We love pie and of course, Apple Pie is a favorite. This apple crumble pie is a sweet twist on the classic and just as delicious as our fruity Strawberry Pie and Cherry Pie.
All About Apple
Apple crumble pie is also called a Dutch apple pie. Instead of a traditional pie crust topping it has a crumble topping made by cutting butter into a sugar-flour mixture. When it is sprinkled on top the butter helps turn the mixture into a delicious golden crumbly topping. My hubby loves apple pie, and this is his favorite way to eat it – with a sweet crumbly top! It’s absolutely heavenly. You definitely save time not needing to make a crust for the top. Save even more time by using a store-bought crust, but our Homemade Pie Crust is also delightful! Serve this up with whipped cream and Ice Cream and you’ll have one mouth-watering dessert.
How to Make Apple Crumble Pie
Using a premade pie crust makes this tasty apple crumble pie recipe even easier! PREP. Preheat oven to 400°F. Add Pie Crust to your pie pan and set aside. APPLES. Toss apples in a Ziploc bag with flour and mix to coat. Remove apples and toss in a bag with sugar and cinnamon. Arrange slices in the pie dish making sure to include any excess cinnamon and sugar. TOPPING. In a medium bowl, mix together sugars and flour and cut in butter until crumbly. Spoon the apple pie crumble topping over the apples covering the top. BAKE + ENJOY! Bake for 45 minutes. Top with Whipped Cream or serve warm with ice cream.
Ingredient Tips
This easy crumble apple pie starts with the best ingredients! Pie crust. You can make your own pie dough. This Homemade Pie Crust recipe has all the tips and tricks to get a delicious flaky pie crust. Apples. Apple pies are pretty forgiving when it comes to the type of apples used. Pretty much any type can be made into a pie however it can be helpful to know which types are sweet or tart and which tend to hold up during baking. You can also mix a couple of different types together.
Sweet: Fuji, Gala, Golden Delicious, Opal, and Envy apples Sweet and tart: Red Delicious, Honeycrisp, Braeburn, Cosmic, and Jazz apples Tart: Pink Lady and Granny Smith apples
Recipe Tips
Make the perfect pie with these simple tips and top it off with any of our favorites. Topping. Top with a drizzle of Caramel, a scoop of vanilla ice cream, or a dollop of whipped cream. Crumble. Add chopped nuts or oatmeal to the crumble topping mix which helps give a crunchy texture.
If the crumb topping begins to brown before the filling is finished, tent a piece of tin foil over the top during the remainder of the baking time.
Easy Clean up. Sometimes the pie filling might bubble out of the pan. Add a baking tray, lined with foil or parchment paper to the oven when you preheat it. If the pie bubbles over, the sticky juices will be caught by the pan and not land on the bottom of the oven. Apple filling. Apples tend to brown fairly quickly so coat them right away to help with an oxidation reaction.
Use a deep dish pie plate to be able to fit all of the apple filling. Slice the apples all the same size so that they cook evenly.
Storing Pie
Store an unbaked pie. Prepare the pie ahead of time and store it in the fridge or freezer to bake up later. Cover the pie with plastic wrap and refrigerate for 1-2 days. To freeze, wrap it again with aluminum foil and keep it for 3-4 months.
No need to thaw the pie before baking it. Preheat the oven to 425°F. Remove the plastic wrap then loosely put the foil back on. Bake for 20 minutes, then reduce the heat to 350°F and bake for another 50 minutes or until the pie is bubbly. If desired, remove the foil during the last 10 minutes to help the topping crisp up more.
Store a baked pie. Allow the pie to cool before covering it. It can remain on the counter at room temperature for a day or two or stored in the refrigerator for about 4 days.
Allow the pie to come to room temperature before heating it in the oven (preheat to 325°F) for 15-20 minutes.
For More Apple Desserts, try:
Apple Crisp Apple Cobbler Slow Cooker Apple Crisp Apple Crescent Dumpling Apple Dump Cake
