Feastical

Hey, Pie People! Let’s Bake a Memory.

Is there anything in this world that smells more like pure, unadulterated joy than an apple pie baking in the oven? I’m Beau, and if you’re new around here, welcome to my kitchen—a place where we celebrate the magic of feel-good food. That incredible aroma of cinnamon and butter weaving through your house isn’t just a sign of a dessert on its way; it’s a promise of laughter around the table, of plates being passed, and of that first warm, gooey bite that makes everyone at the table go completely silent for a second. That’s the power of a great pie.

But today, we’re not just making any apple pie. We’re taking everything we love about the classic—the sweet-tart filling, the flaky crust—and cranking it up to eleven with a buttery, crunchy, oat-and-almond crumble topping. This isn’t a delicate, fussy dessert. This is a hearty, generous, “go ahead and grab a second slice” kind of pie. And because one pie is simply a tease (and frankly, never enough for my crew), we’re making two. Yes, two! One for now, and one to gift, to freeze for a rainy day, or, let’s be real, to devour tomorrow for breakfast. So, tie on your favorite apron, preheat that oven, and let’s create some kitchen magic together. This Apple Crumble Pie is about to become your new favorite tradition.

The Pie That Started It All

This recipe takes me right back to my grandma’s linoleum-floored kitchen, a place that always smelled like coffee and cloves. I was maybe ten years old, “helping” her make her famous apple pie, which mostly meant I was sneak-eating more apple slices than made it into the bowl. Her recipe was a classic lattice-top, beautiful and precise. But one frantic Thanksgiving, with a house full of cousins and the dog running underfoot, she simply ran out of time to weave that perfect lattice. Without missing a beat, she mixed flour, sugar, and cold butter right in the same apple-dusted bowl, crumbled it over the filling with her hands, and shoved it in the oven.

We all thought it was a disaster. But when she pulled that pie out, golden and rustic, with sugary-buttery peaks everywhere, it was a revelation. It was imperfectly perfect. It was faster, it had this incredible textural contrast, and it tasted even better. That was the day I learned a crucial kitchen lesson: sometimes, the best recipes aren’t born from perfection, but from happy accidents and the simple desire to get something delicious on the table to share with the people you love. This crumble topping is my permanent, delicious tribute to that day.

Gathering Your Pie-Making Posse (The Ingredients)

Great pies start with great ingredients. Here’s everything you’ll need to make two show-stopping desserts. Don’t be intimidated by the list—a lot of this is probably already in your pantry!

For the Filling:

• 2 (9-inch) deep dish pie crusts – I’m a huge fan of a good homemade crust, but hey, life happens! A quality store-bought crust is a fantastic shortcut that saves you time and mess. No judgment here—we’re going to make it incredible with our filling and topping.
• 10 cups apples (about 4½–5 lbs), peeled, cored, and thinly sliced – This is the heart of the pie! I love using a mix of tart and sweet apples for a complex flavor. Granny Smith holds its shape beautifully, and Honeycrisp or Braeburn add amazing sweetness. Using a variety is my #1 chef hack for a next-level filling.
• 1 cup white sugar – This sweetens the deal and helps create that glorious, syrupy juice we all love.
• 1½ tsp ground cinnamon – The quintessential warm spice. It’s the cozy blanket for your apples.
• Juice of ½ lemon – This little twist does two things: it adds a bright zing that cuts through the sweetness, and its acid keeps the apples from turning brown while you prep. It’s a tiny step with a big payoff.
• Optional: 1 tsp vanilla extract – I almost never make a dessert without vanilla. It adds a layer of warmth and depth that makes the whole pie taste richer and more homemade.

For the Crumble Topping:

• ⅔ cup white sugar – For that sweet, crispy, caramelized crunch on top.
• 1½ cups all-purpose flour – The base of our crumble, it gives the topping structure.
• ½ cup rolled oats – My secret weapon! This is the “twist” that takes it from a standard streusel to a hearty, textural crumble. It adds a wonderful chew and makes it feel even more comforting.
• ½ cup chopped almonds or pecans – Optional but highly recommended. The nuts toast up in the oven, adding a fantastic nutty flavor and an extra layer of crunch. If you have a nut allergy, just leave them out—the topping is still amazing.
• 12 tbsp (1½ sticks) cold butter, cut into small pieces – This is non-negotiable. COLD butter is the key to a crumbly, not pasty, topping. We’re going to “cut it in” to create little pea-sized butter pockets that melt in the oven for maximum flakiness.
• Pinch of salt – Balances all the sweetness and makes the flavors pop.

Let’s Get Our Hands Dirty: The Step-by-Step

Ready to build our masterpiece? Follow these steps, and you’ll have two gorgeous pies ready for the oven in no time. I’ve packed this section with all my favorite chef hacks to ensure your success.

1. Preheat and Prep. Fire up your oven to 375°F (190°C). This is the perfect temperature to cook the apples through without burning our crumble. Pro Tip: Place a baking sheet on the middle rack while the oven preheats. You’ll place your pies on this hot sheet later, and it will help cook the bottom crust perfectly, preventing a soggy bottom—every pie-maker’s nemesis!
2. Create the Apple Magic. In your largest bowl, toss all your thinly sliced apples with the 1 cup of sugar, 1½ tsp cinnamon, lemon juice, and that optional vanilla extract. Get in there with your hands and mix it all up until every single apple slice is glistening and coated. Let it sit for about 10 minutes. You’ll see the sugar pull out some of the apple juices—this is exactly what we want! It’s going to create that saucy filling. Now, divide this glorious mixture evenly between your two pie crusts. Pile it high—it will shrink down as it bakes.
3. Build the Crumble. In a separate, medium-sized bowl, whisk together the 1½ cups flour, ⅔ cup sugar, ½ cup rolled oats, your chopped nuts, and that pinch of salt. Now, add your COLD butter pieces. Here’s the fun part: use a pastry cutter, two forks, or—my personal favorite—your clean fingertips to work the butter into the dry ingredients. Pinch and rub the mixture between your fingers until it looks like coarse, sandy crumbs with some larger, pea-sized chunks of butter throughout. Those butter chunks are pure gold—they’ll melt and create pockets of deliciousness. Don’t overwork it! You want it to be clumpy, not a uniform dough.
4. Top It Off. Take handfuls of your crumble mixture and sprinkle it evenly over the two apple-filled pies. Don’t press it down! Just let it sit loosely on top, covering the apples completely right to the edge of the crust. This loose layer is what gives you that beautiful, craggy, textured top.
5. Bake to Golden Perfection. Carefully place your pies on the preheated baking sheet (this catches any bubbling-over juices and gives that crust a heat boost from below). Bake for 40-50 minutes. You’re looking for a deep golden brown topping and bubbly filling around the edges. About halfway through, take a peek. If the crust edges or topping is browning too quickly, gently tent the pies with aluminum foil. This lets the apples finish cooking without the top getting too dark.
6. The Hardest Part: Wait. I know, I know. The smell is intoxicating. But you MUST let the pies cool on a wire rack for at least 1 hour, preferably 2-3. This isn’t just to avoid burning your mouth; it’s crucial for the filling to set. If you cut into it too early, the filling will be soupy and run everywhere. Letting it cool allows the natural pectins in the apples to thicken everything up into sliceable perfection. Trust me, it’s worth the wait.

Serving Up the Goodness

Now for the best part: serving! This pie is a superstar all on its own, but a few accompaniments make it legendary. Slice it warm (not piping hot!) and serve it right on the plate. The classic pairing is, of course, a giant scoop of vanilla ice cream. The contrast of the cold, creamy ice cream melting into the warm, spiced apples is a thing of beauty. For a decadent twist, drizzle a little warm caramel sauce over the top. If you’re a purist, a simple dollop of freshly whipped cream is absolute heaven. No matter how you serve it, make sure you’re surrounded by good company.

Make It Your Own: Recipe Variations

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• Spice It Up: Add ¼ tsp of nutmeg or cardamom to the filling along with the cinnamon for a more complex spice profile.
• Berry Apple Fusion: Replace one cup of apples with fresh or frozen cranberries for a gorgeous sweet-tart flavor explosion, perfect for the holidays.
• Gluten-Free Friend: Use a certified GF pie crust and swap the all-purpose flour in the topping for a 1:1 gluten-free baking blend. It works like a charm!
• Maple Brown Sugar: Swap the white sugar in the filling for brown sugar and add a tablespoon of maple syrup for a deeper, almost caramel-like flavor.
• Boozy Apple: For the adults, toss the apples with a tablespoon of bourbon or dark rum along with the lemon juice. It adds a wonderful warmth.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much since my grandma’s frantic kitchen experiment. The addition of oats and nuts was my doing, inspired by the oatmeal cookies I could never get enough of as a kid. I wanted that chewy, hearty texture on top of my pie, and it stuck. Over the years, I’ve learned a few things: a mix of apples is non-negotiable for the best flavor, and cold butter is the undisputed king of crumble topping.

I’ll never forget the first time I made this for a big Feastical potluck. I brought both pies, still slightly warm. I turned my back for one second to grab some plates, and when I turned around, one pie was already half gone, and a friend was just standing there, fork in hand, with a huge, guilty-but-happy smile on her face. She just said, “I couldn’t help myself. It’s too good.” That’s the reaction I’m always hoping for. Food that makes people forget their manners just a little is always the best kind.

Apple Pie FAQs: Your Questions, Answered

Q: My filling is always too runny. How can I fix this?
A: This is the #1 question! First, ensure you’re letting the pie cool COMPLETELY. This is the biggest fix. Secondly, toss your apples with the sugar and spices and let them macerate for 10-15 minutes. Then, before putting them in the crust, drain off about half of the liquid that has accumulated in the bowl. You can also add a tablespoon of cornstarch or tapioca flour to the sugar mixture to help thicken the juices as they bake.

Q: Can I make this ahead of time?
A: Absolutely! You have two great options. 1) Assemble and refrigerate: Prepare the pies completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You might need to add 5-10 minutes to the baking time since it’s going in cold. 2) Freeze unbaked: This is my go-to for gifting. Assemble the pies, wrap them tightly in a few layers of plastic wrap and foil, and freeze for up to 3 months. Bake straight from frozen, adding 20-30 minutes to the baking time and covering with foil for the first half to prevent over-browning.

Q: The bottom of my crust is soggy. Help!
A: The preheated baking sheet trick is your best defense! Placing the pie dish on a hot surface immediately starts cooking the bottom crust. Also, make sure your oven is fully preheated. If it’s a chronic issue, you can blind-bake (pre-bake) the crust for about 10 minutes before adding the filling, but I find the hot sheet method works perfectly for this recipe.

Q: What are the best apples to use?
A: You want a mix that holds its shape and offers a balance of sweet and tart. My gold-standard combo is ⅔ firm, tart apples like Granny Smith or Pink Lady, and ⅓ sweeter, softer apples like McIntosh, Braeburn, or Honeycrisp. The Grannies provide structure and tang, while the others break down a bit more and create a saucier filling.

Apple Crumble Pie

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• Author: BeauCollier
• Total Time: 2½–3 hours (mostly waiting!)

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Description

Hey, Pie People! Let’s bake a memory. There’s nothing quite like the smell of apple pie in the oven—warm cinnamon, bubbling apples, and that buttery crust. This version keeps all the comfort of a classic pie but ditches the lattice fuss for a golden oat-and-almond crumble topping that’s rustic, crunchy, and irresistibly good. And because one pie is never enough, we’re making two—one for the table, one to share (or keep for “breakfast”).

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Ingredients

Scale 1x2x3x

Pie Base

• 2 (9-inch) deep-dish pie crusts (homemade or quality store-bought)

Apple Filling

• 10 cups apples (about 4½–5 lbs), peeled, cored, thinly sliced

• 1 cup white sugar

• 1½ tsp ground cinnamon

• Juice of ½ lemon

• Optional: 1 tsp vanilla extract

Crumble Topping

• 1½ cups all-purpose flour

• ⅔ cup white sugar

• ½ cup rolled oats

• ½ cup chopped almonds or pecans (optional)

• 12 tbsp (1½ sticks) cold butter, cut into small cubes

• Pinch of salt

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Instructions

• Preheat & Prep

  • Heat oven to 375°F (190°C).

  • Place a baking sheet on the middle rack while preheating (prevents soggy bottoms).

• Make the Filling

  • Toss apple slices with sugar, cinnamon, lemon juice, and vanilla (if using).

  • Let sit 10 minutes until juices form. Divide evenly into the two crusts. Pile high—apples shrink as they bake.

• Mix the Crumble

  • In a bowl, whisk flour, sugar, oats, nuts (if using), and salt.

  • Cut in cold butter using fingers, a pastry cutter, or two forks until mixture is coarse crumbs with pea-sized butter bits.

• Assemble

  • Sprinkle crumble loosely over both pies. Don’t press down—airy crumbles bake best.

• Bake

  • Place pies on hot baking sheet. Bake 40–50 minutes, until topping is golden and filling is bubbling.

  • If browning too quickly, tent loosely with foil halfway through.

• Cool & Serve

  • Cool on wire rack at least 1 hour (2–3 for clean slices).

  • Slice and serve warm with vanilla ice cream, whipped cream, or caramel drizzle.

Notes

• Best apples: Use a mix! Granny Smith or Pink Lady (tart/firm) + Honeycrisp, Braeburn, or McIntosh (sweet/juicy).

• Prevent soupy pie: Let filling macerate, then drain half the juices before filling crust.

• Storage: Cool completely. Refrigerate up to 3 days, or freeze unbaked (well-wrapped) for up to 3 months. Bake frozen pies with an extra 20–30 minutes, tenting with foil for the first half.

• Prep Time: 30 minutes
• Cook Time: 40–50 minutes

Nutrition

• Calories: 360 Cal
• Sugar: 30g
• Fat: 16g
• Carbohydrates: 52g

Nutritional Information (Per Slice, 1 of 16)

Calories: ~360 | Carbohydrates: 52g | Fat: 16g | Sugar: 30g | Fiber: 3g

Please note: This is an estimate based on the ingredients used and may vary depending on specific brands and substitutions.

Final Thoughts

From the first whiff of cinnamon and baking apples to the last crumb on the plate, this Apple Crumble Pie is more than a recipe—it’s an experience. It’s a celebration of contrasts: the crisp, nutty topping against the soft, yielding filling; the sweet sugar against the tart apples; the solitary focus of baking against the joyful noise of sharing it. It’s a dessert that respects tradition while embracing a wonderfully imperfect, hands-on approach. It proves that the most cherished recipes are often born not from rigid precision, but from love, a willingness to experiment, and the simple desire to create something that brings people together. So bake it with confidence, share it generously, and savor every bite. You’re not just making a pie; you’re baking a memory, one delicious, crumbly slice at a time.