Apple Cinnamon Crumble Pie

Recipe printed from

Adapted from Bon Appetit


For the Crust: 

1 pie crust, (Your favorite from-scratch recipe, or a prepared crust)

For the Filling

3-3/4 pounds Granny Smith and Golden Delicious apples (I used 3 of each)

2/3 cup brown sugar

2 tablespoons flour

2 teaspoons cinnamon

2 tablespoons unsalted butter, melted

For the Cinnamon Crumble:

1 cup all-purpose flour

1/2 cup sugar

1/4 cup brown sugar

1-1/2 teaspoons cinnamon

1/2 teaspoon salt

6 tablespoons unsalted butter, cold and cut into cubes


Preheat the oven to 400 degrees. Roll out the pie dough and press it into a pie plate. Trim the edges and crimp according to preference. For the cinnamon crumble, combine the first 5 ingredients in a bowl. Using a pastry blender or a fork, add the butter and mix until the mixture resembles wet sand and is crumbly. Keep in fridge until ready to use. Peel, core and slice the apples. Combine in a bowl with the brown sugar, flour, cinnamon and butter. Place the apple mixture in the pie crust. Top with the cinnamon crumble and evenly distribute to cover the apples. Bake for 45 minutes. Lower the oven temperature to 350 degrees and bake 45 minutes more. Cover with foil if browning too quickly. Remove from oven when edges begins to bubble. Place on a cooling rack for 1 hour before serving.