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
Ingredients
Scale
For the crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 tsp salt
3–4 tbsp ice water
For the filling:
6 cups peeled and sliced apples (Granny Smith or Honeycrisp)
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
2 tbsp all-purpose flour
1/2 cup chopped toasted pecans
For the crumble topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 cup unsalted butter, cold and cubed
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.
Notes
Use a mix of tart and sweet apples for more flavor depth.
Can be made a day in advance and served at room temperature or slightly warmed.
Top with vanilla ice cream or whipped cream for a classic finish.