crust + crumble apple pie

Ingredients

• 5Granny Smith apples, peeled, cored and cut into 1.3 cm chunks
• 100 g (½ cup)sugar
• Juice of ½ lemonlemon juice
• 1 heaped tbspplain flour
• ¼ tspground cinnamon
• 375 g (3 cups), siftedplain flour
• ½ tspsalt
• 226 g (2 sticks), cold and cubedunsalted butter
• 3egg yolks
• 150 g (¾ cup)sugar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F). Coat the tart tin with cooking spray, or use the butter wrappers to grease it, making sure to reach into the fluted grooves.

2. 2

   Mix the filling

   Put the prepared apples in a large bowl. Add 100 g sugar, the lemon juice, 1 heaped tablespoon of flour and the cinnamon; toss to coat and set aside.

3. 3

   Rub in butter

   Put the sifted flour and salt in a large bowl, then add the cold butter cubes. Rub the butter into the flour with your fingertips until the mixture is very crumbly, with small-pea-sized pieces.

4. 4

   Whisk yolks

   In a separate bowl, whisk the egg yolks with 150 g sugar. Pour this mixture over the flour and butter.

5. 5

   Bring dough together

   Mix the dough by hand. It should look dry and crumbly, but hold together when squeezed in your palm.

6. 6

   Form the base

   Using a 1-cup measure, portion half the dough into the tart tin. Press it gently across the base and up the sides to form a shell.

7. 7

   Add the apples

   Spread the prepared apple filling over the pastry base.

8. 8

   Add the crumble

   Top the apples with the remaining dough, gently squeezing it into crumbles as you distribute it.

9. 9

   Bake until golden

   Bake in the centre of the oven for about 40–45 minutes, until the top is golden brown.

10. 10

    Cool the pie

    Leave the pie to cool for 30 minutes.

11. 11

    Release the tin

    Set the tart tin on a small upside-down mixing bowl. Slide the fluted ring down to release it, leaving the whole pie ready to slice.

What is crust and crumble apple pie?

This pie combines a pressed pastry shell with a loose crumble topping, enclosing a sweet-tart apple filling. It draws on the familiar British and American tradition of baked apple pies, but uses one crumbly dough for both the base and topping.

The method keeps things straightforward: press half the dough into the tin, then scatter the rest over the apples. Granny Smith apples bring a tart note that balances the sugar and buttery pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 557 calories, 6g protein, 69g carbs, 23g fat.

The pastry and added sugar provide most of the carbohydrates, while butter contributes most of the fat; the egg yolks add a smaller amount of protein and fat. Serve a slice with yoghurt or fresh fruit, and add a protein-rich accompaniment if you want a more balanced plate.

Choosing the apples

Granny Smith apples are firm and tart, so they suit a sweet filling and hold their shape during baking. Cut them into even 1.3 cm chunks so they soften at a similar pace.

Coating the pieces with lemon juice, flour, sugar and cinnamon seasons them evenly. The flour also helps thicken the juices released as the apples bake.

Making the crumbly dough

Cold butter is easier to rub into the flour without turning the mixture greasy. Work with your fingertips and stop when you can see small, pea-sized bits of butter through the crumbs.

Yolks and sugar bind the mixture, but this dough is meant to stay crumbly rather than become a smooth, elastic pastry. Squeeze a little in your palm to check that it holds together before pressing it into the tin.

Pressing the base

Use gentle, even pressure to spread the dough across the base and into the fluted sides. A measuring cup helps portion the dough, while your fingers can finish shaping the edges.

Grease the grooves carefully so the pastry is less likely to stick when you remove the ring. Avoid pressing the base so firmly that it becomes dense.

Getting the topping right

The top should be made of loose, uneven crumbs rather than a compact layer. Squeeze small portions of the remaining dough lightly before scattering them over the apples.

Leave some gaps between the crumbs so steam can escape and the surface can brown. If the dough feels soft while shaping, handle it briefly and avoid warming it with your hands.

Baking and cooling

Bake the pie in the centre of a 190°C (375°F) oven for about 40–45 minutes. Look for a golden top and a filling that is bubbling around the edges as signs that it is ready.

Allow 30 minutes of cooling before removing the ring or slicing. The filling will be hot straight from the oven, and resting gives it time to settle.

Serving ideas

Serve a slice on its own, or add custard, pouring cream or a scoop of vanilla ice cream. Their cool, creamy texture contrasts with the warm spiced apples and crisp crumbs.

For a less rich accompaniment, offer plain yoghurt or fresh fruit alongside the pie. Cut the pie into eight portions for the stated serving size.

Recipe notes & tips

• Keep the butter cold until you are ready to rub it into the flour.
• Use fingertips rather than your whole hands to minimise warming the pastry.
• Squeeze a small handful of dough to check that it holds together before shaping the base.
• Grease every flute of the tart tin to help release the pie cleanly.
• Let the pie cool for the full 30 minutes before removing the ring.

Variations

• Add nutmeg: Use a pinch alongside the cinnamon for a warmer spice note.
• Use mixed apples: Combine tart and sweet varieties while keeping the same total quantity.
• Add raisins: Scatter a small handful through the apple filling before adding it to the base.
• Include walnuts: Mix chopped walnuts into the crumble topping for extra crunch.
• Serve with custard: Spoon warm custard alongside each slice.

Common mistakes to avoid

• Warm butter: It can make the dough greasy; keep it cold and work quickly.
• Overworking the dough: It can become dense; stop once it holds together when squeezed.
• Uneven apple chunks: They may soften at different rates; cut the apples into similarly sized pieces.
• Skipping the tin grooves: Pastry can stick in the flutes; grease them thoroughly.
• Removing it too soon: The pie may be fragile while hot; cool it for 30 minutes first.

How to store

Cover and refrigerate leftover pie for up to 3 days. Reheat individual slices in a low oven until warmed through, or serve them cold.

Frequently asked questions