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The Best Apple Crumble Pie

2 hours prep time + 60 Minutes Baking


12 servings

The Best Apple Crumble Pie beckons you with its perfect fusion of tart apples and sweet crumble. Choosing the right apples is crucial, and this recipe champions the delectable balance between Granny Smith’s tartness and Honeycrisp’s sweetness.

Every slice is an ode to autumn, capturing the essence of cozy gatherings and heartfelt memories. Whether you prefer it fresh from the oven or reheated with its crumble regaining its crispy charm, this pie promises an unforgettable experience. Dive in, relish, and let every bite transport you to a world of nostalgic comfort.

Do you love desserts as much as I do? Try also these incredibly delicious Strawberry Crumble Bars!



Adjust Servings
250 grams all purpose flour
160 grams cold unsalted butter
60 ml cold water
pinch of salt
800 grams peeled and sliced apples
2 tablespoons lemon juice
2 tablespoons cornstarch
125 grams white sugar *you can reduce 20-25g if you use sweeter apples
1/2 teaspoon cardamom
2 teaspoons cinnamon
1 teaspoon vanilla extract
For Crumble Topping
150 grams brown sugar
150 grams all-purpose flour
100 grams unsalted butter
60 grams chopped walnuts
1 teaspoon cinnamon
Nutritional Information
433 Calories
21 g Fat
4 g Protein
58 g Carbs
29 g Sugars


Make the Pie Crust
Put the flour and salt in a large bowl and mix thoroughly. Then add the cold butter cut into small cubes - the butter must be really cold, fresh out of the fridge. Crumble the butter with the flour into a crumb first.
Then gradually add the cold water (the season you are baking in also affects the dough, sometimes more water is needed, sometimes less) and make a cohesive dough. Don't knead the dough for too long - it's quite enough if the dough holds together. Wrap the prepared dough in foil and chill in the fridge (for at least 60 minutes).
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Make the Filling
Drizzle the sliced apples with lemon juice, sprinkle with sugar, starch, cinnamon, vanilla extract and cardamom. Mix well and let stand for at least an hour to let the apples release their juices. Then put the apples in a strainer and let them drip for a while.
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Prepare the Crumble
Take the chilled dough out of the fridge and let it rest at room temperature for a while. Meanwhile, prepare the crumble. In a medium bowl, combine all the ingredients for crumble and using your hands create the crumble topping. The crumble should be thick and crumbly. And now it's time to preheat your oven to 190°C.
In the next step, roll out the dough into a thin sheet that is about 2 to 3 cm larger than the pie tin. Carefully roll the prepared dough sheet onto a rolling pin and transfer to the pie tin. Flatten the dough and spread evenly. Clean the edges and fill in where the dough is missing. Pierce the dough at the bottom with a fork. Add the apples and top the apple filling with the crumble.
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Bake the Pie
Put the cake in a preheated oven at 190 °C and bake first for about 20 minutes. If the cake bakes too quickly on the surface, cover it with aluminium foil. After 20 minutes, reduce the temperature to 175 °C and bake for approximately another 35-40 minutes. Allow the pie to cool for 2-3 full hours at room temperature before serving. Serve with a scoop of vanilla ice cream. Enjoy!
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This recipe assumes a cake tin with a diameter of 24 cm.
In order to make the dough beautifully flaky after baking, you need to knead it as little as possible in the final stage. Don't be afraid to have the dough less continuous and the pie even a little more messy, the result will still be absolutely awesome or maybe even better!
If you're using store-bought pie crust, allow it to come to room temperature before unrolling to prevent cracks.
Traditionally, the pie crust is made without sugar, but if you want the dough to be slightly sweet, add 2 to 3 tablespoons of caster sugar to the flour.
The type of apple you choose can greatly impact the flavor and texture of your pie. Tart apples like Granny Smith hold up well during baking and provide a nice contrast to the sweet crumble. If you prefer sweeter pies, go for Fuji or Honeycrisp.
The crumble topping can brown quickly. If you notice it getting too brown before the pie is done, lightly cover the pie with aluminum foil to prevent burning.
Before storing the pie, ensure it has cooled down to room temperature. This prevents condensation which can make the crumble soggy. Cover the pie with plastic wrap or aluminum foil and refrigerate. Consume within 3-4 days for the best taste and texture.
If you wish to store it longer, apple crumble pie freezes well. Wrap the pie tightly and store it in the freezer. When ready to eat, you can reheat it in the oven until warmed through.

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