Description
This delightful Apple Crumble Pie combines a flaky homemade pie crust with a sweet and tart apple filling, topped with a crunchy walnut crumble. Baked to golden perfection, it’s the perfect dessert to enjoy during apple season or any cozy occasion.
Ingredients
Scale
For the crust & filling:
- 1 recipe basic pie dough
- 3 lb. assorted sweet-tart apples (such as Granny Smith or Honeycrisp), cored, peeled, and sliced ½” thick
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 cup packed brown sugar
- 1/4 cup plus 2 tsp. all-purpose flour, plus more for rolling
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg (optional)
- 1/4 tsp. kosher salt
For the crumble topping:
- 1 1/3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/3 cup finely chopped walnuts
- 1 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground allspice (optional)
- 1/2 cup melted butter
Instructions
- Preheat oven: Preheat your oven to 425ºF (220ºC) with a baking sheet placed on the middle rack to ensure even heat and catch any drips during baking.
- Prepare the crust: On a lightly floured surface, roll out your basic pie dough into a 12-inch circle. Carefully drape the dough over a 9-inch pie dish, gently pressing it to fit without stretching. Trim the edges to leave a 1-inch overhang, then tuck the dough under itself and crimp to create a decorative edge. Chill the crust in the refrigerator for 40 minutes or freeze for 20 minutes to firm up before baking.
- Mix the filling: While the crust chills, combine the sliced apples with freshly squeezed lemon juice, brown sugar, 1/4 cup plus 2 teaspoons of flour, ground cinnamon, freshly grated nutmeg (if using), and kosher salt in a large bowl. Toss thoroughly to evenly coat all apple slices.
- Bake the apple base: Transfer the apple mixture evenly into the chilled pie crust. Place the pie on the preheated baking sheet and bake at 425ºF for 20 minutes. This initial bake helps the apples release some moisture and sets the structure.
- Prepare crumble topping: In a medium bowl, whisk together 1 1/3 cups all-purpose flour, brown sugar, chopped walnuts, kosher salt, ground cinnamon, and ground allspice (if using). Stir in the melted butter until the mixture resembles coarse crumbs, ensuring the topping will be crisp and golden.
- Add topping and continue baking: Remove the pie from the oven after the initial 20 minutes. Evenly sprinkle the crumble topping over the apple layer. Reduce oven temperature to 375ºF (190ºC). Return the pie to the oven and bake until the crust and topping turn golden brown and the filling is bubbly, approximately 45 to 55 minutes. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool before serving: Allow the pie to cool completely to room temperature for at least 3 hours. This cooling step ensures the filling sets properly for clean slices and enhances the flavor before serving.
Notes
- Use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor balance and texture.
- If you prefer a nut-free version, omit the walnuts in the crumble topping or substitute with rolled oats for crunch.
- Chilling the dough before baking helps prevent shrinking and ensures a flakier crust.
- Cover the pie edges with foil halfway through baking if they brown too quickly.
- For a more pronounced spice flavor, increase cinnamon or add a pinch of ground cloves.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
