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!
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.
Is this recipe only fit for a deep dish pie crust or can I fit everything into a regular size pie crust?
You can make this in a regular pie crust but you may have a bit too many apples. If you have extra, they can go in another small dish and be baked alongside the pie.
I love how easy these recipes are keep up the good work
I am making this pie 2 days before Thanksgiving. Should I refrigerate after baking or how should I store it until I am ready to eat it? Thank you!
Hi LaShay, if making two days ahead it is probably best to store it lightly covered in the fridge, once fully cooled. You will want to bring it out ahead of time and let it get to room temperature before serving.
The best recipe hands down. I followed instructions exactly and had no issues (and I’m a novice cook). Everyone in the family loves it and it’s so simple to make. Delicious — a classic!
My crumble topping was too moist. Didn’t come out crumbly. What did I do wrong?
So sorry that happened Terrica. I am not sure what went wrong, we have never had that happen before.
You probably needed to add more flour. Also, did you melt the butter corneas it room temp? If the butter is too liquidy that could be the issue.
im going to try this recipe today looks yummy
Can I make this without the pie crust?
Yes, this could be made without a crust and served more like an apple crumble.
Hi! I am going to make this for Thanksgiving the day prior. Should I keep it refrigerated overnight? Sorry I never know how to store baked goods it seems! Looking forward to it, the reviews are great!
Hi Kristen, once the pie has cooled we store it at room temperature uncovered for up to 24 hours. Then just reheat it in the oven prior to serving.
Thanks so much!!!
This is, by FAR the BEST apple crumb pie. I only had 4 large Honey Crisp apples. I peeled, cored, sliced thin, and chopped a bit. AMAZING.
Cant wait to try this on Thanksgiving! Can I make the whole pie ahead of time and freeze?
Yes, this can be frozen. Enjoy Sam!
I used the crumble topping recipe and it worked out very good!
So happy to hear that M! Thanks for sharing.
Thank you for delicious and easy recipes
You are very welcome Marti! So happy you enjoy them.
Pretty good pie . Fun way to get rid of the apples from apple picking. The kids loved the topping!
Definitely Dawn! Such a good recipe for that apple harvest.
Pretty good pie crust tastes so good!
Thanks Dawn! Glad you enjoyed it.
Love what I have seen so far!!
Why thank you Joan!
Looks so delicius but there are several Key details missing in the recepie.
We love this apple crumb pie too Sigurd! Enjoy :)
This will be the first time I am making a pie. Do I use an 8 inch or 9 inch pie pan? Do I grease the pan before hand?
You will need a 9″ pie and and the pan doesn’t need to be greased. Enjoy Bob!
Hello. Making this pie in a couple days. Going to use a frozen pie crust. Do I defrost it first and pre bake before filling? Thank you. Can’t wait to make it!
The pie crust doesn’t need to be prebaked. Enjoy Maggie!
Hey, I am going to make it this weekend. I bought a 10 oz frozen pie crust. Wondering if that is sufficient , or is there a special deep dish frozen crust i should use?
Thanks so much. Cant wait to try it!
Your pie crust should be just fine! If you happen to have extra apples, you can bake them in a small dish on the side.
I am very confused regarding the step with the butter….I actually melted it…Is that wrong? Please explain the butter part of the recipe. thanks so much
That should work perfectly Brenda! How did it turn out!
It came out amazing…didn’t last one day…I need to make it again asap…should i melt the butter again or just let it soften and work it in?
I don’t melt the butter, it is just softened and mixed in.
Can I make this recipe and then freeze it and bake it later?
Definitely C! Enjoy!
Love your recipes.
Thanks Bob!
All together, I would definitely recommend. There are just a couple things that would have made this easier for me.
1) I wasn’t sure if the butter was supposed to be melted or just softened.
2)The cook times were different. One spot said 45 min, but another spot said, “Bake at 450 for 15 minutes, reduce heat to 350 degrees and bake an additional 45-55 minutes” which is 60-70 min.
3) I found myself scrolling up and down a lot, to figure out my next step. It might be better to have all the helpful hints at the bottom, and al the instructions, in order, at the top.
Great recipe!! I love a crumble crust on my pies and cobblers, so this was perfect for me!
Thanks again!
Thank you for those suggestions Matt! We appreciate it :) So happy you still enjoyed this recipe!
First time making a crumble apple pie and it’s delicious! Super easy and so flavorful. Will definitely make this pie again! And thank you for the tip about piling it high as it sinks down after it bakes. Knowing that allowed me to use more apples and gave me a nice full pie!
Yay, so happy to hear that Mary. Enjoy your deliciously full pie!
I tried this recipe withGala apples and it turned out very well. I did find the nutmeg to be a tad much. Next time, I’ll only use 1/2 as much. Also, I doubled the filling recipe to make two pies, but found that the topping recipe for a single pie was actually enough for two pies. All in all this is a really good recipe. I’ll definitely be using it again. And, my wife and kids enjoyed the pies, too. Yes, I’m a 55 year old man with three daughters and three grandkids, and I’m a pretty good cook. Just ask my wife…
I am so glad your family enjoyed this recipe Jeff!
Delish!!!!I was looking for the best tasting apple crumb topping and I found it!
My husband does not like apple pie, but the house smelled so good while it was baking…he tried it and said “this is actually really good” lol…thank you!!
I am so glad your family enjoyed this apple pie recipe Jennifer!