Easy Apple Crumble Pie

This apple crumble pie is the pie you'll want to make again and again - easy enough for a weeknight, but topped with a buttery, cinnamon-spiced crumble that makes it feel special enough for the holidays.

It only takes 6 ingredients, most of which you probably already have on hand. I wanted a pie simple enough for anyone to make, even if you don't consider yourself a baker.

If you are looking for a pie to make for the holidays, family gatherings, or even a decadent weeknight dessert, give this easy pie recipe a try. 

Key Ingredients & Substitutions

• Apples - Granny Smith apples are a favorite for their tartness and firm texture, but Gala, Honeycrisp, Golden Delicious, Braeburn, Fuji, Courtland, and Jazz all hold up well too. Mixing two varieties adds more depth of flavor.
• Refrigerated pie crust - Store-bought keeps this recipe quick and easy, but a homemade crust works just as well if you'd rather make your own.
• Granulated sugar - Used in both the filling and the crumble topping. Light brown sugar can be swapped in for a slightly deeper, more caramel-like flavor.
• Ground cinnamon - Ground cinnamon is the only spice in this simple recipe, so a fresh jar makes a real difference in flavor.
• All-purpose flour - All-purpose flour is what gives the crumble topping its structure when cut with butter. Don't substitute self-rising flour here.
• Unsalted butter - Cold, cubed butter is key to a crumbly (not pasty) topping. If you only have salted butter on hand, that's fine too - just know the topping will be a touch saltier.

FAQs - The Big Apple Pie Questions!

What are the best apples for pie?

Granny Smith apples are a favorite of mine for baking, but many varieties will work. You want to reach for an apple that is crisp, and will hold up during the baking process. Here are some varieties to consider:

• Granny Smith
• Gala
• Honeycrisp
• Golden Delicious
• Braeburn
• Fuji
• Courtland
• Jazz

You are not limited to these apples, but they are some of the more popular apples for baking. You can also mix and match varieties to add more dimension of flavor to your pie.

How many apples are needed for a pie?

For my crumble apple pie, you will want 5 cups of apples. This will require approximately 6-7 medium-size apples to get five cups of sliced apple.

Do you peel apples before baking a pie?

Yes, if you do not peel the apples you will find your pie has a chewy texture. This isn't that pleasing, so I recommend peeling and coring apples before you begin to bake.

You could also use canned pie apple filling in place of the apples, and then add the crumble topping over the pie filling. This pie would be super easy to throw together if you use a canned filling.

How do you prevent the pie crust from burning in the oven?

You can buy a cover that sits on the edge of the pie crust, or you can make your own with aluminum foil. Tear off thin layers of aluminum foil and press it around the pie crust edge. Then bake the pie with the aluminum foil on (or with your pie crust cover), and then remove it for the last 5-10 minutes of baking. This will give you that golden-brown crust without overcooking- each and every time. I have done this for years and it works great.

How to Make Apple Crumble Pie: Step-by-Step

To start, preheat oven to 400 degrees.

Then, you want to start by laying your pie crust into a 9" pie dish. I've used a store bought pie crust for this recipe, as a matter of convenience. But if you prefer to make your own, that is perfectly fine as well.

If making a pie crust from scratch, be sure to use a pastry cutter to cut the butter and dry ingredients in together to make the crust.

I use room temperature butter for all baking with the exception of crusts and biscuits. For crust, having cold butter is best so it can be cut in with the all-purpose flour.

Then you want to set aside the cust, and peel, core, and prep your apples.

Lay your apples into the pie crust evenly in the pie plate, and then evenly spread the cinnamon and sugar over the apples. You could also toss the apples with cinnamon and sugar in a large bowl so you can stir them together easily.

The apple pie crumb topping recipe is so easy to make. Mix the crumble topping in a small bowl and then sprinkle it over the apples.

Bake the pie for 35-40 minutes. Bake a couple minutes longer if needed or until the apples are tender and the crumble topping is golden brown color. Then remove from the oven and place on a cooling rack to cool.

Helpful Tips

Chill your crumble topping ingredients before mixing. Cold butter is what gives the topping its craggy, crumbly texture. If your kitchen is warm, pop the butter and flour in the freezer for 5-10 minutes before cutting the butter in.

Toss the apples with the sugar and cinnamon in a bowl before adding them to the crust. Layering the spice mixture on top of the apples works, but tossing everything together first coats every slice evenly instead of leaving pockets of plain apple.

Don't pack the crumble topping down. Spoon it over the apples loosely rather than pressing it into place - a looser topping lets steam escape as the pie bakes, so it stays crisp instead of turning gummy.

Let the pie cool completely before slicing. It's tempting to dig in warm, but the filling needs time to set. Slice too soon and you'll end up with a loose, runny filling instead of clean slices.

Short on time? Canned pie filling works too. Swap the fresh apples for a can of apple pie filling under the crumble topping - just skip the sugar and cinnamon in the filling, since canned filling is already sweetened and spiced.

Fun Variations

• Caramel Apple Crumble Pie - Want something more indulgent? Try our Caramel Apple Crumble Pie, which layers caramel sauce into the filling and swaps in an oat-and-almond crumble topping.
• Nutty Crumble Topping - Stir ½ cup chopped pecans or walnuts into the crumble topping for extra crunch.
• Spiced Apple Pie - Add ¼ teaspoon each of nutmeg and allspice to the apple mixture alongside the cinnamon for a warmer, more complex spice profile.
• Mini Hand Pies - Divide the filling and crumble topping among a muffin tin lined with small pie crust rounds for single-serving portions, similar to our Mini Apple Pie Bites.
• Lattice-Top Version - Skip the crumble topping and use a second pie crust rolled into a lattice for a more traditional look.
• Dairy-Free Version - Use a dairy-free butter substitute in the crumble topping to make the whole pie dairy-free.

Storing & Freezing

Once the pie has cooled completely, cover it tightly with plastic wrap or foil, or transfer slices to an airtight container, and refrigerate for up to 5 days. Let refrigerated slices sit at room temperature for a few minutes, or warm them briefly, before serving.

This pie also freezes well. Let it cool completely, then wrap it tightly in plastic wrap followed by a layer of foil (or freeze individual slices in an airtight container) for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 15-20 minutes to re-crisp the crumble topping before serving.

More Pie Recipes to Try!

• Pecan Pie with Meringue | A traditional pecan pie that is topped with a light and airy meringue. Give this pie recipe a try this holiday season.
• Chocolate Cream Pie | I love a good chocolate cream pie, and this recipe is velvety smooth. Add a dollop of whipped cream and dive in.
• Apple Rhubarb Pie | If you are looking for another pie that features apples, give this one a try. I am a huge fan of the pairing of apple and rhubarb!

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