Ingredients

1 single pie crust (prepared or homemade)

1 cup all-purpose flour

½ cup brown sugar (packed)

½ cup granulated sugar

1 teaspoon cinnamon

½ cup unsalted butter (chilled and cubed)

8 Granny Smith apples

⅓ cup granulated sugar

3 tablespoons all-purpose flour

½ tablespoon fresh lemon juice

½ teaspoon lemon zest (optional)

1 teaspoon cinnamon

⅛ teaspoon ground nutmeg

Instructions

Step 1: Preheat your oven to 450°F (230°C).

Step 2: In a mixing bowl, combine 1 cup flour, brown sugar, granulated sugar, and 1 teaspoon cinnamon.

Step 3: Add the chilled, cubed butter and use a fork to cut it into the dry ingredients until the mixture becomes crumbly.

Step 4: Peel, core, and slice the apples into thin slices about ⅛ inch thick.

Step 5: In another bowl, toss the apple slices with ⅓ cup granulated sugar, 3 tablespoons flour, lemon juice, lemon zest (if using), 1 teaspoon cinnamon, and nutmeg until well coated.

Step 6: Place the prepared pie crust into a 9-inch pie dish.

Step 7: Layer the apple mixture into the pie crust, filling it to the top.

Step 8: Pour any leftover juice from the apple mixture over the apples.

Step 9: Spread the crumble topping evenly over the apples, pressing it down lightly.

Step 10: Place the pie pan on a cookie sheet to catch any drips.

Step 11: Bake at 450°F (230°C) for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 45–55 minutes, until the apples are soft and the topping is golden brown.

Step 12: To check doneness, poke the center of the pie with a fork or knife to ensure the apples are soft all the way through.

Step 13: Allow the pie to cool slightly before serving. Enjoy warm or at room temperature, optionally with a scoop of vanilla ice cream.

Tips & Variations

For a deeper flavor, add a pinch of ground cloves or cardamom to the apple mixture.

Use a mix of apple varieties if you prefer a balance of tart and sweet flavors.

If you like a crunchier topping, bake the crumble separately for 10 minutes before spreading over the apples.

Brush the edges of the pie crust with an egg wash for a shiny, golden finish.

FAQs

Can I use a homemade pie crust for this recipe?

Absolutely! A homemade crust adds extra flavor and texture, but store-bought crust works well for convenience and saves time.

How do I prevent the pie crust from getting soggy?

Placing the pie pan on a cookie sheet helps catch drips and keeps the oven clean, but you can also brush the crust with a thin layer of melted butter or egg white before adding the filling to create a moisture barrier.