The Best Apple Crumb Pie
A delicious twist on classic apple pie, with a crumble topping that adds a sweet, buttery crunch. This homemade apple pie is packed with tart Granny Smith apples and aromatic spices, perfect for any occasion!
Equipment
- 9-inch Glass Pie Dish: (To monitor crust browning).
- Large mixing bowl (For tossing apples).
- medium mixing bowl (For the crumble).
- Pastry Cutter (Essential for a cold, chunky crumble).
- Slotted spoon (To prevent a soggy bottom).
- Peeler, Corer, and Sharp Chef’s Knife.
- Baking sheet (To catch drips this is a "must" for apple pies).
- Aluminum foil (To protect the crust edges).
- Wire cooling rack (To allow air to circulate under the hot dish so the bottom crust doesn't steam itself soft).
Ingredients
For the Filling:
- 8 Granny Smith Apples peeled and sliced
- ⅓ cup Granulated Sugar
- ¼ cup All-purpose Flour Increased for better thickening
- 1 tbsp Fresh Lemon Juice Increased
- ½ tsp Lemon Zest Highly recommended, not optional
- 1 tsp Cinnamon
- ⅛ tsp Nutmeg
- ¼ tsp Salt NEW
For the Topping:
- 1 ¼ cups All-purpose Flour Increased for better structure
- ½ cup Brown Sugar Packed
- ¼ cup Granulated Sugar Decreased to prevent melting
- 1 tsp Cinnamon
- ¼ tsp Salt NEW
- ½ cup Unsalted Butter Ice-cold and cubed or grated
For the Base:
- 1 single pie crust Store-bought is fine, but brush it with an egg wash before filling to create a moisture barrier.
Instructions
- Peel, core, and slice 8 Granny Smith apples into thin, uniform ⅛-inch slices. Toss them with granulated sugar, flour, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Let the mixture sit for 20–30 minutes to release excess moisture.
- Preheat your oven to 400°F (205°C). Place the prepared pie crust into a 9-inch glass pie dish and crimp the edges. For extra protection against a soggy crust, brush the bottom lightly with beaten egg white.
- Make the crumble topping by combining flour, brown sugar, granulated sugar, and cinnamon. Add the chilled cubed butter and cut it into the dry ingredients with a fork until crumbly.
- Layer the prepared apples into the pie crust, filling it to the top. Pour any leftover apple juices over the apples.
- Spread the crumble topping evenly over the apples, pressing it down lightly. Place the pie dish on a cookie sheet to catch any drips.
- Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes. If the crust edges brown too quickly, cover them with aluminum foil. The pie is done when the apples are soft when pierced with a fork or knife.
- Let the pie cool slightly before serving. Serve warm or at room temperature, preferably with a scoop of vanilla ice cream.
