Apple pie with crumble topping
- November 2017
- Serves 8-10
- Hands-on time 50 min, oven time 1 hour 5 min, plus chilling
Is it a pie? Is it a crumble? Our apple pie with crumble topping takes the best parts of these classic British desserts, to create the ultimate pudding. Best served with a generous scoop of good vanilla ice cream.
Looking for a traditional apple pie with pastry. Try the best apple pie recipe.
- 19.3g (11.6g saturated)
- 67.1g (36.4g sugars)
For the pastry
- 200g plain flour, plus extra to dust
- 1 tbsp caster sugar
- 100g unsalted butter
- 1 large free-range egg, beaten
For the filling
- 750g eating apples (we used braeburn), cored, peeled, cut into 0.5cm slices and tossed in the juice of 1 lemon
- 150g caster sugar
- 1 tsp ground cinnamon
- 2 tsp cornflour
For the crumb topping
- 110g plain flour
- 40g caster sugar
- ½ tsp freshly grated nutmeg
- 70g cold unsalted butter, cut into small pieces
You’ll also need…
- Deep 20cm pie dish
- For the pastry, whizz the flour, sugar, a pinch of salt and the butter in a food processor until the mixture resembles coarse crumbs. With the motor running, pour in the egg and 1-2 tbsp water and whizz until a dough starts to form, adding a splash more water if needed. (Alternatively, in a mixing bowl, rub the butter into the dry ingredients with your fingers until the mixture resembles breadcrumbs. Add the egg and 1-2 tbsp water and mix with a round-bladed knife until a dough forms.) Flatten the dough into a disc, wrap in cling film and chill for 1 hour.
- Heat the oven to 190°C/170°C fan/ gas 5. Roll out the dough on a lightly floured work surface until about 6-7cm larger than the circumference of the pie dish and about 4mm thick. Loosely roll the dough around the floured rolling pin, then roll over the pie dish, tucking it into the edges. Trim any overhanging pastry, crimp the edges using your fingers, then prick the base with a fork. Chill.
- Put the apple, sugar, cinnamon and cornflour in a medium saucepan and toss together. Put the pan over a medium heat and cook for 10 minutes or until the apple slices are just soft.
- For the topping, in a mixing bowl, rub the flour, sugar and nutmeg into the butter with your fingers until it has the texture of breadcrumbs with a few larger pieces. Chill while you bake the pie case.
- Line the chilled pie case with non-stick baking paper, fill with baking beans or uncooked rice and bake for 25 minutes. Remove the baking beans/rice and bake for 10-12 minutes more until the pastry case is golden and dry to the touch.
- Tumble the cooked apples into the pie case, then scatter over the crumb topping. Bake for 25-30 minutes until golden and crisp on top. Serve with cream or vanilla ice cream.
Make double the quantity of pastry and freeze half for up to 1 month, well wrapped in cling film, ready for another pie.
The pie will keep in the fridge, covered, for up to 3 days. Reheat in a low oven.
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