Apple Crumble Pie
User Reviews
4.6
Apple Crumble Pie
Description
The Apple Crumble Pie recipe starts with a chilled pie crust fitted into a 9-inch pie plate. The filling consists of about six medium-large tart and sweet apples, peeled, cored, and sliced evenly. These are combined gently with brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt to balance sweetness and prevent the filling from becoming watery. The crumble topping is a mixture of flour, brown sugar, cinnamon, salt, and melted salted butter, stirred until crumbly. Once the pie is assembled, the filling is poured into the crust and topped with the crumble. Baking at 375 degrees F yields a crisp topping with tender, flavorful apple filling beneath. Apples like Honeycrisp or Fuji work well to maintain texture and balance sweetness and acidity.
Ingredients
Pie + Filling:
- 1 pie crust fitted to a 9-inch pie plate, edges crimped (see note for recipe and tutorial, unbaked
- 6 medium-large crisp tart/sweet apples (see note for weight), cored, peeled, and sliced evenly about 1/4-inch thick
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice fresh
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Pinch salt
Crumble:
- ⅔ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- Pinch salt
- 6 tablespoons butter melted, salted
Instructions
- Preheat the oven to 375 degrees F. Refrigerate the pie crust (in the pan) while preparing the filling/topping.
- For the apple filling, in a large bowl, add the sliced apples. Add in the brown sugar, flour, lemon juice, cinnamon, nutmeg and salt. Stir the mixture carefully (to avoid breaking apart the apples) until it is evenly combined. Set aside.
- For the crumble, in a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Drizzle the melted butter over the ingredients and mix with a spoon or spatula until the mixture is crumbly (sometimes I ditch the spoon and get my hands right in there to get it mixed).
- Fill the chilled pie crust evenly with the apple mixture - if the apples have released a lot of liquid, do your best to transfer just the apples and thick, sugary mixture to the pie plate and leave most of the thin liquid in the bowl (once the apples are in the pie plate, I drizzle about 2-3 tablespoons of leftover liquid over the pie and discard the rest; don't panic if there isn't much liquid at all).
- Place the pie on a foil-lined, rimmed baking sheet. Spread the crumble topping evenly over the top of the apples.
- Bake for 45-50 minutes (covering loosely with foil the last 10-15 minutes, if the pie crust or crumble is overly browning) until the filling is hot and bubbling and the crust is evenly browned.
- Let the pie cool to room temperature (or just slightly warm) before serving. It will thicken and set up as it cools.
Notes
- The pie crust can be homemade or store-bought; tutorials are available for rolling and crimping a homemade crust.
- Preferred apple varieties include Honeycrisp, Pink Lady, or Fuji for a balance of sweetness and tartness, sliced about 1/4-inch thick.
- The filling should be assembled carefully to avoid breaking apple slices and prevent excess liquid from pooling in the pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices (9-inch pie)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 402kcal | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 171mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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