Apple Crumble Pie

Ingredients

• 1.2 kg Granny Smith apples, peeled, cored, and sliced 5mm thick
• 2 tbsp unsalted butter, for cooking apples
• 80g light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 sheet store-bought shortcrust pastry (or homemade, 23cm round)
• 100g rolled oats
• 80g plain flour
• 90g unsalted butter, cold and cubed
• 60g light brown sugar, for topping
• 1/2 tsp ground cinnamon, for topping
• pinch of flaky sea salt

Steps

1. 1

   1. Preheat oven to 190°C (375°F). Press the shortcrust pastry into a 23cm pie dish, trim the edges, prick the base with a fork, line with baking paper and fill with pie weights, then blind bake for 15 minutes until just set.

2. 2

   2. Melt butter in a large skillet over medium heat, add the apple slices, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla, and cook for 6–8 minutes until apples are softened and lightly caramelized. Stir in the cornstarch and cook for 1 more minute, then remove from heat.

3. 3

   3. Make the crumble topping by rubbing the cold cubed butter into the flour, oats, brown sugar, cinnamon, and sea salt with your fingertips until the mixture resembles coarse, clumpy breadcrumbs.

4. 4

   4. Remove the pie weights and baking paper from the blind-baked shell, spoon the apple filling in evenly, then scatter the crumble topping generously over the surface, pressing it lightly into any gaps.

5. 5

   5. Bake for 35–40 minutes until the crumble topping is deep golden-brown and the fruit filling is bubbling up through the cracks. If the top browns too quickly, tent loosely with foil after 25 minutes.

6. 6

   6. Rest the pie on a wire rack for at least 20 minutes before slicing so the filling sets slightly and steam can escape.