Perfectly tart, cut with sweet cinnamon and a delicate homemade crust, this Famous Apple Pie Crumble will change everything you know about apple pie. Warm and tender apples wrapped in decadent filling and a flakey crust will send you into heaven.
Disclosure: I am an apple pie fan, but honestly, I am a bigger critic. Although I have a handful of things I’m very critical of, apple pie is definitley one of them.
It is hard to tell if the savory apple pie filling or the pie crust is my favorite part. By the way, the pie crust recipe is stunning and absolutely delicious. I’m not exaggerating, I’ve had so many people want to pay me just for making pie crust. Homemade apple pie does take some work, so I make 2-3 at a time, either use them for a party or freeze it for later. I make this twice a year, and I get myself stocked.
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How to Video for Famous Apple Pie Crumble
This became a famous staple during holidays and summers. It is good to warm up right after a meal or simply eat cold in the refrigerator at midnight (don’t ask how I know that). Nonetheless, the people go nuts over this…even the animals (and your house smells amazing).
It is worth every effort you make! (kinda like childbirth 😉)
Common Questions.
What kind of apples should I buy?
Any kind! You can make it with a mix of apples you already have or buy a lot of granny smiths to make it super tart. I have made this many times and used a different apple each time. The only difference I have found is that Granny Smiths make it a bit more tart. The variety of apples, I feel, is unique and adds that “something” we are always trying to figure out what is so good.
Do I need to make the pie crust homemade?
NO! That is totally up to you —no pressure. I will take a lot less time and stress not making it. Here is my thought: It is worth it. The crust is the foundation of the pie, and it does change a lot about it. Although it can be more stressful, it will take a couple of times to get used to it, and then you get the hang of it.
If this is your first time making apple pie, I would take some shortcuts and buy it. There is no need to take on the world.
My Pie crust stuck to the table!
No worries—this happens 😌. Use a bench scraper to carefully release it, then add a light sprinkle of flour to your table. Heck, y’all! Use your finger to punch down and band-aid anything that is loose, broken, bunched up, or cut up. It’s like a play-dough game. Just call it rustic 😉.
Is the apple Crumble too sweet?
It is sweet, but I would not say it’s too sweet. If you are afraid of being “too much” sugar, then I would go with rolling over another pie crust on top and slicing pretty slits in the sides. Otherwise, a pretty lattice cover can also be made (this type can be tricky–you can do it!!)
Quick bits of advice:
- Take one bite at a time. Make the filling, crust, and crumble. Assemble. Don’t wait for each step; come and go as you need.
- Don’t let kids help until you feel confident about making the recipe. Have fun making this first, then add the kids at parts with some wiggle room. For example, I let my kids help with the filling, and the big kids helped me perfect the crust’s edges. That’s all I can handle 🤣.
- Helpful tip: If you are short on time, divide each step amongst days. Each step can be made and kept in the refrigerator in an air-tight container, and each step can be added up one at a time.
- I always make more filling than necessary. It can be repurposed in so many ways, or you can make this pie bustling! Dang it, I can’t resist a bustling pie!
Instructions To Make the Apple Pie Filling.
Step one: Gather supplies and Ingredients.
Gather your ingredients to make the filling. Get a large bowl and a potato peeler.
Note: Your apple selection can be of any type. Even if there are various types, they all taste the same, although Granny Smith apples may be a bit more tart.
Step two: Peel and Slice Apples.
Core the peel off the apples, then slice them into thin slices and place them in a large mixing bowl. Add the Lemon zest and juice to keep the apples from browning. These thin slices will be about 1/8th thick. If you can trust your kids or friends, let them help; this can take the longest time.
Step three: Cook the apple filling.
Add all the sliced apples, lemon, brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom in a large stock pot. Cook on medium to low heat while folding your filling to incorporate the flour and sugar. Once the flour is thoroughly mixed in and the apples start to cook down, cook for about 10 minutes more, making sure not to break your cute little apple slices. You know the filing is done when thick and the apples are floppy and fork tender. Turn off the heat, add vanilla, and stir in.
Apples should be fork tender but slightly al dente. This filling will not cook in the oven, so now is your time to make it how you like it!
Step Four: Let the Apple filling cool.
Scrape your sides down, remove from the burner, and let it cool completely. You can spread it on a sheet pan to cool down or let it sit to the side, turning it often and letting it cool off for at least an hour. This filling MUST be completely cool before putting it into a pie crust.
If you are making your own homemade pie crust, do it now (and even the crumble) while you wait for the filling to cool completely.
Step Five: Roll out the Crust.
Once the filling is completely cool, roll out your pie crust and put it into the pie pan. Let the edges hang off the sides and scoot the crust into the edges. See my post on dilly pie crust for more explanation. Crimp the side with your knuckle and two fingers. Once the crust is just right, add the pie filling below.
Step six: Pour filling into the crust & Egg wash the crust edges.
Use a rubber spatula to scrape the bowl and flatten the pie filling evenly across the pan. Paint the edges with the egg wash (1 egg beaten with one tsp of milk).
Step seven: Foil the edges and cook.
Cover the crust edges with foil (so they don’t burn). Either store it in the refrigerator for another time to cook or cook it now at 425 for 20 minutes. Remove the foil and cook for another 5 minutes until the edges are golden brown.
Note: Cook in the center of the oven; if the pan is full, add a pan to the bottom rack in case it overflows.
I like to take my uncooked pie out of the refrigerator right before dinner and cook it while eating dinner. The guests will be excited to smell the most decadent apple pie they will ever have as they finish their meal.
Be careful! It is piping hot! Let rest for 10 minutes and dive in! Add vanilla ice cream and/or caramel. Enjoy the next addiction 🙂
How to make the Crumble.
Super easy and super fast!
Step one: Soften butter in a bowl.
In a medium-sized mixing bowl, melt 6 tbsp butter in the microwave for 15 seconds, flip, and add ten more seconds. This makes it soft and a little melted, which makes it perfect to work with.
Step Two: Mix ingredients & let crumble.
Add one and one-half cups of brown sugar, six tablespoons flour, and four packed teaspoons of cinnamon, and start to blend and circle in the bowl with a pastry cutter or fork. It should begin to combine and ball up on its own. Make as coarse or as fine as you like. I like to have a mix of big chunks and little chunks.
Step three: Add to pie.
Add to the top of the pie, making it quite a thick layer. (some of it will cook down and settle)
The Famous Pie Crust.
This needs a post in and of itself. Heavenly flakey, with a slight chew–it is like biting through a thin buttery croissant. It is worth every single blasted effort. This may end your pie crust journey.
Pie Crust Recipe:
I posted this crust on the dilly pot pie recipe, which has many directions in the post itself. It’s the same recipe, yet the filling can range from pie filling to pot pie to quiches and more!
Pie Crust
Equipment
- food processor or hand pastry blender
- plastic wrap
Ingredients
- 2 ½ cups flour
- 2 Heaping teaspoons sugar
- 1 tsp salt
- 1 cup salted butter cut into cubes MUST BE COLD BUTTER
- 3 tbsp shortening
- 1/4th cup ice water Amount includes ice and water
Instructions
- Layout two long stretches of plastic wrap on the countertop that crosses like a "t", about 36 inches long each. This is what you'll be putting the crumbly dough into.
- In your food processor (which makes it all much easier), add flour, salt, and sugar. Pulse a couple of times to blend. (Or if using a pastry cutter, assemble in bowl and whisk dry ingredients together)
- While blending add small pieces of cold butter and shortening until it turns into a sandy consistency. (If using pastry cutter, cut butter and shortening into dry ingredients until a gravel-type consistency)
- Add up to ½ cup of ICE water (measurement does not include the ice) while blending. Go slow, you may not need to use all of it. You are looking for a coarse crumble. To test when it is ready, you should be able to pinch it and make it into a ball. Do not over blend.
- Turn the dough into your plastic wrap. Pull the sides of the wrap and shape into a flat ball. Refrigerate for at least 2 hours.
- When ready to use, lightly flour the table or counter top. Divide dough into two, make two dough balls. With your rolling pin, start in the middle of the dough, and work your way out. Turn the rolling pin to evenly flatten making it into a circle as best as possible. You want it 1/4th inch evenly thick. Continue to flour whenever it is sticking to the table or the pin. (I like to flour my rolling pin too)Gently lay into the pie pan or tart pan your using. If you are having trouble getting it off your surface, use a sharp knife or bench scraper to gently scrape it off and use flour to help assist.If you are needing to precook it, cook at 375 for 15-18 minutes.
- TIPS!: make sure your butter and water are COLD, COLD, COLD when blending. Also, it will need to rest in the refrigerator for at least 30 minutes. Over 2 hours is ideal.
How to store every last bite…
How to store?! You can freeze the unused (clean) pie in its original pan for up to 3 months. Just wrap it with plastic and foil and seal it really tight!
Refrigerate for up to 4 days (if it lasts that long), and eat as you go.
Repurpose it!
Use the pie (or even just the filling) to:
- Please put it on top of the ice cream.
- Mix into with homemade vanilla ice cream.
- Slap it on a puff pastry in a muffin pan in the oven (like the one at Starbucks)
- Wrap up in a Pillsbury® dough.
- Make it into a galette like this cherry almond galette (that is to die for)
Enjoy every last bite!
We love this time and time again. Have fun and enjoy the process! (and the process of eating it 😂💃)
Yours truly,
Lisa McFranny Pants (with the apple bottom fur)
Famous Apple Pie Crumble Recipe (printable) Card
You can pin it, print it, or screenshot it! Please comment with any questions and tell me how it went!
Famous Apple Pie Crumble
10
servings30
minutes25
minutes1
hourIngredients
2 large bags/5 lbs 2 apples (of any type), peeled and sliced
1/2 tsp 1/2 lemon zest
1 medium 1 Ripe lemon juiced
1 cup 1 brown sugar, packed
1 cup 1 granulated sugar
5 tbsp 5 flour
1/4th tsp 1/4th salt
1 & 1/2 tsp 1 & 1/2 cinnamon
3/4th tsp 3/4th nutmeg
1/2 tsp 1/2 cardamom
1 tsp 1 vanilla
1 homemade 1 pie crust
1 large 1 beaten egg with 1 tsp milk (egg wash) in a bowl
- Apple Crumble Topping
1 & 1/2 cup 1 & 1/2 brown sugar
6 tbsp 6 flour
3 tsp 3 cinnamon, packed
6 tbsp 6 butter, melted
Make the Filling
- Gather your ingredients to make the filling. Get a large bowl and a potato peeler.
Note: Your apple selection can be of any type. Even if there are various types, they all taste the same, although Granny Smith apples may be a bit more tart. - Core the peel off the apples, then slice them into thin slices and place them in a large mixing bowl. Add the Lemon zest and juice to keep the apples from browning. These thin slices will be about 1/8th thick. If you can trust your kids or friends, let them help; this can take the longest time.
- Add all the sliced apples, lemon, brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom in a large stock pot. Cook on medium to low heat while folding your filling to incorporate the flour and sugar. Once the flour is thoroughly mixed in and the apples start to cook down, cook for about 10 minutes more, making sure not to break your cute little apple slices. You know the filing is done when thick and the apples are floppy and fork tender. Turn off the heat, add vanilla, and stir in.
Apples should be fork tender but slightly al dente. This filling will not cook in the oven, so now is your time to make it how you like it! - Scrape your sides down, remove from the burner, and let it cool completely. You can spread it on a sheet pan to cool down or let it sit to the side, turning it often and letting it cool off for at least an hour. This filling MUST be completely cool before putting it into a pie crust.
If you are making your own homemade pie crust, do it now (and even the crumble) while you wait for the filling to cool completely. - Once the filling is completely cool, roll out your pie crust and put it into the pie pan. Let the edges hang off the sides and scoot the crust into the edges. See my post on pie crust for more explanation. Crimp the side with your knuckle and two fingers.
- Use a rubber spatula to scrape the bowl and flatten the pie filling evenly across the pan. Paint the edges with the egg wash (1 egg beaten with one tsp of milk).
- Cover the crust edges with foil (so they don’t burn). Either store them in the refrigerator for another time to cook or cook them now at 425 for 20 minutes. Remove the foil and cook for another 5 minutes until golden brown.
Note: Cook in the center of the oven; if the pan is full, add a pan to the bottom rack in case it overflows.
I like to take my uncooked pie out of the refrigerator right before dinner and cook it while eating dinner. The guests will be excited as they finish their meal to smell the most decadent apple pie they will ever have.
Be careful! It is piping hot! Let rest for 10 minutes and dive in! Add vanilla ice cream and/or caramel. Enjoy the next addiction 🙂 - Making the Crumble
- In a medium-sized mixing bowl, melt 6 tbsp butter in the microwave for 15 seconds, flip, and add ten more seconds. This makes it soft and a little melted, which makes it perfect to work with.
- Add one and one-half cups of brown sugar, six tablespoons flour, and four packed teaspoons of cinnamon, and start to blend and circle in the bowl with a pastry cutter or fork. It should begin to combine and ball up on its own. Make as coarse or as fine as you like. I like to have a mix of big chunks and little chunks.
- Add to the top of the pie, making it quite a thick layer. (some of it will cook down and settle)
Recipe Video
Notes
- check the post for any specifics.