This Apple Crumble Pie is loaded with tender apples, warm spices, and a crunchy oat brown sugar streusel that takes it over the top!
If you know me at all, you know I’m a little opinionated about pie.
Pie was never one of my great loves (cue the shock and awe!), but this Apple Crumble Pie, along with a few other favourites like this Banana Cream Pie and this Strawberry Cream Cheese Pie, are slowly changing my mind.
Pie for me is not about the crust — it’s about the filling and what I can top it with.
Brown sugar, oats and butter combined to make the ultimate crunchy streusel? Plus ice cream?
That’s a winner in my books.
This Apple Crumble Pie is the ultimate apple pie/apple crisp mash up and you’re going to want to add it to your fall baking list!
Check out my tips below for making it the best Apple Pie you’ve ever had.
How to make this Apple Crumble Pie recipe particularly awesome:
- Make your pie crust in a food processor: I know that not everyone has one, but if you do have one, and you’ve struggled with pie pastry like I have, try doing it in the food processor. It makes it so easy and is the first time I really found success with pie crust!
- Peel and thinly slice or chop your apples: I’m not into extra work for no reason, so when I recommend you peel your apples, do it. The apple peel will make it harder to slice and you’ll notice it when all you want to be biting into is a soft, tender apple filling. It’s also important to try to slice them the same thickness so that everything cooks at the same rate.
- Top that crispy crunchy streusel with a big scoop of vanilla ice cream and any of your guests (if you choose to share) will be in apple pie heaven.
Which apples are best for this Apple Crumble Pie?
Baking apples are generally apples that are a little firm and a little tart.
This way, they don’t break down when they’re cooked and turn to mush, so you have a beautiful apple pie instead of applesauce.
My favourites are Granny Smith, because they are firm, not too sweet, easy to find year round and not too expensive.
Honeycrisp and Pink Lady are my two back ups, but they are generally harder to find and more expensive.
Tips for freezing pie:
Freeze a baked apple pie:
You can bake this pie completely and freeze to warm and serve later.
Simply cool slightly, wrap tightly in plastic wrap or foil, and place on an even shelf in the freezer.
It will keep for 3-4 months, and when you want to serve, place in a 350 degree oven and bake just until heated through.
Freeze an unbaked apple pie:
If you prefer, you can prepare the pie completely and freeze before baking.
Simply cover tightly (I usually use plastic wrap and then tin foil to prevent freezer burn), place on an even shelf and freeze.
The pie will keep for 3-4 months in the freezer, and when you want to serve, place in a 350 degree oven and bake until golden (about 15-20 minutes longer than the bake time for a fresh pie).
More apple recipes you’ll love!
Apple Crumble Pie
- 1 1/4 cups all purpose flour (163g)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup butter cold cut into cubes
- 1/4 cup cold water
- 6 Granny Smith or baking apples 3lbs, peeled and sliced
- 1/2 cup granulated sugar (100g)
- 3 tablespoons all purpose flour (25g)
- 1/2 teaspoon apple pie spice or cinnamon
- 3/4 cup rolled or large flake oats (55g)
- 1/4 cup all purpose flour (33g)
- 1/4 cup brown sugar (45g) packed
- 1/4 cup cold butter cut into cubes
- Add flour, salt and sugar to a food processor. Pulse to combine.
- Add butter cubes, and pulse until the largest pieces of butter are about the size of a pea.
- Add the cold water, and pulse until the dough comes together. It should not be wet or sticky.
- Shape into a disc, wrap in plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to several days).
- When ready to prepare your pie, roll out dough on a lightly floured surface, roughly two inches larger than the pie you are using. Trim and crimp as desired and refrigerate until ready to fill.
- Combine apple slices, sugar, flour and apple pie spice in a medium bowl.
- Spread into prepared pie crust.
- In a medium bowl, combine oats, flour and brown sugar.
- Add butter cubes and use a pastry cutter or fork to cut in butter until mixture resembles oatmeal cookie dough -- it should stick together when you press it.
- Crumble over apples in pie crust.
- Bake at 375 degrees F for 30 minutes or until crust and topping is golden. Cover with foil and continue baking for 40-50 more minutes, until apples are juicy and bubbling at the edges.
- Let cool for 1-2 hours before slicing. Refrigerate leftovers up to 3-4 days.