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Apple crumble pie with golden oat topping and a slice showing tender apple filling

Apple Crumble Pie

A single-crust cinnamon apple pie with a buttery brown sugar and oat crumble topping.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling 3 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch (23 cm) pie crust about 225 g; use all-butter or verified pork-free pastry
  • 850 g apples, peeled and cored thinly sliced; about 7 cups
  • 65 g granulated sugar 1/3 cup
  • 18 g cornstarch about 2 tablespoons plus 1 teaspoon
  • 15 ml lemon juice 1 tablespoon
  • 2.5 g ground cinnamon 1 teaspoon
  • 1.5 g fine salt 1/4 teaspoon, divided equally
  • 90 g all-purpose flour 3/4 cup
  • 45 g old-fashioned rolled oats 1/2 cup
  • 75 g light brown sugar 1/3 cup packed
  • 85 g unsalted butter 6 tablespoons; cold and diced

Method
 

  1. Heat the oven to 425°F (220°C) with a rack in the lower middle. Preheat a rimmed baking sheet if using a metal pie plate; use a room-temperature sheet if using glass. Fit the crust into a 9-inch (23 cm) pie plate without stretching it. Tuck and crimp the edge; chill while you work. Slice the apples about ¼ inch (6 mm) thick. Toss with the granulated sugar, cornstarch, lemon juice, cinnamon and half the salt until no dry starch remains.
    Sliced apples tossed with cinnamon and sugar beside an unbaked pie shell
  2. Combine the flour, oats, brown sugar and remaining salt. Rub in the cold diced butter until no loose flour remains and the mixture forms rough clumps when squeezed. Layer the apples and any juice into the cold shell, putting slightly more fruit in the center. Scatter the oat crumble all the way to the edge without packing it down.
    Oat crumble scattered over apple filling in a pastry crust
  3. Set the pie on the baking sheet. Bake 15 minutes, then reduce to 375°F (190°C) and bake another 40–45 minutes, until the filling bubbles through the topping near the center and the apples feel tender when pierced. Shield the crust or tent the top with foil if it browns early. Cool on a rack for at least 3 hours before slicing.
    Baked apple crumble pie cooling on a wire rack

Notes

Approximate nutrition per slice (1 of 8): 390 calories, 59 g carbohydrate, 4 g protein and 16 g fat. Based on a 225 g all-butter crust; brands and crust formulations vary. Optional ice cream or whipped cream is excluded. Use a pork-free pastry crust. Refrigerate cooled leftovers for up to 3 days.