Apple Crumble Pie is a delicious and easy pie that everyone requests time and again.
A tender flaky crust filled with sweet juicy cinnamon kissed apples all topped of with a delicious crumb topping. This is the perfect apple pie to serve after any meal!
Why This Is the Best Apple Crumb Pie Ever!
“The Best” is a pretty big statement and not one I take lightly… and “The Best” fits this Apple Crumb Pie perfectly! I first served this apple pie Thanksgiving many years ago and it was a HUGE hit, it has been requested over and over again!
- Great to make ahead, bakes up perfectly every time.
- Simple to make with homemade pie crust or store bought to make it fast.
- Can be served warm, room temperature, or chilled.
- Simple ingredients you probably have on hand.
The Best Apples for Pie
The base of a perfect apple pie (or apple crumble) starts with choosing the right apples. You’ll want an apple that is crisp and slightly tart but will hold its shape while baking.
When baking apple pie, I recommend using a Granny Smith apple as I’ve used in this apple crumb pie recipe.
While you certainly can use any apple, some apples have a softer texture or are less crisp meaning your pie could become mushy or the apples won’t hold their shape. Find more info on apples for baking here.
How Many Apples are Needed for a Pie
This will vary based on the recipe you’re using and the topping, this particular recipe uses a delicious crumb topping so the apples are really piled sky-high.
For this apple crumb pie, you’ll need 8 medium Granny Smith apples which will be approximately 6-7 cups of apples. Always be sure to peel your apples for pie as the skin can become tough and chewy once baked.
How Many Cups is a Sliced Apple?
You can expect 3 medium apples (approximately 1 pound) to yield about 2 1/2 cups of sliced apples.
Cut the apples fairly thin (about 1/8″) and, in this apple crumble pie recipe, you’ll want to stack them nice and high because they will shrink down a bit as they bake!
An apple peeler/corer/slicer can make this job extra quick if you use a lot of sliced apples, it’s a great investment that will save you hours!
Crumb Topping for Apple Pie
What sets this pie apart from a classic apple pie recipe is the topping! The crumble is easy to make and this pie has a generous portion!
It’s a simple mixture of:
- butter
- brown/white sugar
- flour
- cinnamon
Tips for a Perfect Pie
- Use an apple that holds up well like Granny smith.
- Pile the apples high, they’ll shrink a bit as they bake.
- If your crumb topping is powdery, it hasn’t been mixed enough. Use your hands to really mix it together until bigger crumbs form.
- If you notice the topping starts to brown too early, place a small square of foil over the middle.
- I use a nice deep dish pie plate and always set the pie plate on a parchment lined baking pan to bake. This makes it easier to get in and out of the oven and will catch any drips or spills should your pie bubble over!
Storage/Leftovers & Reheating Apple Crumb Pie
Once the pie has cooled it can be stored at room temperature uncovered for up to 24 hours.
If you bake this apple crumb pie ahead of time, you can warm it in the oven again before serving. Reheat at 325°F for about 20 minutes (heated from room temperature).
We serve this with a big scoop of vanilla ice cream or whipped topping and caramel sauce!
You can freeze this pie either before or after baking. If frozen before baking, the pie can be baked from frozen. To bake from frozen, preheat the oven to 425°F and cover the pie loosely with foil. Place the pie in the oven and bake for 20 minutes. Reduce the heat to 350°F and continue baking for an additional 45-55 minutes.
More Apple Favorites
I love apple everything from Apple Pie Tacos, Apple Crumble, and Baked Apple Pie Roll Ups to Apple Pie Egg Rolls.
Did you love this Apple Crumble Pie? Be sure to leave a comment and a rating below!
The Best Apple Crumb Pie
Ingredients
- 1 single pie crust prepared or homemade
Topping
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ½ cup unsalted butter chilled and cubed
Filling
- 8 granny smith apples
- ⅓ cup granulated sugar
- 3 tablespoons all-purpose flour
- ½ tablespoon fresh lemon juice
- ½ teaspoon lemon zest (optional)
- 1 teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
Directions
- Preheat oven to 450°F.
Topping:
- Combine all topping ingredients using a fork until completely mixed and crumbly.
Filling:
- Peel, core, and slice apples into thin slices (approximately ⅛ inch). Toss apple slices with sugar, flour, lemon juice, lemon zest (if using), cinnamon, & nutmeg.
- Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).
- Bake at 450°F for 15 minutes, reduce heat to 350°F and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).
- Serve warm or room temperature.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
The video attatched is only 17 seconds long. However, this is a great recipie!
This look amazing first time make it it turned a out amazing thank you so much for coming up with this ready I greatly apreatate you and your baking skills it tastes go so so good thank you so much for the residual it was wonderful you are the best desert maker ever I love all of your recipes.
Love it!
So I love to bake . I weld for a living. Came to this recipe a few years ago. It’s a must for all my family get together. I use all organic apples all organic sugars and butter and flour. It’s Christmas for my family in 2024 and it’s an absolute must for my family. It’s the only thing my mother requires from me. It’s an absolute 10 and a must at all of my families gatherings. Thank you for the recipe !merry Christmas to all
So glad your family loves it so much Robert!
We love love love this pie! My husband swore he didn’t like apple pie and would never but now he truly loves this one! Thank you!!
I baked from frozen, my crumble turned out very runny. Was I supposed to uncover it when I lowered the temp?
If baking from frozen the foil is just very lightly placed on top to prevent the topping from over browning. If it’s loose, it will allow the steam out (if it’s sealed it can make the topping soggy). I hope that helps.
This is the only pie my husband will eat and he’s picky! It’s delicious and your instructions are point on.
Thanks for sharing. I just put one in the oven.
The ratio of flour to sugar is poor. it did not turn out like a crumble top.
If it isn’t crumble yet, you haven’t mixed it enough. If it’s powdery, continue mixing with your hands until it comes together. It can take a few minutes.
The topping is not like a crumb topping at all. The mixture wasn’t powdery either. It was very well mixed.
I’ve made this pie for the last several years and always a hit! This year I want to make the day before thanksgiving. Can i leave at room temperature overnight or do you recommend the fridge over night? How would you recommend reheating on thanksgiving day?
Yes, it can be stored at room temperature overnight. I often reheat by turning the oven off from the turkey and let the pie sit in the warm oven while we eat.
Do you pre-bake the pie crust? I have a store bought frozen pie shell.
You do not need to pre-bake the pie crust.
This will be my 5th year making this pie. I like to soak my apples in the filling for at least 24hrs before baking that way it get nice and soft since we don’t like crunchy apples in pie. Oh and I use Pink lady apples
Trying this for the first time! I think I’m going to do the same and soak them.