Apple Crumble Pie Recipe
Apple Crumble Pie combines tender, spiced apples with a buttery, golden crumble topping, all nestled in a flaky pie crust. Perfect for cozy gatherings, it’s easy to make by layering your favorite apples, topping with a simple crumble, and baking until bubbly and crisp. Serve warm with a scoop of vanilla ice cream!
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Calories: 482kcal
Servings: 0
Equipment
- Pastry cutter
- Peeler and knife
Ingredients
- 1 pie crust unbaked
For the Crumble:
- 1¼ cups all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
For the Filling:
- ¼ cup lemon juice
- 2½ pounds apples I like Granny Smith or Honeycrisp
- ⅔ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup all-purpose flour
Instructions
- Preheat the oven to 400°F.
- Roll out chilled pie dough into a 12-14 inch circle and place in a 9-inch pie dish. Trim excess dough and crimp the edges. Freeze while preparing the filling.
- In a bowl, mix flour, sugar, cinnamon, and salt for the crumble. Add melted butter and stir until large clumps form. Chill if necessary to form crumbles.
- Peel, core, and slice apples. Toss with lemon juice, sugar, flour, cinnamon, and nutmeg.
- Pour the apple mixture into the pie crust, pressing down and mounding slightly in the center.
- Bake for 20 minutes at 400°F, then reduce the temperature to 350°F.
- Add the crumble topping over the apples and bake for 1 hour, until the crust is golden and apples are soft.
- Let the pie cool completely at room temperature (about 4 hours) before slicing.
Nutrition
Calories: 482kcal | Carbohydrates: 80g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 240mg | Potassium: 230mg | Fiber: 5g | Sugar: 45g | Vitamin A: 433IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg