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Apple Crumble Pie

The ultimate combination of a apple pie and a apple crumble pie! Not just for christmas but a great dessert for all year round.
Servings: 8

Equipment

  • 1 Food processor
  • 1 8-inch wide 2 inch deep baking dish
  • Foil

Ingredients

Apple Filling

  • 6-7 green apples (peeled and sliced)
  • 3 tbsp lemon juice
  • 100 g light brown sugar
  • 2 tsp cinnamon powder
  • Slurry 6 tbsp water combined with 1 leveled tsp cornflour
  • 2 tbsp vegan unsalted butter

Pie Crust

  • 200 g plain flour
  • 135 g cold cubed unsalted butter
  • 35 g white sugar
  • 1 tbsp white vinegar
  • 2 tbsp ice cold water

Crumb topping

  • 70 g plain flour
  • 55 g oats
  • 80 g soft unsalted butter
  • 65 g white sugar

Instructions

Pie dough

  • In a food processor blitz flour and sugar together.
  • Drop in the cold butter and pulse till lentil sized crumbs have formed.
  • Pour in vinegar and pulse again.
  • Keep pulsing and pour 1 tbsp of water at a time.
  • Pour everything onto a clean surface and begin to press/knead together till a firm disk has formed (you may see butter crumbs - that's okay it'll create a flakier pastry).
  • Wrap in clingfilm and refrigerate for a minimum of 2 hours.

Apple filling

  • Toss apples with lemon juice, sugar and cinnamon. Let it sit covered for 30 mins.
  • Heat butter and pour in apples + the juice. Cover and cook on medium heat till apples are soft around the edges.
  • Remove apples keeping juices in the pan. Pour in the slurry and allow it to thicken slightly but still a pour-able consistency.

Assemble

  • Pre heat oven to 180c
  • Using your fingertips crumb all the ingredients for the crumb topping together until chunks of crumbs appear.
  • Take the pie dough out of the fridge and roll out to 30cm diameter circle.
  • Drape over the dish, tuck into the corners and cut off excess. Crimp the edges.
  • Once apples have cooled pour into the pie dish, followed by the reduced sauce and then top with crumbs.
  • To bake ring a foil strip around the dish edge. Then bring up and over the edges of the pie crust. Bake like this for 30 minutes and then for a further 30 minutes without the foil to allow the edges for brown.
  • Cool for a few hours before digging in.