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A slice of apple crumble pie is served on a white plate, sitting on the white marble cooktop. The golden, crunchy crumble topping contrasts with the warm, spiced apple filling, complemented by a melting scoop of vanilla ice cream. A covered dish in the background suggests storage for leftovers.

Apple Crumble Pie Recipe

This classic apple crumble pie combines a flaky crust, spiced apple filling, and crunchy walnut crumble topping. A comforting dessert perfect for fall, served warm with vanilla ice cream!
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Prep Time 3 hours
Cook Time 55 minutes
Resting Time 3 hours
Total Time 6 hours 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Equipment

  • Large mixing bowl
  • Silicone Spatula or Wooden Spoon
  • Rolling Pin
  • 9×2-inch Pie Dish
  • Baking sheet
  • Small Paring Knife
  • Pie Crust Shield (optional)

Ingredients
  

  • Homemade Pie Crust recipe makes 2 crusts; you can halve the recipe or freeze the 2nd half
  • 8 –10 cups apple slices 1/4-inch slices, see note
  • 2 Tablespoons 30ml lemon juice
  • 1/4 cup 31g all-purpose flour (spooned & leveled)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 cup 100g granulated sugar
  • 1 teaspoon pure vanilla extract
  • Crumble Topping
  • 1/2 cup 100g packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup 94g all-purpose flour (spooned & leveled)
  • 3/4 cup 95g chopped walnuts
  • 5 Tbsp 71g unsalted butter, melted and slightly cooled

Instructions
 

  • Prepare the Pie Crust: Follow your pie crust recipe through step 5, or use a pre-made crust.
    A glass mixing bowl on a white marble cooktop holds pie dough being mixed by hand. A rolling pin and a light dusting of flour sit nearby, ready for rolling, evoking the charm of a homemade pie crust in progress.
  • Make the Filling: Mix apple slices, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla in a bowl. Let sit while preheating the oven to 400°F (204°C).
    Fresh apple slices coated in a mixture of lemon juice, flour, ground cloves, nutmeg, cinnamon, granulated sugar, and vanilla extract are being gently stirred in a glass mixing bowl with a wooden spoon. The vibrant mixture rests on a white marble cooktop.
  • Roll Out Dough: Roll out chilled pie dough into a 12-inch circle on a floured surface. Place it into a 9×2-inch pie dish and trim the edges. Flute the edges as desired.
    Pie dough is rolled into a perfect circle on a lightly floured marble surface while a 9×2-inch pie dish sits ready on the white marble cooktop. A glass mixing bowl with dough remnants is set aside, and neatly trimmed dough edges are visible.
  • Add Filling: Spoon the apple mixture into the pie crust, leaving excess liquid behind in the bowl.
    The 9×2-inch pie dish on the white marble cooktop is lined with a fluted pie crust. The prepared apple filling is being spooned into the crust, leaving excess liquid in the glass mixing bowl nearby.
  • Prepare the Crumble Topping: Combine brown sugar, cinnamon, flour, and walnuts in a bowl. Stir in melted butter until crumbly, then sprinkle over the apples.
    A glass mixing bowl on the white marble cooktop holds a mixture of brown sugar, cinnamon, flour, and chopped walnuts. Melted butter is being drizzled into the bowl, with a wooden spoon poised to mix everything into a crumbly topping.
  • Bake the Pie: Place the pie on a baking sheet. Bake at 400°F for 20 minutes. Lower the temperature to 375°F and bake for an additional 30–35 minutes. Use a pie crust shield if needed to prevent over-browning.
    The 9×2-inch pie dish on the white marble cooktop is filled with the spiced apple mixture, and the crumble topping is being evenly sprinkled over the filling. The topping adds texture and a rustic, layered appearance to the pie.
  • Cool the Pie: Let the pie cool at room temperature for 3 hours to allow the filling to set.
    The pie rests on a baking sheet placed on the white marble cooktop, ready to go into the oven. The crumble topping and fluted pie crust are golden brown, exuding warmth and a sense of indulgence.
  • Serve and Store: Serve with vanilla ice cream if desired. Store leftovers tightly covered in the refrigerator for up to 5 days.
    A slice of apple crumble pie is served on a white plate, sitting on the white marble cooktop. The golden, crunchy crumble topping contrasts with the warm, spiced apple filling, complemented by a melting scoop of vanilla ice cream. A covered dish in the background suggests storage for leftovers.