apple crumb pie
A classic homemade apple crumb pie filled with tender, cinnamon-spiced apples and topped with a buttery brown sugar crumble. Baked until golden and bubbling, this cozy dessert is perfect for fall gatherings, holidays, or served warm with a scoop of vanilla ice cream. Made with a homemade, flaky all-butter pie crust or a store-bought crust for an easier alternative.
Makes: 1 pie I Prep: 25 minutes (plus chilling if making homemade crust) I Bake: 40-45 minutes
Ingredients:
For the Pie Crust:
Homemade pie crust is optional. You can substitute one store-bought frozen 9-inch deep-dish pie crust if preferred.
Homemade All-butter pie crust
This recipe makes enough dough for two single-crust pies. Use half for this pie and refrigerate or freeze the remaining half.
315 g organic unbleached all-purpose flour
226 g grass-fed unsalted butter, cold
12 g granulated sugar
6 g fine sea salt
90-120 g ice-cold water
5 g apple cider vinegar (optional)
For the Apple Pie Filling:
About 6 medium apples (Empire, Gala, Fuji, or Honeycrisp recommended)
170 g granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
20 g corn starch
For the Brown Sugar Crumb Topping:
142 g all-purpose flour
85 g brown sugar
115 g ( 1 stick) salted butter, slightly softened
Optional: Cinnamon sugar for sprinkling over the crumb topping.
Instructions:
Prepare the Pie Crust:
*If using a store-bought frozen deep-dish crust, follow the package directions for preparing it for a filled pie. Keep it chilled while preparing the filling.
In a large mixing bowl, whisk together the flour, sugar, and salt.
Cut the cold butter into small cubes and add it to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture contains pea-sized pieces and some larger, flattened pieces of butter
Mix the optional apple cider vinegar into 90 g of ice-cold water. Gradually drizzle the water into the flour mixture, gently tossing with a fork.
Add additional cold water, a tablespoon at a time, only until the dough holds together when squeezed. The dough should look slightly shaggy, not wet.
Divide the dough into two equal portions and gently shape each into a disk. Wrap tightly and refrigerate for at least 1 hour, preferably 2 hours.
On a lightly floured surface, roll one chilled disk into a circle approximately 12-13 inches wide.
Carefully transfer the dough into a 9-inch deep-dish pie pan. Trim and crimp the edges, then refrigerate for another 15-20 minutes while preparing the filling.
*Save the second disk for another pie.
Prepare the apple filling:
Preheat your oven to 375°F (190°C).
Peel, core, and thinly slice the apples, aiming for slices approximately ¼ inch thick.
Place the sliced apples in a large mixing bowl.
Add the granulated sugar, cinnamon, corn starch and nutmeg.
Toss until the apples are evenly coated and set aside while preparing the crumb topping.
Make the Brown Sugar Crumb Topping:
In a medium bowl, combine the flour and brown sugar.
Add the slightly softened butter.
Using your hands, mash the ingredients together until a thick, buttery crumble forms. The mixture should hold together when pressed but break apart into large crumbs.
*Using your hands is the easiest way to achieve the perfect crumb.
Assemble the Pie:
Remove the prepared pie crust from the refrigerator.
Spoon the apple filling evenly into the crust, arranging the slices to fill any large gaps. If the apples have released a lot of liquid, leave the access liquid behind in the bowl.
Evenly distribute the brown sugar crumb topping over the apples, covering the entire surface.
If desired, lightly sprinkle the top with cinnamon sugar for additional warmth and sweetness.
Bake the Pie:
Place the assembled pie on a rimmed baking sheet to catch any juices that may bubble over.
Bake at 375°F for approximately 40-45 minutes, checking for a deeply golden crumb topping, tender apples, and bubbling filling. Depending on the depth of the pie and the thickness of the apples, additional baking time may be needed.
If the topping or crust begins browning too quickly, loosely cover with aluminum foil and continue baking until the apples are fully tender.
Remove from the oven and place on a wire rack.
Cool and Serve:
Allow the pie to cool for at least 2 -3 hours before slicing so the filling has time to settle.
Serve slightly warm or at room temperature, preferably with a generous scoop of vanilla ice cream.
Notes:
Choose the right apples. Empire, Gala, Fuji, and Honeycrisp all work beautifully. Combining two varieties creates a nice balance of sweetness, flavor, and texture.
Slice the apples evenly. Thin, consistent slices help the apples cook evenly and become tender without turning mushy.
Keep the pie crust cold. If making homemade crust, chilling the dough before baking helps create a flaky, buttery texture.
Don’t overwork the crumb topping. You want a thick, crumbly, mixture rather than a smooth dough. A combination of smaller crumbs and larger buttery clusters creates the best topping.
Watch the browning. If your crumb topping becomes golden before the apples are tender, loosely cover the pie with foil for the remainder of baking.
Allow time to cool. The filling will be very hot and juicy immediately after baking. Cooling helps the slices hold together.
Storage:
Store leftover apple crumb pie in an airtight container for up to 5 days.
For the best texture, reheat individual slices in a 300°F oven until warmed through. Serve with vanilla ice cream.