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Apple crumble pie recipe

41 ratings

Can't decide if you want apple pie or crumble? Why not have both and make this brilliant apple crumble pie recipe. It combines a homemade shortcrust pastry base and tender apple filing with a crispy golden topping. See method

Serves 6
30 mins to prepare and 1 hr to cook
621 calories / serving
Freezable

Ingredients

For the pastry

250g (8oz) plain flour
pinch salt
125g cold butter, cubed
2-3tbsp cold water

For the filling

2 cooking apples, peeled, cored and cut into slices
50g soft light brown sugar
1tbsp plain flour
½tsp ground cinnamon

For the crumble topping

100g cold butter, cut into small cubes
100g (3½oz) plain flour
50g oats
25g granulated sugar

Each serving contains

Energy
2595kj
621kcal 31%
Fat
32g 45%
Saturates
20g 99%
Sugars
22g 24%
Salt
0.8g 13%

of the reference intake
Carbohydrate 71.7g Protein 7.3g Fibre 5.4g

Method

First make the pastry: put the flour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a texture that resembles coarse breadcrumbs with no large lumps of butter remaining.
Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in cling film and chill for 30 minutes before using.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Roll out the chilled pastry dough to fit a 20cm (8in) pie dish. Place a piece of nonstick baking paper on the pastry and pour rice or baking beans on top to weigh it down. Bake blind in the preheated oven for 10 minutes, then remove the paper and beans and cook for a further 5 minutes until pale gold and sandy to the touch. Leave the oven on.
Make the filling: put the apple slices in a bowl and stir in the sugar, flour and cinnamon.
Make the crumble topping: sift the flour into a bowl and stir in the butter. Using your fingertips, rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the oats and sugar.
Tip the apple filling into the pie case and top with the crumble. Bake in the over for 30-40 minutes, until the crumble is crisp and golden, and the apples are soft underneath.

*Inspired by Emily B. featured in the Realfood Cookbook

See more Pie recipes