Today we’re making a variation of classic apple pie, but instead of a top crust, we’re piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall comfort, and you don’t need to fuss with a decorative pie crust on top.
I originally published this recipe in 2015 and have since added new photos and a few more success tips.
Today we’re giving classic apple pie a twist—same cozy flavors, but instead of a top crust, we’re piling on a thick, buttery brown-sugar crumble. This apple crumble pie is pure fall comfort, and bonus: no need to fuss with a decorative top crust.
Homemade pie is my all-time favorite dessert, and if you’ve made my classic apple pie before, this one will feel very familiar: warm spices, a mountain of apples, and a buttery crust… just a little easier, thanks to that crumble topping.
This version captures everything you love about a traditional double-crust apple pie, but with a crunchy-tender walnut crumble topping that makes it especially perfect for your Thanksgiving spread.
Today’s Apple Crumble Pie:
- Has a buttery, flaky crust
- Has a rich apple filling that’s juicy, compact, sweet, and cinnamon-spiced
- Is topped with a brown-sugary, buttery, toasty walnut crumble
- Is the perfect spot for vanilla ice cream
…and most of all, it’s the best version I know!
Here’s everything you need to get started:
Start by Making the Pie Dough
Start with the all-butter pie dough. The recipe below makes 1 single crust, so it’s perfect for today’s pie, when we are doing a crumble on top instead of latticing a second crust on top like we do with this salted caramel apple pie.
It’s buttery, flaky, and sturdy enough to hold all those juicy apples. You can also use 1 of the crusts from my flaky pie crust recipe instead (that recipe yields 2 crusts). I like the version below because it yields *slightly* more dough for a single-crust pie. Lots of dough to work with to flute that pretty edge. It’s actually what I use when I make an apple galette.
Make the dough, then chill it before rolling it out and adding the filling.
Crumble Topping
While the dough is chilling, make the crumble topping. You want the crumble topping to also chill in the refrigerator a bit to firm up, so the crumbs hold their shape in the oven.
The crumble may look humble, but it’s truly the star here. Brown sugar, flour, cinnamon, melted butter, and walnuts… simple pantry ingredients that bake into something extraordinary!
The walnuts toast in the oven as the pie bakes, adding a warm, nutty crunch that contrasts beautifully with the soft apple filling. If you prefer to skip nuts, use the crumble topping from my apple cranberry crumble pie instead.
Stir the dry ingredients together and then pour melted butter on top. Mix until it looks thick and crumbly—not wet, not sandy. Just like this:
Once your pie dough has chilled for at least 2 hours, roll out the crust and tuck it into a 9-inch pie dish. Flute or crimp the pie dough edges. See my full how to flute pie crust tutorial for all the details.
Brush the edges of the crust with egg wash (just an egg beaten together with a little milk), which is key for the crust to develop that beautiful golden sheen when it bakes. Refrigerate the shaped crust while you make the filling.
Apple Pie Filling
This is the easiest part. It’s such a simple, classic mix: apples, lemon juice, sugar, flour, spices, and a bit of vanilla for extra flavor.
I always use a variety of apples for the best flavor. A tart apple like Granny Smith mixed with a sweeter one like Honeycrisp, Fuji, or Pink Lady. That balance of tart and sweet delivers perfect apple pie flavor in every bite. Here is a complete list of the best apples for baking.
My #1 tip: Make sure your apple slices are around the same thickness. You don’t want some super thick apples (that won’t really cook) and some super thin apples (that will become mushy). Aim for around 1/4-inch thickness.
Even slices mean tender apples with just the right amount of bite.
Stir everything together, then spoon it into the crust, trying to make sure there are no big gaps between all the apple slices:
Add the cold crumble topping. It’ll seem like an absolute mountain of topping, but it bakes down perfectly:
Something you’ll notice about the baking instructions for this apple crumble pie: begin baking at a higher oven temperature. Putting a pie into a very, very hot oven helps the crust brown. After 20 minutes or so, reduce the temperature. This allows the pie’s filling to cook thoroughly before the crust burns.
How Do I Know When Apple Crumble Pie Is Done?
A visual cue is helpful when determining the pie’s doneness. If the crust is golden, and the filling is bubbling up around the edges, the apple crumble pie is done. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done.
Before digging in, you’ll have to let the pie cool down. The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving. I know, it’s nearly impossible to wait!
Looking for an apple pie-like treat in a fraction of the time? Try my apple crisp, apple cobbler, or apple galette instead.
Apple Crumble Pie
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour
- Total Time: 7 hours (includes cooling)
- Yield: one 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This is a variation of classic apple pie, but instead of a top crust, we’re piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall comfort, and you don’t need to fuss with a decorative pie crust on top. Make sure to chill each component as directed. Cold pie dough and a cold crumble topping hold their shape much better during baking.
Ingredients
Crust
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
- 1 Tablespoon (12g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed
- 1/4 cup (60g/ml) ice-cold water, plus more as needed
- egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk
Crumble Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 3/4 cup (95g) chopped walnuts
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
Filling
- 10 cups (1.25kg) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
- 1/2 cup (100g) granulated sugar
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15g/ml) fresh lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Instructions
- Make the pie dough for the crust: In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1–2 more Tablespoons of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 2 hours, and up to 3 days.
- Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a silicone spatula, stir in the melted butter. The topping will be thick and crumbly. Place it in the refrigerator while you continue.
- Roll out the chilled pie dough: On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the pie crust edges and brush them with egg wash. Place the pie crust in the refrigerator.
- Make the filling: In a large bowl using a silicone spatula or wooden spoon, combine the apples, sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and vanilla extract, stirring until the apples are all coated.
- Preheat the oven to 400°F (204°C). Place a baking sheet on the bottom oven rack to catch any juices that may bubble over.
- Spoon the apple filling into the crust, making sure there are no large gaps between the slices. It’s a lot of filling! Sprinkle the cold crumb topping evenly over the top of the apples.
- Bake for 20 minutes. Add a pie crust shield to prevent the edges from browning too quickly, and reduce the oven temperature to 375°F (191°C). Bake for an additional 35 to 45 minutes or until the crust is golden brown and juices are bubbling around the edges. If needed toward the end of bake time, remove the pie crust shield and tent a large piece of aluminum foil over the entire pie if the crumb topping is getting too brown.
- Allow the pie to cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream and salted caramel sauce, if desired. Cover leftover pie and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance—after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked and cooled pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen for up to 3 months; thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Pastry Cutter | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Apple Peeler | Pie Crust Shield | Cooling Rack
- Apples: You need about 8 large apples. Peel then slice apples in a uniform thickness, about 1/4 inch thick. You don’t want some solid apples and some thin, mushy apples. For best flavor, use a variety of apples such as Granny Smith, Honeycrisp, Fuji, and/or Pink Lady. If you’re interested, check out this post: Here Are the Best Apples for Baking.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Update in 2025: After a decade of baking this pie, we’ve made a few small improvements. The original version used half of a double-crust pie dough, fewer apples (8–10 cups), and 2 Tbsp lemon juice. The updated recipe now uses a single all-butter pie crust, slightly more apples, and less lemon juice. If you prefer the original method, make this pie crust recipe (saving the second half for another pie), reduce apples to 8–10 cups, and increase the lemon juice to 2 Tbsp.
Reader Comments and Reviews
I made the pie dough and it was super dry/crumbly and it would not really form together. I had to add a lot more water-about double what was called for-to get it to stick and form a disc. Do you think my pie dough will be okay or do you think I goofed? (its currently chilling)
Hi Lu! It’s hard to say for sure, you may have had to over-work the dough adding the extra water, but it may be fine. A dry dough is usually caused by too much flour. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Thanks for the reply! I’ll be sure to share how it turns out.
So good! the crumble-part is the best. I used apples from my backyard tree (spartan) and while they were yummy, I wasn’t a huge fan of their texture (a bit spongy). I mean, we still ate the whole pie lol. Also, I’m still scarred from a previous attempt at making my own pastry so I cheated and just used a boxed-pie shell.
Absolutely fantastic! Super detailed explanation allowed for the most perfect apple crumb pie I have ever made or tasted! So many layers of apples that cooked PERFECTLY! Just a truly delicious pie that isn’t overly sweet.
Can I use almonds instead of walnuts in the crumble? Will it work the same?
Hi Fatima, that should work fine.
For those of us who use store bought/ frozen pie crust, what’s your recommendation on how to fill and bake?
Should we par bake before adding fillings ? And if so, how long and should we be putting crust in the oven lfrozen or thawed ?
Hi Jenna, you can store bought crust here and follow the same directions for assembling and baking. No need to par-bake before filling.
What apples are recommended for this recipe?
Hi Cheryl, For best flavor, use a variety of apples such as Granny Smith, Honeycrisp, Fuji, and/or Pink Lady. If you’re interested, check out this post: Here Are the Best Apples for Baking.
Sally, your flavors are always so balanced but this recipe is confusing me – I am wondering why there is absolutely NO SALT in either the apple filling or the crumb topping? Most other apple crumble recipes have a good salty-sweet balance going on. The NYT apple crumble recipe (which is superb) has a full TSP of salt. Please help 🙁
Hi Nicole! Great question and thank you for asking! While there’s no added salt in the filling or crumble, there is salt in the pie crust, which provides balance throughout the whole slice. The brown sugar topping also has a naturally strong flavor, so it doesn’t need much added seasoning to shine. If you prefer a saltier sweet-salty contrast, you can absolutely add a pinch (about 1/8–1/4 teaspoon) of salt to the crumble or filling, it won’t hurt the recipe at all.
I am so excited to make this . For many of my pies that I bake, I use a good quality metal pie pan and I place the pie on a heated pizza stone to cook. This insures a nicely baked bottom crust, especially for some pies that require a par baked crust. Do you think I can use this technique for baking this beautiful pie or would you recommend staying with the glass pie dish?
Absolutely. Metal pie dishes are my second choice for baking pies with a pastry crust. (I prefer glass so I can look at the bottom crust to see how well it has browned!) No changes needed if you switch to metal for this particular pie.
Hi Sally, I would like to make a 10 inch pie. How much more flour etc. and apples would I need.
Hi Karen, this is a generous amount of dough, apples, and crumble topping and they will all fit nicely into a 10-inch pie dish. The bake time may be slightly shorter.
Can I substitute something for the walnut pieces? Would walnuts ground into powder work? My husband cannot have nuts or seeds (diverticulitis) but is not allergic to nuts (i.e., he can have smooth peanut butter, etc.). Or should I just choose one of your other yummy pies? This looks so good.
Hi Judith! You can leave the walnuts out with no other changes needed.
How would you alter this recipe if I omitted the bottom pie crust?
Hi Jessica, you could try making this apple crisp instead, or these individual apple crumbles.
This looks amazing! If I were to use frozen apples, what would be the best way to prep them for this pie? I pre-sliced and froze apples from my tree this past summer. Thank you!
Hi Laura, we haven’t actually tested this recipe with frozen apples, so we are unsure. But if you decide to try it, maybe thaw the apples overnight in the refrigerator, and then drain off any extra liquid that may accumulate. If you try it, please let us know how it goes!
Fantastic recipe! I used Granny Smith and pink lady apples weighted more towards the Granny Smith. I reduced the amount of walnuts in the crumble just slightly as they are not one of my favorite nuts. Having made the original recipe previous, I have to say I prefer this version just a bit more.
To freeze this successfully I assume I first overwrap in plastic and then seal with foil. Is that correct? Also, is it okay to freeze in my glass pie dish or should I get a disposable pan?
Hi Shelley, yes, we would use a layer of plastic wrap and then seal with foil to keep any excess moisture out. You can freeze it in your glass pie dish (at long as you don’t need it before then!) or a disposable pan—your choice. So glad you enjoyed this recipe!
OMG! This is the best pie ever. My wife has made it twice in the last couple months. Everybody raves about it.
This apple crumble pie looks absolutely heavenly — that buttery crumble topping is everything! ✨ I tried your classic apple pie recipe last fall, and it became a family favorite, so I’m excited to give this crumble version a try next weekend.
I’m a big dessert lover, and sometimes after a meal, I crave something homemade and comforting like this the perfect sweet finish after all that savory goodness. Thanks for sharing another winner, Sally!
The Apple Crumble Pie does have nuts in the crumble. I would like a recipe that I can use in place of this crumble that does not have nuts or oats.
Thank you
Hi Mary Jane! Our Apple Cranberry Crumble Pie has a crumble without nuts in it that you can use here.
Hi Sally! I was wondering if it would make a difference if I grated the apples for this recipe and turn it into a grated apple pie. This was something I just came across and would be interested to try.
Hi Audrianna, it would take some recipe testing to ensure results with grated apples. They can often act more like a wet ingredient rather than an add-in, so we fear the pie would be a bit mushy. If you do decide to experiment, please let us know how it goes!
Can you leave the Walnuts out?
Hi Tori, yes. No other changes needed.
Hi Sally! Id love to make this apple crumble pie with rhubarb as well. Would it be possible to use this same recipe for an apple rhubarb crumble pie? Do you have any additional tips to share? Would I just add less apples and incorporate it with rhubarb and cook for the same amount of time? Thanks for your advice
Hi Lillian! That should work with no issue! Simply replace some of the apples with rhubarb. Rhubarb may require a little more sugar, so feel free to add another Tbsp or so. Bake time will likely be the same.
Sally, this was my first apple pie ever and although I was apprehensive being new to the baking world, decided to go for it. Followed the directions precisely and hit it out of the park on the first attempt. Family was laughing as I told them about making a total disaster level mess in the kitchen, butter exploding in the microwave, apple peels all over the floor, and covered in flour. It took me over an hour to clean up the mess. However, my wife walked into the house just as the pie was coming out of the oven and couldn’t believe how wonderful it smelled. Good news was it tasted even better! Bad news, family members are now trying to place orders for my pies.
Thank you so much for your wonderful recipes!
Hi Sally!
Should I use a regular pie dish for this or a deep dish pie dish? Cannot wait to make this!!
Hi Ali! This recipe is written for a regular pie dish. Enjoy!
I made this pie yesterday to take to a dinner party, and it was perfect! The pieces came out easily when I cut them, and everyone commented on how delicious it was. I will definitely make this pie again. Thanks so much!
How long after assembly of the filing can you freeze it?
Hi David, we would freeze right away to prevent excess browning of the apples.
Hi Sally! Should I have blind baked the crust? I left the pie in for an additional 30 minutes on top of the time it says above and the bottom of the crust doesn’t look done still but the sides and everything else seem perfect! Please let me know, I’d like to make this again for Thanksgiving if I can figure out how to make it successfully.
Hi Amanda, are you using a glass pie dish and can see that the bottom crust isn’t done yet? Are does it l=not look done on the sides? If you want to try the recipe again, it would be easy to par-bake this crust and you can follow the directions on my How to Par Bake Pie Crust page. I would partially par-bake it according to those directions, then add the apple filling and topping.
Yes Im using a glass pie dish so I could see the bottom still wasnn’t done but the sides and top were done! I was worried about it burning but i’ll try to partially bake the crust next time! The taste was amazing though!! Great recipe
I made this pie today and it was still warm after dinner. It’s so good! The crumble topping is delicious. The uniform sliced apples are a must. Thanks to you!
I can’t wait to try it with vanilla bean ice cream when I return from the store tomorrow. The pie should be set up better and cut into clean pieces. It’s already a 5-star to me!
Hi Sally! This will be my first time baking a homemade pie, do you prefer to use a ceramic or glass pie dish??
Hi Amanda, We find that crusts baked in heavy ceramic never brown as nicely as when they’re baked in glass. We always recommend glass pie dishes.
This is so good! But it took forever to bake in my newish, accurate convection oven. Ninety minutes (not 30-35) after the initial 20 minutes, it was finally ready! When I try this again, I think I’ll prebake the filling for a bit before putting it into the crust.
Hi, is there a recommendation for a walnut substitute or could I leave them out? My husband is allergic but I rather do a crumb typing than a regular pie crust. I didn’t see it in the notes but maybe I missed it.
Hi Erin, You can make a streusel topping which uses oats instead of nuts. Follow the instructions for the topping on our Apple Pie Bars.
Tasty pie overall. The apples cooked well and the outer crust was golden brown. The problem was the bottom of the crust was soggy and appeared under cooked. Should the sheet pan be pre-heated before placing the pie in the oven?
Hi Adam! Sounds like your pie simply needed more time to bake in the oven – an easy fix for next time!
This has to be one of the best desserts I’ve ever made. I used your pie crust recipe which turned out good – I think I just need to practice making crust some more. I loved the way the filling smelled, just like Christmas.