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”).
Ingredients
Pie Base
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2 (9-inch) deep-dish pie crusts (homemade or quality store-bought)
Apple Filling
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10 cups apples (about 4½–5 lbs), peeled, cored, thinly sliced
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1 cup white sugar
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1½ tsp ground cinnamon
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Juice of ½ lemon
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Optional: 1 tsp vanilla extract
Crumble Topping
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1½ cups all-purpose flour
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⅔ cup white sugar
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½ cup rolled oats
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½ cup chopped almonds or pecans (optional)
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12 tbsp (1½ sticks) cold butter, cut into small cubes
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Pinch of salt
Instructions
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Preheat & Prep
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Heat oven to 375°F (190°C).
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Place a baking sheet on the middle rack while preheating (prevents soggy bottoms).
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Make the Filling
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Toss apple slices with sugar, cinnamon, lemon juice, and vanilla (if using).
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Let sit 10 minutes until juices form. Divide evenly into the two crusts. Pile high—apples shrink as they bake.
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Mix the Crumble
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In a bowl, whisk flour, sugar, oats, nuts (if using), and salt.
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Cut in cold butter using fingers, a pastry cutter, or two forks until mixture is coarse crumbs with pea-sized butter bits.
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Assemble
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Sprinkle crumble loosely over both pies. Don’t press down—airy crumbles bake best.
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Bake
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Place pies on hot baking sheet. Bake 40–50 minutes, until topping is golden and filling is bubbling.
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If browning too quickly, tent loosely with foil halfway through.
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Cool & Serve
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Cool on wire rack at least 1 hour (2–3 for clean slices).
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Slice and serve warm with vanilla ice cream, whipped cream, or caramel drizzle.
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Notes
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Best apples: Use a mix! Granny Smith or Pink Lady (tart/firm) + Honeycrisp, Braeburn, or McIntosh (sweet/juicy).
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Prevent soupy pie: Let filling macerate, then drain half the juices before filling crust.
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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