Apple Crumble Pie

Ingredients

• 1.2 kg (about 6 medium) Granny Smith apples, peeled, cored, and sliced
• 75g light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 200g plain flour
• 100g cold unsalted butter, cubed, plus extra for greasing
• 2 tbsp ice water
• 120g rolled oats
• 80g light brown sugar (for crumble)
• 60g unsalted butter, melted (for crumble)
• 1/2 tsp ground cinnamon (for crumble)
• pinch of flaky salt

Steps

1. 1

   1. Make the pastry: rub cold cubed butter into the flour until the mixture resembles coarse breadcrumbs, then add ice water one tablespoon at a time and press into a disc. Wrap and refrigerate for 30 minutes.

2. 2

   2. Toss the sliced apples with brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla, then let them macerate for 15 minutes while the oven preheats to 190°C (375°F).

3. 3

   3. Roll the chilled pastry out on a floured surface and press it into a greased 23cm pie dish, trimming the edges. Blind bake with baking weights for 15 minutes, then remove weights and bake a further 5 minutes until lightly set.

4. 4

   4. Make the crumble: stir together the oats, brown sugar, melted butter, cinnamon, and a pinch of flaky salt until clumped.

5. 5

   5. Spoon the apple filling into the par-baked shell, spreading evenly, then scatter the oat crumble generously over the top, letting some fruit peek through the gaps.

6. 6

   6. Bake for 40–45 minutes until the crumble is deep golden and the fruit filling is bubbling at the edges. Rest for at least 20 minutes before slicing.