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Home » Sunday Lunches » Apple Crumble Pie

Apple Crumble Pie

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Apple Crumble Pie is INSANELY delicious. Seriously, seriously, seriously good. The pastry bottom, apple cinnamon filling and buttery crumble topping give you a very special dessert that is going to be a firm family favourite. I'm hopelessly in love already.

slice of apple crumble pie held up from the whole pie in a white dish with a rolling pin, striped napkin, wooden spoon and a couple of red apples behind it.

Comfort food undoubtedly is at the heart of my cooking and this Apple Pie screams, shouts and squeals it.

Consequently this recipe has excited me beyond all expectations and I am extremely glad of it. It's great to feel truly excited at my age, especially by a pie.

Recipe

I have given the ingredients here for making your own pastry. But a premade shop bought packet of shortcrust pastry will absolutely do fabulously. If you buy the ready rolled then it's an even easier shindig.

The recipe requires an 8 " pie dish that is at least 4 cm deep.

Ingredients and Substitutions

apple crumble pie ingredients in bowls on a wooden surface

Apple Filling

7 medium Eating Apples - I have made this with Braeburn and Granny Smith Apples and they are the two I would recommend. You could use Bramleys, and I will later on the year, but you would need to add more sugar as they are much tarter than eating apples.

50 grams Caster Sugar (1.76 oz) - unrefined or refined caster sugar is what is listed in the recipe but granulated would work too.

Half a tsp Mixed Spice - ground. You could use ground cinnamon too.

2 tbsp Plain Flour

1 Medium Egg

Pastry

300 grams (10.58 oz) Plain flour - Self raising flour won't work here because you don't want your pastry to rise but you could use it in the crumble mixture and to mix into the apples.

150 grams (5.29 oz) unsalted butter - salted or unsalted is fine but baking spread won't work to make your pastry or crumble as it is too soft

2 tbsp caster sugar

5-6 tbsp cold water

Egg - beaten to brush on the top of your pastry.

or 500 grams ready made pastry

Crumble Topping

100 grams (3.53 oz) plain flour

70 grams (2.47 oz) butter

80 grams (2.82 oz) caster sugar

To make this pie gluten free use gluten free flour in the pastry, crumble and when mixing it into the apples.

Method

Scroll down to the bottom for the complete recipe card with exact ingredients.

  • Preheat your oven to 180 C/350 F/Gas Mark 4
  • Make the crumble by rubbing flour, sugar and small cubes of butter together in a bowl with your fingertips until they form breadcrumbs and are clumping together a little. I do this in my food processor. Simply blitz and pulse until breadcrumbs form and then clumps. Clumping your crumble mix brings out a whole other level of deliciousness. Top Tippity Tip
apple pie crumble mix in a glass mixing bowl. The corner of the apple pie is visible and a ramakin with beaten egg to the other side.
  • If you are going to make your own pastry then we will begin here. If you're not scroll down a few steps.
  • I make mine in my food processor because it is easier and less messy.
Flour and butter in the food processor.
Flour and butter in the food processor.
  • You can make it by hand in a bowl. Click this link for the method to make your own pastry by hand. Though use the ingredient quantities included in the recipe card below.
  • Blitz the mixture until it resembles sandy breadcrumbs.
Quiche pastry breadcrumbs in the food processor
Quiche pastry breadcrumbs
  • Add 5-6 tbsp of cold water and blitz on pulse until it starts to lump together into a chunky dough.
  • I then take the lid off and squeeze a bit of the dough to see if it sticks together nicely. If it does I tip it out, squeeze and lightly knead until it forms a nice soft circle of dough. If it doesn't stick freely together I would add another tbsp of water and check again.
pastry round of dough on a board with a rolling pin to the side.
  • Lightly flour your surface and roll out the dough. I don't bother with chilling. If you have a 500 grams block of ready made shortcrust then do the same. The dough should be about a one pound coin thickness and level throughout. Keep checking that the pastry isn't sticking as you roll.
pastry rolled out on a wooden surface
  • Line your pie tin with the pastry using your rolling pin to help you lift it centrally over the dish. I check that the dough shape is big enough for the pie dish before by gently placing the dish on top of the pastry and looking at it to gauge if it will be wide enough to cover the sides of the pie dish too.
  • Do the same if you are using ready rolled pre made shortcrust.
pie dish with pastry rolled over a rolling pinto the right.
  • Place it centrally over the dish and press it lightly to fit.
pastry overhanging a pie dish with a rolling pin to the right side
  • Trim the overhang off with a sharp knife so that the pastry does not tear and it sits on the pie dish rim.
  • Pierce the pastry on the bottom of the dish with a fork all over and line with baking paper ( not greaseproof) and fill with baking beans or similar (rice, dried pulses). Follow this link for how to bake a pie crust blind.
  • Bake for 15 minutes. Then carefully remove baking beans and baking paper and bake for another 5 minutes naked. Set aside.
  • Whilst your pie crust is baking peel, core and slice your apples into 1 cm or so slices. Place them in a large mixing bowl.
chopped and sliced apples in a large mixing bowl with a wooden spoon resting against the side
  • Scatter over ½ tsp of mixed spice, 2 tbsp of flour and 80 grams of sugar. Mix the whole lot very well together so that the flour coats the apple pieces well.
sliced apples in a large mixing bowl with a wooden spoon and sugar, spices and flour sprinkled over the top
  • Roll out the excess pastry into a long strip and cut vertically into 1 cm strips.
pastry dough cut into 1 cm strips
  • Plait three strips of pastry to make a plait. Repeat until you have plaits that will reach fully around the pie dish.
  • You can make anything really out of the excess pastry. It's just for a bit of fancy pants decoration.
3 pastry plaits lying side by side
  • When the pastry case is baked fill it with your apples and press them gently down.
apple pieces in a pastry pie crust with pastry plaits to the side and a beaten egg in a ramekin and pastry brush above.
  • Secure plaits onto the pie rim with water brushed over the surface you want the plait to stick to.
apple pie with a pastry plaited edge in a pie dish with beaten egg in a pot and pastry brush to the left.
  • Scatter the crumble mix on top so that it covers all the apples well. Leave the pastry plaits clear of the crumble.
apple crumble pie ready for the oven. Beaten egg in a small pot and a pastry brush to one side.
  • Brush the pastry plaits with beaten egg.
  • Bake for 40 minutes until the whole thing is gorgeously golden brown baby.
baked apple crumble pie with a pastry brush and red apples to the right and a knife on top of a cream napkin to the left of the pie.

What Do I Serve With Apple Crumble Pie?

I serve traditionally with vanilla custard, vanilla ice cream, mincemeat ice cream or just plain velvety double cream (heavy cream if you're in America).

Keep it simple is my advice and let the pie be the fabulous pie.

If you like this pudding then you will probably like these recipes

Apple Pie

Apple Crumble Cake

Apple Crumble

Stewed Apples

Deep Fried Apple Pies

Biscoff Croissant Pudding

apple crumble pie with a striped napkin and knife to the upper right and a rolling pin to the left

Apple Crumble Pie

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This is Apple Crumble Pie is a pie of comfort and joy. The perfect hybrid of crumble and pie deliciously held together with cinnamon spiced apple slices and family love. A pie to come home to.
2 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine English
Servings 8
Calories 552 kcal

Ingredients
 

Pastry

  • 300 grams plain flour
  • 150 grams unsalted butter cold cut into small cubes
  • 2 tbsp caster sugar
  • 5-6 tbsp water
  • 500 grams shortcrust pastry shop bought optional

Apple Filling

  • 7 medium eating apples braeburn, granny smiths
  • 50 grams caster sugar
  • ½ tsp mixed spice
  • 2 tbsp plain flour
  • 1 medium egg beaten

Crumble Topping

  • 100 grams plain flour
  • 70 grams unsalted butter
  • 80 grams caster sugar

Instructions
 

  • Preheat your oven to 180 C/350 F/Gas Mark 4
  • Make the crumble by rubbing 100 grams flour, 80 grams sugar and 70 grams butter together in a bowl with your fingertips until they form breadcrumbs and are clumping together a little. I do this in my food processor. Simply blitz and pulse until breadcrumbs form and then go clumpy. Set aside.
  • If you are going to make your own pastry then we will begin here. I make mine in my food processor because it is easier and less messy.
  • Blitz 300 grams plain flour, 2 tbsp of caster sugar and 150 grams of butter cubes in the food processor until it resembles sandy breadcrumbs.
    If making by hand then use the rubbing in method to combine the ingredients into breadcrumbs. Add the water and mix into a dough with a wide bladed knife.
  • Add 5-6 tbsp of cold water and blitz on pulse until it starts to lump together into a chunky dough.
  • Take the lid off and give a bit of the dough a squeeze to see if it sticks together nicely. If it does I tip it out and squeeze and lightly knead until it forms a nice soft circle of dough. If it doesn't stick freely together I would add another of tbsp of water, blitz and check again.
  • Lightly flour your surface and roll out the dough. If you have a 500 grams block of ready made shortcrust then do the same. The dough should be about a pound coin thickness and level throughout. Keep checking that the pastry isn't sticking as you roll.
  • Line your pie tin with the pastry using your rolling pin to help you lift it centrally over the dish. I check that the dough shape is big enough for the pie dish by gently placing the dish on top of the pastry and looking at it to gauge if it will be wide enough to cover the sides of the pie dish.
  • If you are using ready rolled pastry then line your pie dish too.
  • Place it centrally over the dish and press it lightly to fit. Use the rolling pin to support it as you move it to the dish.
  • Trim the overhang off with a sharp knife so that the pastry does not tear.
  • Pierce the pastry on the bottom of the dish with a fork all over and line with baking paper and fill with baking beans or similar (rice, dried pulses). Bake for 15 minutes. Then carefully remove baking beans and baking paper and bake for another 5 minutes. Set aside.
  • Whilst your pie crust is baking peel, core and slice your apples into 1 cm slices. Place them in a large mixing bowl.
  • Scatter over ½ tsp of mixed spice, 2 tbsp of flour and 80 grams of sugar. Mix the whole lot very well together so that the flour coats the apple pieces well.
  • Roll out the excess pastry into a long strip and cut vertically into 1 cm strips.
  • Plait three strips of pastry to make a plait. Repeat until you have plaits that will reach fully around the pie dish.
  • When the pastry case is baked fill it with your apples and press them gently down.
  • Secure plaits onto the pie rim with water brushed over the surface you want the plait to stick to.
  • Scatter all the crumble mix on top so that it covers all the apples well. Leave the pastry plaits clear of the crumble.
  • Brush the pastry plaits with beaten egg.
  • Bake for 35-40 minutes until the whole thing is gorgeously golden brown baby.
  • Apply To Cat Who Got The Cream Face

Notes

I serve traditionally with vanilla custard, vanilla ice cream or just plain velvety double cream (heavy cream if you're in America).
Use shop bought ready rolled shortcrust to speed up the recipe and make it almost an easypeasy assembly job.
To make this pie gluten free use gluten free flour in the pastry, crumble and when mixing it into the apples.
All nutritional information is approximate and intended only as a guide.

Nutrition

Calories: 552kcal | Carbohydrates: 81g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 14mg | Potassium: 241mg | Fiber: 5g | Sugar: 36g | Vitamin A: 803IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 3mg

All nutritional information is approximate and intended only as a guide.

Keyword apple crumble, apple crumble pie, Apple Pie, comfort food
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

Do let me know how you got on in the comments below or come on over and join me on my social media pages. I would love to see you there. x

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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