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Apple Crumble Pie Recipe

Apple Crumble Pie Recipe

By What’s Baking

A comforting double-crusted pie filled with tender spiced apples and topped with a buttery, golden crumble for the perfect balance of crispy, crunchy texture and warm fruity sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a rustic apple crumble pie sitting on a weathered wooden cake stand, with one slice being gently removed to reveal the tender, cinnamon-spiced apple filling. Golden afternoon light streams across the scene, highlighting the textural contrast between the flaky pastry base and the crunchy, nubbly crumble topping that's bronzed to perfection. A light dusting of powdered sugar catches the light, while small droplets of caramelized apple juices bubble around the edges. In the background, a few whole apples and scattered cinnamon sticks add context, while a scoop of slowly melting vanilla ice cream waits alongside the plated slice, creating wisps of steam where hot pie meets cold cream.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the pastry base:</strong></li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">85g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item"><strong>For the apple filling:</strong></li><li class="ingredients-single-item">750g cooking apples (Bramley or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item"><strong>For the crumble topping:</strong></li><li class="ingredients-single-item">100g plain flour</li><li class="ingredients-single-item">75g cold unsalted butter, cubed</li><li class="ingredients-single-item">75g demerara sugar</li><li class="ingredients-single-item">50g rolled oats</li><li class="ingredients-single-item">25g chopped nuts (walnuts or almonds)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (keeping everything as cool as possible helps create a flaky texture). Stir in the sugar, then add the egg yolk and enough ice-cold water to bring the dough together. Shape into a disc, wrap in cling film, and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the pastry chills, prepare the filling. Place the sliced apples in a large bowl and toss with lemon juice to prevent browning. In a separate bowl, mix together the sugar, cinnamon, nutmeg, and cornflour, then sprinkle over the apples and toss until evenly coated. The cornflour will thicken the apple juices as they bake, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan/Gas 5). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your pie dish with some overhang. Carefully transfer to the dish, pressing it gently into the corners without stretching. Trim any excess, leaving about 1cm overhang, then fold this under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is just beginning to color. This crucial step prevents the dreaded soggy bottom by creating a barrier between the crust and juicy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is blind baking, make the crumble topping. In a medium bowl, rub the cold butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar, oats and chopped nuts. The varying sizes and textures will create delightful crunch and caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the pastry case is ready, fill it with the apple mixture, mounding it slightly higher in the center (the apples will shrink during baking). Sprinkle the crumble topping evenly over the apples, making sure to cover the filling completely and pressing down very gently.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 35-40 minutes, until the crumble is golden brown and you can see the apple filling bubbling around the edges. If the topping browns too quickly, cover loosely with foil. The bubbling is an important visual cue - it means the cornflour has activated and thickened the juices.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let cool on a wire rack for at least 30 minutes before serving. This resting time allows the filling to set so it won't run everywhere when sliced. Serve warm with vanilla ice cream, custard, or freshly whipped cream. The pie will keep, covered, at room temperature for 2 days, or can be frozen (unbaked) for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 385 calories
🥑 Fat: 18 g
🧈 Saturated Fat: 10 g
🍞 Carbohydrates: 52 g
🍭 Sugar: 28 g
🍗 Protein: 4 g
🫀 Cholesterol: 85 mg
🧂 Sodium: 210 mg

Chef’s Notes

A few helpful details for making this recipe.

How do I prevent a soggy bottom on my apple pie?

Prevent soggy bottoms by blind baking the pastry case first (15 minutes with baking beans, 5 minutes without), adding cornflour to the apple filling to thicken juices, and ensuring your oven is properly preheated. The pre-baked crust creates a barrier between the pastry and juicy filling.

What are the best apples to use for a crumble pie?

Bramley or Granny Smith apples are ideal as their tartness balances the sweet topping and they hold their shape when baked rather than turning mushy. For complexity, you can mix cooking apples with a sweeter variety like Honeycrisp or Braeburn for varying textures and flavours.

Can I make this pie ahead of time and freeze it?

Yes! You can freeze the unbaked pie for up to 3 months. Prepare the complete pie but don't bake it, then wrap tightly in cling film and foil. Bake from frozen, adding 10-15 minutes to the cooking time. Alternatively, the baked pie can be frozen and reheated from frozen until heated through.

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