Apple Crumble Pie

apple crumble pie on gray countertop
Photo: Nico Schinco
Prep Time:
1 hrs
Total Time:
11 hrs 45 mins
1 9-inch pie

Filled with three different varieties of apples, this apple pie has next-level texture and flavor. A simple mix of butter, brown sugar, flour, and oats creates a topping with sublime texture and crunch.


Pie Filling

  • 3 pounds apples (see cook's note), peeled, cored, and cut into ½-inch-thick slices (8 cups)

  • 3/4 to 1 cup granulated sugar

  • ½ teaspoon kosher salt (we use Diamond Crystal)

  • 1 tablespoon apple-cider vinegar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • teaspoon ground cardamom

  • teaspoon freshly ground black pepper

  • Pinch of ground cloves

  • 3 tablespoons unbleached all-purpose flour, plus more for dusting


  • ½ recipe Test Kitchen's Favorite Pate Brisée (1 disk)

  • 1 large egg, lightly beaten

  • 6 tablespoons unsalted butter, softened

  • ¼ cup packed light brown sugar

  • ½ teaspoon baking powder

  • ½ teaspoon kosher salt (we use Diamond Crystal)

  • ¾ cup unbleached all-purpose flour

  • ½ cup quick-cooking rolled oats


  1. For the Filling: In a large heatproof bowl, toss together apples, granulated sugar (use 1 cup if your apples are very tart), salt, vinegar, and spices. Let stand at room temperature, stirring occasionally, for at least 3 hours, or refrigerate (covered) up to 24 hours.

  2. Stir flour into macerated apple mixture, then set a colander over another bowl and drain, reserving liquid. Transfer liquid to a small saucepan; return apples to bowl. Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. Stir back into apple mixture.

  3. For the Crust: Preheat oven to 400°F, with a rack in bottom third. On a lightly floured surface, roll out disk of dough 1/8 inch thick (about 13 inches in diameter). Fit it into a 9-inch pie dish. Trim overhang to 1 inch, fold edges under, and crimp as desired. Brush edges of crust with egg and fill with apple mixture; refrigerate for 15 minutes (to help crust hold its shape in the oven).

  4. For the Topping: In a medium bowl with an electric mixer, beat butter, brown sugar, baking powder, and salt until light and creamy, about 2 minutes. Add flour and oats and beat to combine.

  5. Crumble topping over filling and bake for 20 minutes. Reduce oven temperature to 375°F and bake until golden brown all over and bubbling in center, 50 to 60 minutes more. (If the top browns too quickly, tent it with foil.) Transfer to a wire rack and let cool completely, at least 6 hours.

Cook's Notes

The secret to next-level filling is combining different apple varieties. The ideal mix ranges in taste from sweet to tart to good, old-fashioned apple flavor, and includes some firm ones that hold their shape, so you don’t wind up with pie full of applesauce.

Try one of these formulas for the filling in this pie:

1 1/2 pounds Braeburn (sweet-tangy and firm) + 1 1/2 pounds Granny Smith (tart) + 1/2 pound McIntosh (classic apple flavor)


1 1/2 pounds Golden Delicious (sweet-tangy and firm) + 1 1/2 pounds Granny Smith (tart) + 1/2 pound Macoun (classic apple flavor)

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