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one slice of pie with crumble topping on a white plate next to a fork.
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4.86 from 35 votes

Apple Crumble Pie Recipe

This is my absolute FAVORITE pie recipe. It's the reason I started this blog! A buttery crust filled with sweet apples and a crunchy sweet crumble on top. It's the perfect WOW dessert, especially with ice cream!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 493kcal
Author: Dorothy Kern
Cost: $10

Ingredients

For the pie:

  • 1 All Butter Pie Crust  or you can use a refrigerated pie crust
  • 3 pounds Granny Smith apples (5-7 depending on size)
  • ¼ cup (50g) sugar
  • 1 teaspoon ground cinnamon

For the crumb:

  • cup (133g) sugar
  • 1 ½ cups (186g) flour
  • ¼ teaspoon salt
  • 12 tablespoons (170g) unsalted butter slightly softened

Instructions

  • Roll out your pie crust according to recipe or package directions and place in your 9" pie plate. Refrigerate until ready to use.
  • Peel and core the apples, then slice into thin slices. I like using my apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque.
  • While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
  • Drain apples very well. Let them sit in the strainer for a few minutes to cool, then place them in pie crust. Sprinkle 1/4 cup sugar and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven. Cover outer edge of crust with thin strips of foil or a pie crust shield.
  • Bake at 425° for 10 minutes then lower the oven temperature to 350°F for 30-40 minutes. Remove pie crust shield during the last 15 minutes of baking to ensure that the crust browns.
  • Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream. Baked pie can be frozen up to a month.

Video

Notes

  • Use a pie shield for the early part of baking so that the outer crust doesn't get over done.
  • Some ovens cook differently - if you notice the top getting too brown too fast, cover the entire pie loosely with foil.
  • To avoid a soggy bottom crust: bake the pie at a high temperature for 10-15 minutes, then lower the oven temperature.
  • I recommend baking in glass pie plates for best results - not porcelain. Unlike other baked goods, glass is better for pie, and you can see the bottom crust to tell if it's done baking.
  • Let the pie cool before slicing.

Nutrition

Serving: 1slice | Calories: 493kcal | Carbohydrates: 70g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 163mg | Potassium: 196mg | Fiber: 4g | Sugar: 37g | Vitamin A: 600IU | Vitamin C: 6.3mg | Calcium: 23mg | Iron: 1.8mg