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Apple Crumble Pies

Dinah Bucholz, The Unofficial Harry Potter Cookbook
Course Appetizer, Dessert, treat
Cuisine british
Servings 12 pies


  • food processor
  • 4-inch circular cookie cutter
  • 12-cup muffin pan


Pie Crust

  • cups all purpose flour
  • 2 tbsp granulated white sugar
  • ¼ tsp salt
  • 1 stick (8 tbsp) unsalted butter (chilled and cut into slices)
  • 4-6 tbsp cold water

Apple Filling

  • 2 tbsp unsalted butter
  • 2 sweet apples ex. Gala (peeled, cored, and finely chopped)
  • 2 tart apples ex. Granny Smith (peeled, cored, and finely chopped)
  • ½ cup granulated white sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • Juice & zest of ½ a lemon

Crumble Topping

  • ½ cup all purpose flour
  • ¼ cup packed dark or light brown sugar
  • ¼ tsp cinnamon
  • 4 tbsp (½ stick) butter (chilled and cut into pieces)
  • cup chopped pecans


Pie Crust

  • Add flour, sugar, and salt to a food processor and pulse to combine.
  • Scatter butter atop the mixture and pulse until it looks like course yellow meal.
  • Pour mixture into large mixing bowl. Drop four tablespoons of the water over the mixture and toss with a rubber spatula until the dough sticks together.
  • If dough is dry, add more water one tablespoon at a time (better too wet than too dry).
  • Form dough into a disc and wrap with plastic wrap.
  • Chill for at least two hours, up to three days.

Apple Filling

  • Heat butter in a large skillet until it starts foaming.
  • Add in apples, cinnamon, nutmeg, lemon zest, and lemon juice and mix together with a wooden spoon.
  • Cook over medium high heat and stir frequently until the apples are soft and the juices have evaporated.
  • Transfer to a bowl and cool to room temperature.


  • In a separate bowl, whisk together flour, brown sugar, and cinnamon. Scatter the butter pieces on top and rub them into the flour mixture with your fingers until it resembles the consistency of wet sand.
  • Add the chopped pecans and toss to combine.

The Apple Crumble Pies

  • Preheat the oven to 350°F.
  • Remove chilled dough from the refrigerator, and on a generously floured surface, roll out the dough until thin (see photo below).
  • Use four-inch circular cookie cutter to cut out twelve circles. Fit the circles evenly into the cups of a greased 12-cup muffin pan.
  • Fill each pie with a heaping tablespoon of filling.
  • Generously sprinkle the topping mixture on top of each pie.
  • Bake for 40 minutes, rotating the pan midway through baking, until the juices are bubbling over and the tops are browned.
  • Remove from the oven and let cool until cool enough to handle. To remove pies from the pan, run a knife along the edges to loosen the pies and lift out.
Keyword apple crumble pies, apple pie, dessert, dessert recipe