Nothing says “fall” quite as clearly as delicious baked apple desserts, and this amazing dish lets you enjoy the best of both worlds: meet the apple crumble pie.
A delicious, sweet-and-tart apple pie is baked in a crisp, flaky shortcrust case. A decadent, buttery topping is generously sprinkled over the top, creating a sensational hybrid you’ll want to serve up time after time!
Makes one 28cm pie
For the pie:
- 140g plain flour, sifted
- 70g cold unsalted butter, cubed
- 1 egg
- ice water as needed
- 6 apples (preferably Granny Smith), cored and thinly sliced
- brown sugar and ground cinnamon to taste
For the topping:
- 200g plain flour
- 100g sugar (white, or demerara, or a mixture)
- 115g unsalted butter, in pieces
- a handful of oats, craisins, chocolate chips, chopped nuts etc
Make the pastry: rub the butter and flour together lightly to form small “breadcrumbs”. Bind together using an egg and as little ice water as possible, and form a soft dough. Rest in fridge for 30 mins.
Meanwhile, make the topping: combine ingredients until a lumpy, biscuity dough has formed.
Make the pie: pre-heat oven to 190C. On a lightly floured surface, roll out the pastry to line a 28cm shallow pie dish. Arrange the thinly sliced apples in the dish, sprinkling brown sugar and cinnamon in between the layers.
Top generously with the crumble. Bake for approximately 45 minutes, until the pastry and crumble are golden and the apples are soft. Serve warm with ice cream, cream, or custard.
