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Here's the recipe for you:
slice of apple crumble pie on plate

Apple Crumble Pie

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Prep Time 1 hour
Cook Time 15 minutes
Baking Time 45 minutes
Total Time 2 hours
Servings 6 servings

Ingredients

For the pastry

  • 175 g plain flour
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 90 g cold butter (cut into cubes)
  • 4 tablespoons ice cold water (mixed with 1 tablespoon apple cider vinegar)

For the filling

  • 2 kg apples (I just used a jumble of apples from the garden, Bramley would be a good choice if you’re buying them)
  • 3 tablespoons butter
  • 2 teaspoons apple pie spice mix (see notes for homemade)
  • 6 tablespoons brown sugar
  • 4 tablespoons white sugar
  • 3 tablespoons cornstarch
  • 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon salt

For the crumble

  • 175 g flour
  • 100 g white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 110 g cold butter (cut into cubes)
  • 8 tablespoons chopped walnuts

Method

Make the pastry

  • Combine flour, ground cardamom and salt in a medium mixing bowl. Add the cold butter and rub it into the flour mixture until you end up with a bowlful of small crumbs (it ressembles wet sand). Stir in the cold water/vinegar mixture, tablespoon for tablespoon, just until your pastry holds together.
  • Push the pastry ball together a few times, then roll it out to about 1 1/2 inches larger than your pie dish. Roll the pastry over the back of your rolling pin, then place it into a well-buttered 23cm (9-inch) pie dish. Fold the edges over and crimp them.
  • Place the pie dish with the pastry in the fridge until you're ready to use it.

Make the filling

  • Peel, quarter and core 1kg of the apples, then slice them into 1/2mm (1/4 inch) thick slices.
  • Place butter in a wide skillet over medium heat and cook gently, until it smells nutty and looks browned. Stir in the apple pie spice and toast for 1 minute, then stir in the apples until evenly coated.
  • Add both sugars to the apples, stir well, then cook over medium-low heat until softened - about 5-10 minutes.
  • Sprinkle over the cornstarch and stir it in well until the juices have thickened. Stir in the apple cider vinegar and season with salt to taste, then take off the heat and cool completely.

Make the crumble

  • To make the crumble topping, combine flour, sugar, ground cinnamon and ground cardamom in a bowl (you can use the same bowl as you used for the pastry - don't even need to clean it). Knead in the cold butter until you have a bowl full of larger and smaller crumbs that hold their shape - this may take a good 5 minutes, but it's worth the effort. Finally, knead in the walnuts.

Assemble & bake the pie

  • Place a baking tray on the lower middle rack of your oven. Heat the oven to 225°C (425°F).
  • Peel, quarter, core and slice the remaining 1kg of apples. Stir them through the cooled filling, then spread the filling in the chilled pastry case. Evenly top with crumb topping.
  • Place the pie on the hot baking tray in the oven. Bake it at 225°C (425°F) for 20 minutes, then reduce the heat to 190°C (375°F) and finish baking for 30-40 minutes, until the filling is bubbly and the pie is golden-brown. Loosely cover the top with aluminum foil if it gets too dark anytime during baking.
  • Cool the pie on a cooling rack for at least 30 minutes before serving, better overnight for clean slices. The pie keeps at room temperature (covered with clingfilm or a clean kitchen towel) for up to 3 days.

Notes

Homemade Apple Pie Spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
Tips
  • Make sure your butter is cold from the fridge, it yields best results for both the pie crust and the crumble.
  • You may not need all of the water called for in the pastry recipe, it's crucial to add it tablespoon by tablespoon! Otherwise you may turn your pastry into paste.
  • It can be very difficult to tell how long your pie needs to bake to make sure the bottom crust is done. Mine needs around 35 minutes in a new electric oven baked at the regular setting (not fan).
  • If you want to use the fan setting, watch your pie closely - it will need to bake for a shorter amount of time than the recipe calls for.
  • We serve the pie with a dollop of natural yogurt. The pie is quite sweet by itself, but feel free to add custard, ice cream or whipped cream to your liking.