ll see the filling bubbling up a bit around the edges. That’s your signal that it’s ready.

This apple crumble pie has been part of many sweet moments in my life—Sunday lunches, rainy day baking sprees, and cozy nights where dessert was the only plan. If you give it a try, I hope it brings a little slice of that comfort into your home too.

Let me know how it turns out if you make it. And definitely don’t skip the ice cream.

Yield: 1

Apple Crumble Pie

Print

This deep-dish apple crumble pie steals the show with its generous, buttery crumble topping and tender, spiced apple filling. 

Prep Time 3 hours

Cook Time 55 minutes

Total Time 3 hours 55 minutes

Ingredients

• 8–10 cups sliced apples (about 5-6 large, peeled, and sliced ¼ inch thick)
• 1 teaspoon pure vanilla extract
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 teaspoons ground cinnamon (divided)
• 2 tablespoons lemon juice
• 1/4 cup (31g) all-purpose flour (for the filling)

For the crumble topping:

• 3/4 cup (95g) chopped walnuts
• 3/4 cup (94g) all-purpose flour
• 1/2 cup (100g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons (71g) unsalted butter, melted and slightly cooled

Pie crust:

• Homemade pie dough (enough for a single 9-inch pie; a double batch can be halved or frozen)

Instructions

1. Start by making your pie crust dough and chilling it thoroughly. When ready, preheat the oven to 400°F (204°C).
2. In a large bowl, gently toss the apple slices with lemon juice, flour, granulated sugar, vanilla, cloves, nutmeg, and 1 teaspoon of cinnamon. Let this mixture sit while you roll out the dough.
3. On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it into a 9-inch pie dish, smoothing it out and trimming any excess edges. Fill the crust with the apple mixture, leaving behind some of the liquid to avoid sogginess.
4. To prepare the crumble topping, stir together the brown sugar, walnuts, remaining cinnamon, and flour in a medium bowl. Pour in the melted butter and mix until crumbly.
5. Sprinkle the crumble generously over the apples. Place the pie on a baking sheet and pop it in the oven for 20 minutes. Then reduce the temperature to 375°F (190°C), cover the edges with a pie shield to prevent over-browning, and bake for an additional 30-35 minutes until the topping is golden and the filling bubbles.
6. Once baked, allow the pie to cool fully at room temperature for about 3 hours to set the filling. This patience pays off with perfect slicing and rich flavors. Serve slices with a scoop of vanilla ice cream if you like.

Notes

• Store any leftovers refrigerated, tightly covered, for up to 5 days. You can also freeze the pie or the dough for later baking.
• This classic apple crumble pie is a celebration of fall flavors all year round, with the warm spices and crunchy walnuts in the topping making every bite irresistible.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 51325Total Fat 280gSaturated Fat 85gTrans Fat 2gUnsaturated Fat 105gCholesterol 153mgSodium 2354mgCarbohydrates 13311gFiber 2285gSugar 9853gProtein 267g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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