Rustic Apple Pecan Crumble Pie brings together the cozy flavors of fall in every bite. With tender spiced apples nestled in a flaky pastry crust and topped with a buttery brown sugar-pecan crumble, this pie is a timeless dessert that’s perfect for holidays, potlucks, or any crisp autumn day.

Why You’ll Love This Recipe

Combines the richness of apple pie with the texture of pecan streusel.
A forgiving, rustic look — no need for fancy lattice or crimping.
Warm spices and toasted nuts create a depth of flavor.
Easy to make with store-bought or homemade pie crust.
Best served warm with whipped cream or a scoop of vanilla ice cream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 pie crust (homemade or store-bought), fitted into a 9-inch pie dish

For the apple filling:

Apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
Granulated sugar
Brown sugar
Lemon juice
Ground cinnamon
Ground nutmeg
All-purpose flour or cornstarch (for thickening)
Salt

For the pecan crumble topping:

All-purpose flour
Brown sugar
Unsalted butter, cold and cubed
Chopped pecans
Ground cinnamon
A pinch of salt

Directions

Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Flute the edges or leave rustic. Chill while preparing the filling.
Make the filling: In a large bowl, toss sliced apples with sugars, lemon juice, cinnamon, nutmeg, flour, and a pinch of salt. Let sit 10 minutes.
Prepare the crumble: In another bowl, mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a fork or pastry cutter until coarse crumbs form. Stir in chopped pecans.
Assemble: Spoon the apple mixture into the chilled crust, arranging evenly. Sprinkle the pecan crumble generously over the apples.
Bake: Place pie on a baking sheet (to catch drips) and bake for 45–55 minutes or until the apples are tender and the topping is golden brown.
Cool: Let the pie cool for at least 1 hour before slicing. Serve warm or at room temperature.

Servings and timing

Servings: 8 slices
Prep time: 25 minutes
Bake time: 50 minutes
Cooling time: 1 hour
Total time: Approximately 2 hours 15 minutes

Variations

Use walnuts instead of pecans or omit nuts entirely for a nut-free version.
Add raisins or dried cranberries to the apple mixture for a fruity twist.
Stir in 1–2 tablespoons of apple brandy or bourbon for a depth of flavor.
Make it vegan by using dairy-free butter and a vegan crust.
Add a thin layer of caramel sauce under the apples for extra richness.

Storage/reheating

Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days; reheat slices in a 300°F oven for 10 minutes or microwave briefly.
Freeze whole or sliced for up to 2 months. Wrap tightly and thaw in the refrigerator before reheating.
Best served warm with vanilla ice cream or whipped cream.

FAQs

What are the best apples for pie?

A mix of tart and sweet apples (like Granny Smith and Honeycrisp) offers the best texture and flavor. Avoid overly soft apples like Red Delicious.

Can I make this pie ahead of time?

Yes, you can bake the pie a day ahead. Store at room temperature and reheat before serving.

Do I need to blind bake the crust?

No, blind baking is not necessary for this pie since the filling and topping are baked together.

Can I use a store-bought pie crust?

Absolutely. A high-quality store-bought crust saves time and works well in this rustic recipe.

How do I prevent a soggy bottom?

Use the lower third of your oven and place the pie on a preheated baking sheet to help crisp the bottom.

Can I add oats to the crumble topping?

Yes. Replace ¼ cup of the flour with rolled oats for a more traditional crisp texture.

What can I use instead of pecans?

Try walnuts, almonds, or leave the nuts out entirely for a classic apple crumble topping.

Why is my filling too runny?

Make sure to use flour or cornstarch to thicken the apple juices. Letting the apples sit before baking also helps reduce excess moisture.

How can I tell when the pie is done?

The topping should be golden brown and bubbling around the edges. A knife should slide easily into the apples.

Can I serve this cold?

Yes, though the flavors are most pronounced when warm or at room temperature.

Conclusion

Rustic Apple Pecan Crumble Pie is a beautiful marriage of textures and autumn flavors. With a flaky crust, spiced apples, and a golden pecan topping, it’s the kind of dessert that brings warmth and nostalgia to any table. Whether for Thanksgiving, a dinner party, or a quiet evening at home, this pie never fails to impress.

Rustic Apple Pecan Crumble Pie: A Buttery Crust Filled with Spiced Apples, Toasted Pecans, and Brown Sugar Streusel

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Rustic Apple Pecan Crumble Pie features a flaky, buttery crust filled with tender spiced apples, toasted pecans, and a golden brown sugar streusel topping. This cozy dessert is perfect for fall gatherings or holiday meals.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 2 hours (including chilling and cooling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).
To make the crust, combine flour and salt in a bowl. Cut in the cold butter until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
Roll out chilled dough and fit into a 9-inch pie dish. Trim and flute the edges. Set aside.
In a large bowl, toss apple slices with sugars, cinnamon, nutmeg, lemon juice, and flour. Stir in toasted pecans. Pour into the prepared pie crust.
For the crumble topping, mix flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter until crumbly. Sprinkle evenly over the apple filling.
Bake for 50–60 minutes, or until apples are tender and topping is golden brown. Cover edges with foil if they brown too quickly.
Cool for at least 1 hour before serving to allow filling to set.