Apple Crumble Pie
This Apple Crumble Pie is made with a buttery, flaky pie crust, sweet and juicy apple filling, and topped with a buttery crumb topping. This recipe is perfect for fall, but can be enjoyed year-round too!
*This post is sponsored by Danish Creamery. As always, all opinions are mine.*
Fall is here and if you can’t tell, the only thing on my mind right now are apple and pumpkin desserts. Today’s apple crumble pie recipe is a fun spin on classic apple pie. And dare I say? It’s even better than the original!
This pie is made with a super flaky pie crust which is filled with a sweet apple pie filling mixed with a blend of spices. Then, it’s all topped off with a buttery crumb topping. While this pie does require a few extra steps, the flavor and taste makes it all worth it.
If there’s one pie recipe that you try from my site this fall, then this apple crumble pie needs to be it!
While the ingredient list for this cinnamon crumble apple pie may seem a little long, many of the ingredients repeat themselves for different parts of the recipe. Let’s discuss a few key ingredients to ensure that this pie turns out perfect for you:
- Pie Crust: For this recipe, I used my homemade pie crust recipe with one adjustment. Instead of using a combination of butter and shortening, we’re only using Danish Creamery European Style Unsalted Butter in it. The result is a super buttery and flaky pie crust that pairs beautifully with the apple pie filling and topping. I highly recommend using the homemade pie crust in the recipe, but if you’re short on time you can use a store-bought pie crust instead.
- Spices: The filling uses a combination of ground cinnamon, ground nutmeg, and ground cloves. The topping also uses some ground cinnamon to really amp up the flavor in the pie!
- Apples: You can use any type of baking apples that you prefer, but I do recommend using a combination of sweet and tart apples. I love to use Honeycrisp and Granny Smith apples, but some other good options would be Fuji or Pink Lady.
- Danish Creamery European Style Unsalted Butter: If you really want to elevate the flavor of your baked goods, then a butter with a higher fat content like Danish Creamery is what I recommend. They have been using the same recipe since 1895 with their high-quality cream. The fresh cream comes straight from cows that graze on their family farm and has an 85% butterfat, which is actually higher than most other brands of European Style Butter. When I say this stuff is amazing, I am not kidding.
How To Make This Apple Crumble Pie
There are three different components to this pie – the pie crust, apple pie filling, and the crumb topping. Let’s discuss each one in more detail.
How To Prepare The Pie Crust
As I mentioned earlier, this pie crust is my homemade pie crust recipe with one exception – we’re only using butter! Since Danish Creamery’s butter is higher-quality it’s perfect for transforming my recipe into an all-butter pie crust.
First things first, make sure all of your ingredients are ice cold. Yes, that includes the water too! Here’s a quick breakdown for how to prepare the crust:
- Whisk together the dry ingredients: Mix together the all-purpose flour, sugar, and salt.
- Cut in the butter: I recommend cubing the butter into small pieces, then using a pastry cutter to cut it into the dry ingredients. You want to see small pea-sized pieces of butter, but some larger chunks are fine too.
- Add the water: I typically use about 1/4 cup of water in this pie crust. I recommend stirring in a tablespoon a time until your dough starts to come together and you can squeeze some into a ball in your hand.
- Pack the dough into a ball and flatten into a disc: This will make it much easier to roll it out when it’s time.
- Chill the dough: In order for your crust to be super flaky, you want the pie crust to be very cold. You will need to refrigerate the pie crust for at least one hour, so feel free to make this the day before if you’re short on time.
- Roll the dough out: I typically roll my dough out to about 12-inches in diameter so that it’s large enough to fit down into a 9-inch pie dish.
- Place the dough into the dish, trim the edges, and decorate it: I left the edges of my pie crust super simple so you can see just how flaky it is once it’s baked!
- Refrigerate the crust: Again, you want your crust to be cold so place it in the refrigerator and let it chill while you make the filling and topping.
How To Make The Filling
To make the apple pie filling, start by peeling and coring your apples. Then, slice them into 1/4-inch thick slices. Once the apples are sliced up, toss them with some lemon juice to keep them from browning.
Next, whisk together some sugar, flour, and spices. Pour this mixture over the sliced apples, then toss the apples in it until they are completely coated in the mixture. Set this aside and let it rest for about 15 to 20 minutes so that the apples can release some of their juices.
How To Make The Crumb Topping
The last part of this pie is the crumb topping. To make the topping, simply whisk together some more flour, brown sugar, and ground cinnamon. Next, add some cold cubed Danish Creamery butter to the mixture and use a pastry cutter to work it into the dry ingredients until it starts to come together and is crumbly.
If needed, you can use your hands for this step. Your topping should look like the picture above when it’s ready.
How To Assemble & Bake the Pie
Now that all of the components to this pie are ready, here’s how to assemble and bake it:
- Remove the pie crust from the refrigerator
- Use a slotted spoon to scoop the filling into the pie crust: You want to leave some of the juice from the apples in the bowl, so it doesn’t all end up in your pie. This will ensure that the bottom of your pie crust stays crisp and is easy to slice into.
- Spread the apples into one even layer
- Add the crumb topping
- Bake the pie: I recommend baking this pie in the lower third of your oven, so the bottom can crisp up and to prevent the top from browning too much.
- Allow to cool completely
Once the pie has cooled completely, you may cover it tightly and store it at room temperature for up to two days. While it’s not necessary to refrigerate this pie, it will keep for up to 4 days if you store it in the fridge.
If you do store the pie in the refrigerator, I recommend placing it on the counter ahead of time so that it can come back to room temperature before serving. Or you can reheat individual slices in the microwave in 20 to 30 seconds increments.
If you need to store this pie longer, it will freeze well for up to 3 months. Once the pie has cooled completely, wrap it tightly with plastic wrap, and store it in a larger freezer bag.
When you are ready to enjoy the pie, simply place it on the counter the night before so that it can thaw to room temperature.
- This recipe will take a little time to assemble and bake. If you’re short on time, you can prepare the pie crust and topping the day before and store them in the refrigerator until you’re ready to use them.
- You will need 7 cups of sliced apples, which is equal to 5 larger apples or 7 medium-sized apples.
- Make sure to slice your apples at least 1/4-inch thick. If the apple slices are too thin, they can turn out mushy inside of the pie.
- Note that this recipe starts at a higher temperature, then after 20 minutes you will reduce the oven temperature by 25°F. The initial higher temperature will ensure that the pie crust turns out nice and flaky, while the lower temperature allows the filling to finish cooking through.
- If the edges of your pie begin to brown too much, place a pie crust shield or aluminum foil over them. If the topping starts to brown too much, you can simply cover the top of the pie with some foil.
More Apple Desserts To Try!
Apple Crumble Pie
For the pie crust:
For the apple pie filling:
- 7 cups sliced apples peeled, cored, and sliced into 1/4-inch slices (840 grams)
- 1 tablespoon fresh lemon juice (15 ml)
- ½ cup granulated sugar (100 grams)
- ¼ cup all-purpose flour spooned & leveled (32 grams)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the crumb topping:
- 1 cup all-purpose flour spooned & leveled (125 grams)
- ¾ cup packed light or dark brown sugar (150 grams)
- ½ teaspoon ground cinnamon
- ½ cup cold Danish Creamery European Style unsalted butter cubed (115 grams)
- To make the pie crust: In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs (some larger pieces are okay).
- Add one tablespoon of ice water at a time (you may not need the full ¼ cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Flatten into a disc and wrap tightly with plastic wrap and refrigerate for at least one hour.
- Remove the pie crust from the refrigerator and unwrap it. Roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges. Transfer to the refrigerator while you prepare the filling and the topping.
- To make the apple pie filling: Adjust your oven rack to the lower third position. Preheat the oven to 400°F (204°C).
- Add the sliced apples and lemon juice to a large mixing bowl and toss until well combined. Set aside.
- In a separate mixing bowl, whisk together the granulated sugar, flour, cinnamon, nutmeg, and cloves until well combined. Pour over the sliced apples and mix until the apples are fully coated with the dry ingredients. Set aside for 15 to 20 minutes while you prepare the topping.
- To make the topping: Add the flour, brown sugar, and cinnamon to a large mixing bowl and whisk until well combined. Add the cubed butter and cut it into the mixture with a pastry cutter or a fork until the mixture starts to come together and is crumbly.
- To assemble and bake the pie: Remove the pie plate with the pie crust from the refrigerator. Using a slotted spoon, scoop the filling into the pie crust (making sure to leave some of the juice in the bowl) and spread it around into one even layer.
- Sprinkle the crumb topping over the apples and spread it around evenly on top.
- Bake in the lower third of the oven at 400°F (204°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes or until the top of the pie is golden brown and the filling is bubbly. Cover the edges of the pie with a pie crust shield if needed to prevent excess browning. You may also cover the top of the pie with aluminum foil to prevent it from browning too much before it's finished baking.
- Once the pie is done baking, remove it from the oven, and place it on a wire rack to cool completely. Once cooled, slice and enjoy!