Apple Crumble Pie

Here’s a simple pie recipe which you can have with your morning or evening tea. Jose has been asking me for ages to make Apple Pie for him. I wasn’t very excited about it. I’m not a big fan of the regular Apple Pie. But since he pestered me, I decided to find a way to work it out in such a way, that both of us enjoy it.

That’s how I ended up with this recipe. I love anything with a crumbly topping. I had my first crumb topped cake from UK, 6-7 years ago, when we visited the place. I fell in love with it at the first bite itself. Thereafter whenever I see a crumb topped cake/dessert, I always go for it.

The different elements in this recipe works together very well! The crumbly but slightly crispy topping, followed by the juicy apple filling, with a slight tartness from the strawberries, nestled in the buttery flake pastry base… When everything comes together in a bite, it sure is a treat to your taste buds!

Jose got his pie and I got my crumb topping and so the pie was a winner for both of us.

Step by step pictures:

Blend together flour, butter and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse bread crumbs…

Drizzle 1.5 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Do not overwork dough or pastry will be tough. Chill, wrapped in plastic wrap, for 25 mins…

Melt butter and add all the ingredients listed under the fruit filling list. Cook till the apples are half done. Apples should retain a crunch. Add 1/4 – 1/3 cup of hot water, if required. Check the taste to see whether more sugar or lemon juice is needed. Switch off the gas…

Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until it resembles coarse bread crumbs…

Stir in pecans and lemon peel. Chill until ready to use…


Roll out dough on a lightly floured surface with a lightly floured rolling pin to fit into pie plate. Prick the base with a fork.Transfer fruit filling to pie shell…

Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender 25 – 30 mins…

 Recipe adapted from here

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Eggless Apple Crumble Pie

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Servings: 3 -4
Author: Maria Jose Martin

Ingredients

For pastry dough:

  • 3/4 cup Plain flour
  • 56.5 gms Cold unsalted butter (cut into 1/2-inch pieces)
  • 1/8 tsp Salt (rounded )
  • 1-2 tbsp Ice water

For crumble topping:

  • 1/4 cup + 1.5 tbsp Plain flour
  • 1/8 cup, packed Light brown sugar
  • 1/4 tsp Cinnamon
  • 1/8 tsp Salt
  • 28 gms Cold unsalted butter (cut into 1/2-inch pieces)
  • 1/4 cup Pecans / Walnuts (coarsely chopped)
  • 1 tbsp Lemon peel

For fruit filling:

  • 2 Apples (peeled, cored, and thinly sliced (I used regular eating apples))
  • 5 Strawberries (sliced)
  • 1/4 cup, packed Light brown sugar
  • 1.5 tbsp Plain flour
  • 1/4 tsp Cinnamon
  • 1/8 tsp Salt
  • 1.5 tbsp Fresh lemon juice
  • 28 gms Unsalted butter (cut into 1/2-inch pieces)

Instructions

  • Make pastry:
  • Blend together flour, butter and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse bread crumbs. Drizzle 1.5 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful: If dough doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough. Chill, wrapped in plastic wrap, for 25 mins.
  • Make crumble topping:
  • Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until it resembles bread crumbs, then stir in pecans and lemon peel. Chill until ready to use.
  • Make fruit filling:
  • Melt butter and add all the ingredients listed under the fruit filling list. Cook till the apples are half done. Apples should retain a crunch. Add 1/4 – 1/3 cup of hot water, if required. Check the taste to see whether more sugar or lemon juice is needed. Switch off the gas. Let the mixture cool to room temp.
  • Assemble pie:
  • Preheat oven to 180 C, 10 mins before baking.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin to fit into pie plate. Prick the base with a fork. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively (I omitted this part). Transfer fruit filling to pie shell. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender 25 – 30 mins.
  • Let it cool down and serve warm.
  • You can also serve it as a dessert with some custard/whipping cream/ ice cream on the side.

Notes

In the original recipe, the filling is not cooked. You can check it out if you prefer.
Dough can be chilled up to 3 days. Pie can be made 1 day ahead and kept, loosely covered, at room temperature.
I got 6 medium size pie from the above qty.
Though I recommend using strawberries, you can cut it out if you arent a big fan of tartness. Also you can increase or decrease the qty of strawberry to suit your taste.
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  • Love how you write.. tried this recipe last weekend as we had some guests. It turned out real nice. Omitted the lemon peel from the topping. Served it with Naturals’ fig icecream and chocolate sauce. everybody loved it. Thanks again, Maria. Your recipes generally turn out well for me.
    Now, browsing your site for Onam recipes :))

  • Hi Maria,
    Tried apple crumble pie. Came out pretty well. Specially the crumble part. Great going. All the best to you.

  • Hi Maria,
    Tried the apple pie. Came out pretty well. Kneading the dough was a bit crispy though. Crumbly part tastes too good. I often peep into your blog. Good going. All the best!

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