Apple Crumble Pie Recipe

Apples: Fresh apples provide the juicy, sweet base of the pie and should be peeled, cored, and sliced.

Sugar: Regular sugar adds sweetness to the apple filling.

Cinnamon: This spice gives the pie a warm, comforting flavor.

Lemon juice: A little lemon juice keeps the apples from browning and adds a touch of brightness.

Flour: Flour is used in the crumb topping to give it structure.

Brown sugar: Brown sugar adds sweetness and a rich, caramel-like flavor to the topping.

Butter: Cold, diced butter is mixed into the flour and sugar to create the crumbly texture on top.

One of the most important steps in this Apple Crumble Pie Recipe is how you cut in the butter to the flour and brown sugar. This step helps create that crumbly topping that’s so delicious and perfect for baking. Here’s how you can do it:

1. Start with cold, diced butter. Cold butter is key because it doesn’t melt right away, which helps make the topping crumbly instead of doughy.
2. Add the cold butter pieces to the bowl with the flour and brown sugar.
3. Use two forks, a pastry cutter, or your fingers to press and mix the butter into the dry ingredients. You want to break the butter into small bits that look like coarse crumbs—kind of like tiny pebbles.
4. Stop mixing as soon as you see those crumbly pieces. If you mix too much, the butter will melt and the topping won’t be as crumbly after baking.

Doing this right makes the topping golden and crunchy, which is the best part of the pie! If the butter melts too soon, the topping can turn out flat or cakey instead of crumbly, and that’s not what you want.

When I first tried this, I used room temperature butter and ended up with a topping that was more like a soft crust. It still tasted good, but it wasn’t the same satisfying crunch. Now, I always keep my butter in the fridge until the last second. Sometimes, if I’m in a hurry, I even pop the diced butter back in the freezer for a few minutes before mixing. It really helps!

This little trick makes your Apple Crumble Pie topping just right, and it’s a fun step to practice because you can see the texture change as you work. Give it a try—you’ll love the results!

• apples - Substitute with pears: Pears have a similar texture and sweetness when baked, making them a good alternative to apples in a crumble pie.

• sugar - Substitute with honey: Honey provides natural sweetness and adds a slightly different flavor profile that complements the fruit.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can replace cinnamon in desserts.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity to lemon juice and can be used to prevent the fruit from browning and to add a tangy flavor.

• flour - Substitute with almond flour: Almond flour can be used for a gluten-free option and adds a nutty flavor to the crumble.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar texture and sweetness to brown sugar but with a slight hint of caramel.

• butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter and adds a subtle coconut flavor to the crumble.

• Allow the apple crumble pie to cool completely at room temperature before storing. This helps to prevent condensation, which can make the topping soggy.
• Once cooled, cover the pie with plastic wrap or aluminum foil. Alternatively, you can transfer it to an airtight container to maintain its freshness.
• Store the covered pie in the refrigerator for up to 4 days. The cool temperature will help preserve the apples and keep the crumble topping crisp.
• For longer storage, consider freezing the pie. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the wrapped pie with the date and contents before placing it in the freezer. This will help you keep track of its freshness.
• When ready to enjoy, thaw the pie in the refrigerator overnight. This gradual thawing process helps maintain the texture of the apples and the crumble topping.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed pie on a baking sheet and cover it loosely with aluminum foil to prevent the topping from burning.
• Warm the pie in the oven for about 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp up the crumble topping.
• Serve the reheated pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover apple crumble pie in an oven-safe dish.
  3. Cover the pie loosely with aluminum foil to prevent the topping from burning.
  4. Heat for about 15-20 minutes, or until the apples are warm and the crumble is crispy.
  5. Remove the foil for the last 5 minutes if you want extra crispiness.

• Microwave Method:

  1. Place a slice of apple crumble pie on a microwave-safe plate.
  2. Cover it with a microwave-safe cover to prevent splatters.
  3. Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the apple crumble pie on a piece of aluminum foil or a small baking tray.
  3. Heat for about 10-15 minutes, or until the apples are warm and the crumble is crispy.
  4. Keep an eye on it to ensure the topping doesn't burn.

• Stovetop Method:

  1. Place a slice of apple crumble pie in a non-stick skillet.
  2. Cover the skillet with a lid to trap the heat.
  3. Heat on low for about 5-7 minutes, checking occasionally to make sure the apples are warming evenly.
  4. This method helps maintain the crumble's texture while warming the apples.

• Oven: Used to bake the apple crumble pie at the specified temperature of 375°F (190°C).

• Mixing bowl: Utilized for combining the apples, sugar, cinnamon, and lemon juice.

• Pie dish: The dish where the apple mixture is transferred and baked.

• Mixing bowl: Another bowl needed to mix the flour and brown sugar.

• Pastry cutter: Used to cut in the butter until the mixture resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring ingredients like sugar, flour, and lemon juice.

• Measuring spoons: Necessary for measuring smaller quantities like the cinnamon and lemon juice.

• Knife: Used for peeling, coring, and slicing the apples.

• Cutting board: Provides a surface for safely peeling, coring, and slicing the apples.

• Spatula: Helpful for transferring the apple mixture to the pie dish and spreading the crumble topping evenly.

• Cooling rack: Allows the pie to cool slightly before serving.

Prepare the filling: Pre-mix the apples, sugar, cinnamon, and lemon juice the night before and store in the fridge.

Use a food processor: Quickly combine the flour, brown sugar, and butter by pulsing them in a food processor instead of cutting in the butter by hand.

Preheat the oven early: Turn on the oven before you start preparing the ingredients to save waiting time.

Buy pre-made crust: If you’re in a hurry, use a store-bought pie crust to skip the crust-making step.

Slice apples uniformly: Use an apple slicer for quick and even slices, ensuring even cooking.