Apple Crumble Pie

This Apple Crumble Pie is filled with tart, juicy apples and topped with a delicious crumble topping!

One of my husband's favorite desserts is apple pie. Unfortunately, I haven't been successful with making a pie that both looks AND tastes good - until now! Apple Crumble Pie is the perfect mix between apple pie and a crumble, and is pretty much fool-proof. It's such an easy dessert recipe that can be enjoyed any time of year: in the summer with a scoop of ice cream, or shared with the family on Thanksgiving! I'm so excited that my husband absolutely loved this dessert, and I hope you feel inspired to give this recipe a try.

Apple Crumble Pie is a cross between an apple pie and a crumble that can be whipped up in less than 15 minutes. It's such an easy dessert recipe that can be enjoyed any time of year, served hot, warm, or cold! You also don't need as many ingredients as you would think:

• Pie crust: refrigerated, frozen, or use your favorite pie crust recipe
• Apples: Granny Smith, Honeycrisp, Fuji, or Jonagold
• Cinnamon and sugar
• Flour
• Butter

When it comes to apples, you need a firm, crisp apple that won't become mushy. I would recommend using Granny Smith apples because they add a tartness that pairs well with all the sugars and spices. To measure the amount of apples you need for baking is a little tricky, so I did some research for you! 1 medium (2 ¾ inches in diameter) apples will make about 1⅓ cups of sliced apples. So for this recipe, you will need about 3-4 apples.

Use an apple peeler and corer to remove the skin and core of the apple. It's important to remove the skin, because it becomes tough and chewy once it's been baked, which isn't a pleasant texture for this recipe. 

Cut the apple slices as close to the same size as possible so that they cook through evenly. I usually aim for about ¼ inch thick. When placing the apple slices to the pie crust, keep in mind that they will shrink down as they bake, so pile them nice and high!

Next, combine cinnamon and sugar in a small bowl. Sprinkle the mixture evenly over the apples. This will add a complimentary sweetness and spice to the tartness of the apples.

If you're like me and aren't very confident in your pie crust skills, a crumble topping is just the thing! It doesn't have to look perfect, it tastes amazing, and is a whole lot less stressful! It’s full of buttery, sugary goodness with a hint of cinnamon in it that makes it perfect for apple pie. Combine all of the crumble ingredients together with a fork or spatula, then I finish breaking it up with your fingers.

Sprinkle the crumble topping evenly over the top of the apples, all the way to the crust. Make sure to use all of the topping, even though it may look like a lot. It's debatably the best part of the pie (in my personal opinion)!

Bake the pie until the crust and topping are a gorgeous golden brown. If you notice that the pie crust or topping are starting to get too dark before the time is done, place a sheet of aluminum foil over the top of the pie and continue to bake. You want to make sure that the apples have plenty of time to cook, but keep that crust/topping from being overdone.

Allow the pie to cool for at least 10-15 minutes before serving. This extra time allows the pie to set, making it easier to slice and serve. Store pie in an airtight container in the refrigerator, and you can easily reheat leftovers for a warm treat another time.

Apple Crumble Pie can be served hot, warm, or cold. You can also serve the pie as-is, or top it with whipped cream, drizzled caramel, and/or with a scoop of vanilla ice cream.

Apple Crumble Pie

Servings: 8

Prep Time: 15 minutes

Bake Time: 40 minutes

Ingredients:

• 9" pie crust (pre-made or homemade)
• 5 cups apples, sliced
• ½ + ⅓ cup granulated sugar
• ¾ teaspoon ground cinnamon
• ¾ cup all-purpose flour
• 6 tablespoons unsalted butter

Directions:

1. Preheat the oven to 400º F. 
2. Line a baking sheet with parchment paper and set aside.
3. Spray a 9-inch pie pan with non-stick cooking spray, and place unbaked pie crust inside.
4. Peel, core, and slice apples. Arrange apple slices inside unbaked pie crust.
5. In a small bowl, mix ½ cup sugar with ¾ teaspoon ground cinnamon. 
6. Sprinkle the cinnamon/sugar mixture evenly over the apples.
7. In a mixing bowl, combine ⅓ cup sugar with flour.
8. Cut the butter into the flour/sugar mixture with a fork until crumbly. Use hands to break up the crumble into smaller pieces.
9. Spoon crumbles evenly over the pie. 
10. Bake pie for 35 to 40 minutes, or until the apples are soft and the top is lightly browned.
    *If the crust and/or topping brown too quickly, top with foil and continue to bake.
11. Allow pie to cool for at least 10-15 minutes before serving.

Storage: 

• Refrigerate pie in an airtight container for up to 4 days.
• Freeze: Freeze pie for up to 6-9 months.
• Reheat: Warm pie at 350°F for about 15-20 minutes (from room temperature).

Apple Crumble Pie is a simple dessert that can be made for special occasions, or just when you need a sweet treat. It's so quick to make, and tastes delightful!! If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

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