1. What’s the best type of apple to use?

A mix of tart and sweet apples works best. Try Granny Smith, Honeycrisp, Fuji, or Pink Lady for a balanced, flavorful filling in your Apple Crumble Pie .

2. Can I use store-bought pie crust?

Yes! While homemade crust adds amazing flavor and texture, a good-quality store-bought crust is a great shortcut for a quicker Apple Crumble Pie .

3. Can I make this pie ahead of time?

Absolutely. You can bake the full pie up to a day in advance. Just let it cool completely, then cover and store at room temperature. This makes Apple Crumble Pie perfect for holidays and entertaining.

4. Can I freeze Apple Crumble Pie?

Yes. Once fully baked and cooled, wrap your Apple Crumble Pie tightly and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

5. Why is my crumble topping too soft?

Too much butter or not enough flour can cause a soggy crumble. Make sure to measure carefully and bake the Apple Crumble Pie long enough for the topping to crisp.

6. Can I make this pie vegan?

Yes! Use a vegan pie crust and plant-based butter for the crumble. Swap honey or caramel for maple syrup if needed. You'll still get a delicious, fully vegan Apple Crumble Pie .

7. How do I store leftovers?

Cover leftover Apple Crumble Pie tightly and store in the refrigerator for up to 5 days. Reheat slices in the oven or enjoy them chilled.

8. Can I use other fruit in this pie?

You can! Pears, cranberries, or even blackberries can be mixed with apples to add variety. Just keep the apple base for structure and sweetness.

9. How do I keep the bottom crust from getting soggy?

Leave excess juice from the apple mixture in the bowl before filling the crust, and bake the Apple Crumble Pie on a lower rack for better bottom heat.

Apple Crumble Pie: 7 Irresistible Secrets for the Best Fall Dessert

Description

A deep‑dish apple crumble pie with a thick, buttery crumble topping and juicy spiced apples baked in a flaky crust. Perfect for fall and cozy gatherings, this dessert offers a balance of tart and sweet apples, warm spices, and crunchy walnuts—served best with vanilla ice cream or whipped cream.

Ingredients

Scale

Pie Crust

1 (homemade) pie crust disc (or store‑bought if preferred)

Apple Filling

8‑10 cups apple slices (about 5‑6 large apples; mix varieties such as Granny Smith, Honeycrisp, Fuji, or Pink Lady)
2 Tbsp lemon juice
¼ cup all‑purpose flour (spooned & leveled)
½ cup granulated sugar
1½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp pure vanilla extract

Crumble Topping

½ cup packed light or dark brown sugar
¾ cup all‑purpose flour
¾ cup chopped walnuts
1 tsp ground cinnamon
5 Tbsp unsalted butter, melted and slightly cooled

Cook Mode Prevent your screen from going dark

Instructions

Prepare the pie crust through step 5 of your crust recipe. (Chill dough as needed.)
In a large bowl, combine apples, lemon juice, flour, cloves, nutmeg, cinnamon, granulated sugar, and vanilla extract. Stir until evenly coated. Let the mixture rest while the oven preheats (to help apples release some juice).
Preheat oven to 400°F (204°C). Roll out chilled dough into a 12‑inch circle; carefully place into a 9×2‑inch pie dish. Trim excess and flute edges.
Spoon apple filling into the crust, leaving most of the liquid behind in the bowl.
Make crumble topping: in a medium bowl, mix brown sugar, flour, cinnamon, walnuts, then stir in melted butter until crumbly. Sprinkle the crumble mixture evenly over apples.
Place pie on a baking sheet. Bake in oven at 400°F for 20 minutes. After 20 minutes, reduce heat to 375°F (190°C) and bake an additional 30‑35 minutes. (Use a pie crust shield or foil over edges after the first 20 minutes to prevent over‑browning.)
Allow the pie to cool for 3 full hours at room temperature before cutting and serving. Serve with vanilla ice cream if desired.

Notes

Make Ahead & Freezing: Pie crust dough can be made ahead and refrigerated up to 5 days or frozen up to 3 months.

Filled & baked pie freezes well for up to 3 months; thaw overnight in fridge and bring to room temperature before serving.

Prepared filling (unbaked) can also be frozen for up to 3 months.

Use multiple apple varieties for best flavor balance.

To avoid soggy crust, leave most juice in bowl before filling crust.

Prep Time: ~ 3 hours (includes chilling + cooling)
Cook Time: 55 minutes
Category: Dessert, Pie
Method: Baking
Cuisine: American, Fall / Comfort Food

Nutrition

Serving Size: 1 slice (assuming 8 slices per pie)
Calories: ~ 450‑550 kcal
Sugar: ~ 25‑35 g
Sodium: ~ 200‑250 mg
Fat: ~ 25‑30 g
Saturated Fat: ~ 12‑15 g
Unsaturated Fat: ~ (rest of fat; predominately from walnuts & butter) ≈ 10‑15 g
Trans Fat: 0 g
Carbohydrates: ~ 65‑75 g
Fiber: ~ 4‑6 g
Protein: ~ 4‑6 g
Cholesterol: ~ 40‑60 mg