Apple Crumble Pie

Last Updated September 27th, 2021 at 08:56 pm by Lisa

An Apple Crumble Pie with homemade filling, "foolproof" crust and a crumble topping make this one scrumptious recipe. Some people also call this a Dutch and even French Apple Pie.

What makes this dessert so good, is that well, the crust is homemade. And I have a recipe that WORKS every time. Hey, you can certainly buy your crust, and make the filling and topping, but if you go for it and do all three (crust, filling, and topping), I promise this is worth the effort, or so I have been told...

⬆ Apple Crumble Pie Video ⬆

What Is Apple Crumble Pie?

Traditionally, it has a bottom crust, apple filling, and a crumble topping made of butter, sugar, and flour.

This is the first recipe I ever had published in print, and it has been lovingly perfected for over 25 years. I still have my copy of the Balboa Island community cookbook where a version of this recipe was originally published.

It is filled with recipes from my neighbors and that wonderful community who I still visit often, and although that recipe was good, this one is even better...

Why You'll Love This Recipe

• It's pretty!
• A classic American dessert for family dinner celebrations
• An American tradition to serve on July 4th, Thanksgiving, or Christmas
• A store-bought crust will work just as well as homemade!
• The crumble topping is so yummy, and just 3 ingredients.
• The homemade filling is thick and doesn't turn the crust soggy... a very big deal when baking!
• It will impress your guests at parties and holidays, bet the want the recipe.
• You can make the filling beforehand days ahead or freeze it.
• And the crust can be premade and ready to go from the freezer as well.

Many years ago, I can remember baking in my little beach house on Balboa Island, CA. The neighbors could smell something baking and came over for a slice. Little did I know what was in store for this recipe. That memory makes me so thankful and happy! Yay for this recipe for friends, family, and neighbors.🥧🍏

Here Is What You Need

• Pie Dough — you can make this recipe or you can buy it from the store if you're short on time.
• Filling — of course, you CAN buy canned filling, but once you make your own, you will always make it at home. IS SO FAST AND EASY and the flavor is simply divine. You make the filling ahead of time and keep it refrigerated or pack it in zip-top bags in the freezer beforehand and have it ready to go, so convenient!
• Crumble Topping — pull your butter out an hour ahead so it softens, toss the ingredients of flour, butter, and brown sugar in a bowl and crumble with a fork.

crust

• 1 ½ cup all-purpose flour
• 1 teaspoon kosher sea salt
• ½ teaspoon baking powder
• ½ cup cold diced butter

filling

•  large Granny Smith apples peel, core and cut into ½" dice
• 3 tablespoons butter
• ¼ cup fresh lemon juice
• 1 tablespoon cornstarch
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg

crumble topping

• ½ cup butter softened
• ½ cup brown sugar
• 1 cup flour

How to Make "Foolproof" Crust

Step 1: In a food processor, blend flour, salt, baking powder, cold butter, and pulse 10 times until the butter is the size of “peas”.

Step 2: Add ⅓ cup ice water, pulse until ball forms.

Step 3: Wrap in plastic wrap, chill in the fridge for 30 minutes before baking.

Use in a recipe or freeze for use in a recipe later.

THAT IS IT!! Works every time...

Now, I know you are thinking, what do I do without a food processor?

How To Make Pie Dough By Hand

If you don't have a food processor, you can make the dough in a bowl. Simply add the flour, salt, cold butter, and baking powder, then use a large fork or a pastry cutter to cut the butter into the flour until it forms a crumbled mixture.  There should be large chunks remaining in the mixture. Then, add the ice water a few tablespoons at a time, mix with a rubber spatula. Sprinkle in additional ice water one tablespoon at a time. Toward the end of using your ice-cold water, mix after each addition. The dough will have large clumps. Once you can squeeze it with your hands and it holds together, don't add more water. Push the dough together on a board, wrap in plastic, and chill at least 30 minutes before using in a recipe.

PRO TIP: The amount of water in dough is important...

If you add too much, the dough will become too soft and sticky requiring more flour which changes the ratio resulting in a tough crust.

If you don’t add enough water, the dough will be dry and crumbly and not pull together correctly. 

Growing up I would watch my Mom bake, and I still use her rolling pin. Yes, that rolling pin below was my Mom's, the sound it makes reminds me so much of her cooking in the kitchen.

How to Make Filling

1. Wash the apples, peel, core (use a corer/slicer), and cut into ½" size. Place into a bowl with lemon juice to prevent browning.
2. Squeeze ¼ cup fresh lemon juice, whisk in 1 tablespoon cornstarch. Set aside-this is your filling thickener.

cook the filling

1. In a large skillet or cast iron pan, melt 3 tablespoons butter and cook the cut apples for about 5 minutes, stirring every minute until they just turn soft. I like them with a little firmness, so taste them and cook them to the firmness you prefer.
2. Next, pour the lemon juice and cornstarch "thickening" mixture over the apples and stir until well combined for a couple of minutes.
3. Sprinkle ½ cup brown sugar, ½ cup white sugar over the apples, and the sea salt. Stir until well combined.
4. Remove from the heat and add the cinnamon and nutmeg off heat. The reason you do this is to keep the flavor of the spices!
5. Let the filling cool completely so it thickens. Once cool, use it in a recipe, store in in the refrigerator for up to 3-4 days in a Mason jar, or freeze in zip-top bags.

How To Make Crumble Topping

Simply mix soft butter, brown sugar, and flour in a bowl with two forks until it's a small crumbled mix.

How to Assemble and Bake

Step 1: Preheat the oven to 400 degrees.

Step 2: In a 9" or 10" dish, roll the dough ¼" thick, just slightly larger than the dish. Place the crust in the bottom of the dish, and make the edge of the dough neat around the dish.

Step 3: Add 4 cups of filling. (Add 5-6 cups of filling for larger dishes like a 10" deep dish)

PRO TIP: If you are short some filling, simply peel an apple or two, slice them thinly, and add to the filling. The slices add a nice texture to the filling, you will LOVE IT!

Step 4: Sprinkle crumble topping on top of filling.

Step 5: Bake 400 degrees, 45 minutes until the crust is golden brown and bubbly.

Note: If baking in a large deep-dish, it can take up to 1 hour.

IMPORTANT: All our ovens bake slightly differently, the dish type, size, and amount of filling can make a difference.

Apple Crumble Pie FAQs

What Apples are best for pie?

These ten apple varieties are classic favorites. Some fall into the firm-tart category, and some the firm-sweet. You can even use a combination of the two listed below.

• Granny Smith
• Esopus Spitzenburg
• Northern Spy
• Idared
• Pink Pearl
• Ginger Gold
• Golden Delicious
• Jazz
• Jonagold
• Pink Lady

Granny Smith are my go-to pick for baking! They have a slight tart flavor that balances perfectly with the sweet crumble topping, and hold up well during baking, and are a classic choice.

More Pie Recipes

Print Pin Recipe

Apple Crumble Pie (aka Dutch Apple Pie)

Delicious Apple Crumble 9" Pie with make-ahead filling, foolproof crust and the SECRET to not get it soggy! Top with a crumble topping that makes this a scrumptious dessert served with ice cream.

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Servings 8

Calories 614kcal

Author Lisa Hatfield

Equipment

Cuisinart Food Processor

Apple Corer/Slicer

Classic Pie Dish 9"

Ingredients

Foolproof Homemade Pie Dough

• 1 ½ cup all-purpose flour
• 1 teaspoon kosher sea salt
• ½ teaspoon baking powder
• ½ cup cold diced butter

Filling

• 6 large Granny Smith apples cored and cut into ½" size
• 3 tablespoons butter
• ¼ cup fresh lemon juice
• 1 tablespoon cornstarch
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg

Crumble Topping

• ½ cup butter softened
• ½ cup brown sugar
• 1 cup flour

US Customary - Metric

Instructions

pie dough

• In a food processor, blend flour, salt, baking powder, butter and pulse 10 times until the butter is the size of “peas”.
• Add ⅓ cup ice water, pulse until ball forms.
• Wrap in a zip-top bag, chill in the fridge for 30 minutes. This makes the butter firm and makes a flaky pie crust.

prepare apples and thickener

• Wash the apples, peel, core (use a corer/slicer or knife), and cut into ½ pieces. Place into a bowl with lemon juice to prevent browning.
• Squeeze ¼ cup fresh lemon juice, whisk in 1 tablespoon cornstarch. Set aside. This is your pie filling thickener.
• In a large skillet or cast iron pan, melt 3 tablespoons butter and cook the cut apples for about 5 minutes, stir every minute until they just turn soft. I like them with a little firmness, so taste them and cook them to the firmness you prefer.
• Next, pour the lemon juice and cornstarch mixture over the apples and stir until well combined for a couple of minutes.
• Sprinkle ½ cup brown sugar, ½ cup white sugar over the apples, and the sea salt. Stir until well combined.
• Remove from the heat and add the cinnamon and nutmeg off heat. The reason you do this is to keep the flavor of the spices!
• Let the filling cool completely so it thickens. Once cool, use it in a recipe, store it in the refrigerator for up to 3-4 days in a Mason jar, or freeze in zip-top bags.

crumble topping

• Mix soft butter, brown sugar, and flour in a bowl with two forks until it's a small crumbled mix.

baking

• Pre-heat oven to 400 degrees.
• Roll the dough ¼" thick, place in bottom of the pie dish.
• Add 4 cups apple filling.
• Sprinkle ¼ cup crumble topping all over the top.
• Bake 400 degrees, 45-60 minutes until crust is golden brown and bubbly. Baking time will vary based on the size of your dish. Always check every 15 minutes to be sure your crust isn't overbrowning. You can place a piece of aluminum foil with couple of holes poked in (to release steam) over the pie to protect the crust.
• If baking in a large dish, it will take up to 1 hour. And up to for 1 hour 15 minutes for deep dish pies.
• Cool before before slicing, serve with ice cream or whip cream.

Notes

Filling

PRO TIP: If you are short some filling, simply peel an apple or two, slice them thinly, and add to the filling. A fresh apple adds a nice texture, you will LOVE IT!

Pie Dough By Hand

If you don't have a food processor, you can make the dough in a bowl. Simply add the flour, salt, cold butter, and baking powder, then use a large fork or a pastry cutter to cut the butter into the flour until it forms a crumbled mixture.  There should be large chunks remaining in the mixture. Then, add the ice water a few tablespoons at a time, mix with a rubber spatula. Sprinkle in additional ice water one tablespoon at a time. Toward the end of your ice-cold water, mix after each addition. The dough will have large clumps. Once you can squeeze it with your hands and it holds together, don't add more water. Push the dough together on a board, wrap in plastic, and chill for at least 30 minutes. 

PRO TIP: The amount of water in pie dough is important...

If you add too much, the dough will become too soft and sticky requiring more flour which changes the ratio resulting in a tough crust.

If you don’t add enough water, the dough will be dry and crumbly and not pull together correctly. 

How Do I Know When My Apple Pie Is Done?

The crust will be golden brown, and the crumble apple topping will turn a little darker brown, the apples in the filling should be soft.

If baking a large pie, it can take up to 1 hour, all our ovens bake differently-gas or electric, the dish type-ceramic or metal, size of that dish 9" is standard, deep dish is 10", and the amount of filling can all make a difference in baking. 

What Are The Best Apples?

Granny Smith are my go-to pick for baking. They have a slight tart flavor that balances perfectly with the sweet crumble topping. Granny Smith apples hold up well during baking and are a classic choice.

These ten apple varieties are classic favorites for apple pie. Some fall into the firm-tart category, and some the firm-sweet. You can even use a combination the ones listed below.

• Granny Smith
• Esopus Spitzenburg
• Northern Spy
• Idared
• Pink Pearl
• Ginger Gold
• Golden Delicious
• Jazz
• Jonagold
• Pink Lady

How To Reheat Apple Pie?

Pull the pie from the refrigerator about an hour before bringing it to room temperature. Preheat the oven to 400 degrees, and heat for 10 minutes or until warmed through.

Nutrition

Serving: 8g | Calories: 614kcal | Carbohydrates: 90g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 832mg | Potassium: 258mg | Fiber: 4g | Sugar: 54g | Vitamin A: 914IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg

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