Best Apple Pie (Crumble Topped)
This apple pie is everything you want from a bakery slice—juicy layered apples, a cleanly set filling, and shatteringly crisp crust—yet it’s straightforward enough for a weeknight bake. We use a smart stovetop pre-cook to keep the fruit tender (not watery) and weave a simple lattice for a classic finish. Perfect for holidays or cozy weekends.
Ingredients
2 rolled-out rounds of pie dough
2 lb (910 g) Granny Smith apples, peeled, cored, sliced 1/4 in (6 mm)
2 lb (910 g) Pink Lady apples, peeled, cored, sliced 1/4 in (6 mm)
1/2 cup (100 g) firmly packed light brown sugar
1/4 cup (50 g) granulated sugar
1 tsp ground cinnamon
1/4 tsp fine salt
1/4 tsp freshly grated nutmeg
4 tsp cornstarch
1 Tbsp fresh lemon juice
2 Tbsp cold unsalted butter, cut into 1/2-inch pieces
1 large egg + 1 Tbsp milk (egg wash)
2 tsp granulated sugar, for sprinkling
Instructions
Line a 9-inch pie dish with one dough round, leaving a 3/4-inch overhang; chill.
Cook apples with sugars, cinnamon, salt, nutmeg, and cornstarch in a Dutch oven over medium heat until just tender, about 20 minutes.
Uncover and simmer until the juices thicken and look glossy, 5–7 minutes; stir in lemon juice and cool to room temperature.
Fill the chilled crust and dot with butter.
Preheat the oven to 400°F (200°C) with a baking stone and sheet on the lower rack.
Weave a lattice with the second dough (ten 3/4-inch strips); trim and flute.
Brush with egg wash and sprinkle with 2 tsp sugar.
Shield the rim with greased foil and bake 25 minutes; remove foil and bake 35 minutes more, until deeply golden and bubbling.
Cool on a rack at least 1 1/2 hours before slicing.
Troubleshooting & Consistency Tips
Watery slices? Be sure the stovetop filling turns glossy and thick before it goes into the crust. If it still looks thin, simmer a few extra minutes.
Soggy bottom? Bake on a preheated stone and lower rack; the direct heat crisps the base. Chilling the assembled pie 10–15 minutes before baking also helps.
Over-browning edges? Keep the foil collar on for the first 25 minutes and replace it if the rim darkens too fast near the end.
Apples collapsed? Slice evenly at 1/4 inch and use a mix of firm-tart (Granny Smith) and slightly sweeter (Pink Lady) apples for structure.
Cracks in lattice? Dough is likely too cold; let it rest 2–3 minutes at room temperature before weaving so it bends without breaking.
Storage & Make-Ahead
Room temperature: Keep loosely covered for up to 24 hours.
Refrigerate: Cover and chill for 3 days. Warm slices at 300°F (150°C) for 10–15 minutes.
Freeze (whole or sliced): Wrap tightly and freeze up to 2 months. Reheat from frozen at 325°F (165°C) until hot and crisp.
Make-ahead components: Dough can be refrigerated 2 days or frozen 2 months. The apple filling can be cooked and cooled up to 24 hours ahead; bring to room temperature before assembling.
Why This Recipe Works
Precooking the apples does three important things: it drives off excess water for clean slices, jump-starts pectin breakdown for a tender—but not mushy—texture, and lets you taste and balance sweetness before the pie bakes. A lower-rack bake on a preheated stone prevents soggy bottoms by delivering intense heat directly to the base. Finally, a lattice allows steam to escape, concentrating flavors and keeping the crust crisp.
Expert Tips
Mix apple varieties for depth: tart Granny Smith for acidity; Pink Lady for floral sweetness and structure.
Weigh sugars and apples for accuracy; small variations change juiciness.
For extra shine, brush the hot lattice with a thin swipe of warmed apricot jam.
Let the pie cool fully if you want perfectly stacked layers; serve warm if you prefer saucier slices.
Add 1/8 tsp almond extract to the filling for a subtle bakery note.
