APPLE CRUMBLE PIE

A great way to use up extra apples with the easiest pastry that requires no rolling and an even easier crumbly topping.

Prep 00:20

Cook 00:55

Serves 6

Capable Cooks

Ingredients 

Pie crust 

1 1/2 cups plain flour 

1/2 cup almond meal 

2 Tbsp caster sugar

1/4 tsp salt

120g melted butter, cooled slightly

1 egg, lightly beaten 

Filling 

6 large Granny Smith apples 

1/3 cup caster sugar 

1 tsp ground cinnamon 

1 Tbsp lemon juice 

30g butter 

Crumble 

1/2 cup plain flour 

1/2 cup almond meal 

1/3 cup caster sugar 

100g melted butter 

Milk to brush 

Method 

Step 1. Preheat the oven to 180C. To make the pie crust, place the plain flour, almond meal, sugar and salt in a mixing bowl and make a well in the centre. Pour the cooled melted butter and egg into the centre and mix with your hands or a wooden spoon to form a smooth dough. 

Step 2. Once the dough has come together, press it evenly into a pie dish (approx. 20-22cm) to form the crust using your hands. Rest in the fridge while you make the crumble and filling. 

Step 3. Peel and core the apples and cut into 2cm cubes. Place them in a bowl and toss with the sugar, cinnamon and lemon juice. 

Step 4. Melt butter in a saucepan and add half of the apples. Cover with a lid and cook for around 5 minutes or until tender. Add the rest of the apples and cook for a further 5 minutes Adding the apples in two batches gives you a nice textural difference, with some apples being soft and mushy and others holding their shape. Remove from the heat to cool slightly. 

Step 5. While the apples cool, make the crumble. Mix all of the ingredients together and allow to sit for a minute to absorb the butter. 

Step 6. Remove the pie dish from the fridge and fill it with the apple mix. Generously spread the crumble mix over the top of the apple and bush the edges of the pie crust with milk and bake for 45 minutes or until the crust is golden. Serve with ice cream or custard.