This cinnamon apple crumb pie is everything I want in a fall dessert: a flaky bottom crust, tender spiced apples that melt into each other, and a golden, buttery crumble topping. It’s got the flavor of classic apple pie without the fuss of a top crust, making it easier and faster to throw together for holidays or cozy weekends at home.

Why I Love This Recipe

I love how this pie hits that perfect balance of sweet and tart, thanks to Granny Smith apples and just the right amount of sugar. The crumble topping is foolproof—it always comes out golden and crisp, with a hint of cinnamon that pairs beautifully with the apple filling. Plus, I don’t have to deal with lattice crusts or complicated dough designs. It’s a reliable crowd-pleaser that always disappears fast, especially when I serve it warm with vanilla ice cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• all-purpose flour (plus more for surface)

• kosher salt

• granulated sugar

• chilled unsalted butter, cut into cubes

• vegetable shortening, frozen and cubed

• ice water

• apple cider vinegar

Apple Filling:

• Granny Smith apples, peeled, cored, and thinly sliced

• granulated sugar

• all-purpose flour

• ground cinnamon

• unsalted butter, melted

Crumb Topping:

• all-purpose flour

• granulated sugar

• light brown sugar (packed)

• ground cinnamon

• kosher salt

• chilled unsalted butter, cut into cubes

Optional for serving:

• vanilla ice cream

Directions

1. Make the crust: I mix the flour, salt, and sugar in a bowl, then rub in the chilled butter and frozen shortening until I get a coarse meal. I drizzle in a mix of ice water and apple cider vinegar and stir until the dough clumps together. I shape it into a disk, wrap it up, and chill it for 30 minutes.

2. Prepare the crust shell: After chilling, I roll out the dough on a floured surface to about 12 inches in diameter, then transfer it to a 9-inch pie dish. I trim and crimp the edges and chill it again while I prep the filling and topping.

3. Make the apple filling: I toss the apple slices with sugar, flour, cinnamon, and melted butter until evenly coated, then let them rest at room temperature while I make the topping.

4. Make the crumb topping: I pulse flour, sugars, cinnamon, and salt in a food processor, then add the cold butter and pulse again until the mix resembles wet sand.

5. Assemble and bake: I pile the apple filling into the crust, mounding it slightly in the center. Then I pack the crumb topping over and around the apples. I bake the pie at 400°F for 40 minutes, covering the top with foil if it browns too quickly. Then I reduce the oven to 350°F and bake for another 45 minutes, until the apples are tender and the filling is bubbling at the edges. I let it cool for at least an hour before slicing.

Servings and Timing

• Servings: 8 slices

• Total Time: About 2 hours and 10 minutes

• Prep Time: 40 minutes

• Bake Time: 85 minutes

• Cooling Time: 1 hour

Variations

I sometimes swap out the Granny Smiths for other tart apples like Pink Lady or Braeburn if I want a slightly different flavor. When I want a crunchier topping, I toss in chopped walnuts or pecans into the crumb mixture. I’ve also made this pie using coconut oil instead of shortening in the crust, which gives it a slight tropical twist that pairs surprisingly well with the cinnamon.

Storage/Reheating

I keep leftovers wrapped tightly in plastic wrap and store them in the fridge for up to 3 days. For longer storage, I freeze the pie—either whole or by the slice—for up to 3 months. To reheat, I warm slices in a 300°F oven for about 10–15 minutes until heated through. Microwaving works in a pinch, but it softens the crust a bit more than I like.

FAQs

How do I keep the bottom crust from getting soggy?

I like to bake the pie on a preheated baking sheet. It helps the bottom crust cook more evenly and stay crisp. Also, letting the apple filling sit for a few minutes before assembling helps reduce excess moisture.

Can I use a store-bought crust?

Yes, I’ve done it in a pinch and it still turns out great. Just skip the crust-making steps and use your favorite pre-made dough.

What’s the best way to slice apples for this pie?

Thin slices about ¼ inch thick work best. They cook evenly and melt together nicely in the filling. I use a mandoline slicer when I want uniform slices.

Can I reduce the sugar?

I’ve reduced the sugar in both the filling and the topping by about 25% before, and it still tasted great. The apples are tart enough that the pie doesn’t become too bland.

What if I don’t have a food processor for the crumb topping?

No problem. I just mix everything by hand with a pastry cutter or even my fingers. It takes a bit more time but works just as well.

Conclusion

This cinnamon apple crumb pie is one of those recipes I keep coming back to every fall—and honestly, throughout the year. It’s warm, comforting, and always a hit whether I’m serving it at Thanksgiving or just because I’m in the mood for pie. The crisp topping, flaky crust, and soft cinnamon apples come together so beautifully that I never miss the top crust. It’s simple to make, endlessly adaptable, and one of my all-time favorite desserts.