Go Back
–+ servings

Apple Crumble Pie

Sarah Everett
This Apple Crumble Pie is a harmonious blend of sweet caramelized crumble and tart apples, creating a magical balance of sugar, spice, and tang. Inspired by a treasured family recipe, this pie brings together generations of love and warmth in every bite. Whether you’re craving a comforting dessert or a nostalgic taste of home, this pie delivers every time.
Allergens: Gluten, dairy. Substitutions are welcome to make it your own.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Chill Time 30 minutes
Total Time 2 hours 10 minutes
Course Dessert
Servings 8

Equipment

Ingredients
 
 

Pie Crust

  • 2 cups all-purpose flour
  • 2/3 cup shortening
  • 5-7 T cold water
  • 1 tsp salt

Crumble Topping

  • 1/2 cup white granulated sugar
  • 3/4 cup all-purpose flour
  • 1/3 cup unsalted butter cold

Pie Filling

  • 6-7 large green apples (Granny Smith apples)
  • 1 cup white granulated sugar
  • 2 T all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Instructions
 

Pie Crust

  • In a large bowl, combine flour and salt.
  • Using a food processor (or pastry cutter), cut shortening into the flour mixture until it resembles coarse crumbs.
  • Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough to prevent it from becoming tough.
  • On a pie mat or lightly floured surface, roll out the dough until it forms a rough 4x4 inch (10x10 cm) square.
  • Fold up the pie mat around the dough or cover it in plastic wrap. Chill in the refrigerator for 30 minutes.
  • After chilling, take the dough out of the refrigerator. Roll it out on a lightly floured surface until it is about 1/8 inch thick. If the edges break, pinch them together to repair.
  • Carefully fit the rolled-out dough into your pie pan. Trim the edges as necessary to fit the pan.

Crumble Topping

  • In a large bowl, combine sugar and flour.
  • Using a food processor (or pastry cutter), cut in butter to the sugar and flour mixture until crumbly.
  • Chill in refrigerator.

Pie Filling

  • Preheat oven to 375 degrees.
  • Using the apple peeler + corer, pare apples and slice thin.
  • In a large bowl, combine and mix sugar, flour, cinnamon, nutmeg, and salt. Toss this mixture with the sliced apples.
  • Pour the apple mixture into an unbaked pie shell, packing the apples into a dome shape about three inches high.
  • Firmly pack the crumble topping over the apples.
  • Cover outer crust with pie shield or aluminum foil.
  • Bake for 1 hour 15 minutes, or until crumble topping darkens to deep golden brown. Rotate pie halfway through the baking time.

Notes

  • A mechanical peeler and a food processor will make your life much easier when making this pie.
  • Green apples are best for pies because their tartness is perfectly balanced by the sweetness of the sugar.
  • Use sea salt. Trust me.
  • This pie may get messy and boil over due to the moisture from the apples, so I would heartily recommend putting a large foil-lined cookie sheet or pan on an oven rack underneath the rack the pie is on in order to trap any liquid that may boil out, otherwise you could end up with a nasty sugar mess on the floor of your oven. Please don't ask me how I discovered such a thing.
  • Your pie should be a nice golden color when it's ready to come out of the oven. Sometimes, if it seems sufficiently baked but the top isn't quite as gold as I want, I will turn the broiler on for just a couple of minutes to get it a little darker. Be careful, though; it can burn in seconds!
 
SUBSTITUTIONS - VEGAN AND GLUTEN-FREE: This recipe can be made with any substitutions as needed, replacing the flour or butter for your preferred ingredient. I have made this pie instead with Bob's Red Mill Gluten Free 1-to-1 Flour and it turned out perfectly. Margarine or vegan butter can also be used in place of traditional butter - I'd recommend Miyoko's.
Tried this recipe?Let us know how it was!