Cinnamon Apple Crumble Pie (Printable)

A warm blend of cinnamon-spiced apples with a buttery crumble topping, perfect for autumn gatherings.

# What You Need:

→ Pie Crust

01 - 1 9-inch unbaked pie crust (store-bought or homemade)

→ Apple Filling

02 - 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 2 tablespoons all-purpose flour
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1 tablespoon lemon juice
10 - 1 teaspoon vanilla extract

→ Crumble Topping

11 - 3/4 cup all-purpose flour
12 - 1/2 cup light brown sugar, packed
13 - 1/4 cup granulated sugar
14 - 1 teaspoon ground cinnamon
15 - 1/4 teaspoon salt
16 - 1/2 cup unsalted butter, cold and cubed

# How To Cook:

01 - Preheat oven to 375°F. Position rack in the center.
02 - Place the pie crust in a 9-inch pie dish, trim edges, and flute as desired. Set aside.
03 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss to coat apples evenly.
04 - Transfer the apple mixture into the prepared pie crust, spreading into an even layer.
05 - In a medium bowl, mix flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold cubed butter and blend with a pastry blender or fingers until mixture forms coarse crumbs.
06 - Sprinkle crumble topping evenly over apple filling. Place pie on a baking sheet and bake 45 to 50 minutes until topping is golden and filling bubbles. Tent with foil if crumble browns too fast.
07 - Remove pie from oven and let cool for at least 1 hour to set before slicing.

# Expert Tips:

01 -
  • The crumble topping stays perfectly crunchy while the apples underneath turn silky and sweet
  • It's impressive enough for guests but forgiving enough for a casual weeknight dessert
  • That combination of warm spices makes your whole house smell like a fall memory
02 -
  • Using cold butter for the crumble topping makes the difference between dense and crispy, so don't skip that step or use softened butter
  • The filling will bubble at the edges when it's done baking, that's the signal everything is set perfectly
  • Letting the pie cool completely transforms it from mushy to structured, each slice stays intact instead of falling apart on the plate
03 -
  • Toss your apple slices with lemon juice the moment you cut them to prevent oxidation and browning
  • Keep that butter cold, even chilling your mixing bowl if your kitchen is warm, because cold butter creates pockets that make the crumble texture sing
  • A baking sheet under the pie prevents heat from going straight to the bottom crust and potentially burning it

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