Eggless Apple Crumble Pie

Ingredients

• 94 g (¾ cup)plain flour
• 56.5 g, cold and cut into 1.3 cm piecesunsalted butter
• ⅛ tsp, roundedsalt
• 22.5–30 ml (1½–2 tbsp)ice water
• 39 g (¼ cup + 1½ tbsp)plain flour
• 27 g (⅛ cup), packedlight brown sugar
• ¼ tspcinnamon
• ⅛ tspsalt
• 28 g, cold and cut into 1.3 cm piecesunsalted butter
• 27 g (¼ cup), coarsely choppedpecans or walnuts
• 15 ml (1 tbsp)lemon peel
• 2, peeled, cored and thinly slicedapples
• 5, slicedstrawberries
• 55 g (¼ cup), packedlight brown sugar
• 12 g (1½ tbsp)plain flour
• ¼ tspcinnamon
• ⅛ tspsalt
• 22.5 ml (1½ tbsp)fresh lemon juice
• 28 g, cut into 1.3 cm piecesunsalted butter

Instructions

1. 1

   Make the pastry

   Combine the flour, butter and salt in a bowl, rubbing them together with your fingertips or using a pastry blender until the mixture looks like coarse breadcrumbs. Alternatively, pulse them in a food processor. Drizzle 1½ tablespoons of ice water over the mixture and gently stir with a fork, or pulse, until incorporated.

2. 2

   Chill the pastry

   Squeeze a small handful of dough. If it does not hold together, add more ice water ½ tablespoon at a time, stirring after each addition. Avoid working the dough too much or the pastry may become tough. Wrap it and chill for 25 minutes.

3. 3

   Mix the crumble

   Stir the flour, brown sugar, cinnamon and salt together in a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs, then stir in the pecans and lemon peel. Chill until needed.

4. 4

   Cook the filling

   Melt the butter, then add all the fruit-filling ingredients. Cook until the apples are half done but still have some crunch. If needed, add 60–80 ml (¼–⅓ cup) hot water. Taste and decide whether it needs more sugar or lemon juice, then turn off the heat and leave the mixture to cool to room temperature.

5. 5

   Heat the oven

   Preheat the oven to 180°C for 10 minutes before baking.

6. 6

   Assemble the pie

   On a lightly floured surface, roll the pastry with a lightly floured rolling pin to fit a pie plate. Prick the base with a fork. Trim the edge, leaving a 1.3 cm overhang, then fold the overhang underneath and crimp the edge if desired. Add the fruit filling and scatter the crumble topping over it.

7. 7

   Bake the pie

   Bake uncovered for 25–30 minutes, until the crumble is browned, the filling is bubbling and the apples are tender.

8. 8

   Cool and serve

   Let the pie cool, then serve warm. It can be served with custard, whipped cream or ice cream.

What is apple crumble pie?

Apple crumble pie brings together two familiar desserts: fruit pie in a pastry case and a crumbly topping in place of a pastry lid. The apple-and-crumble combination is particularly associated with British home baking, while this version adds strawberries and nuts.

The method keeps the apples slightly crunchy before baking, so they have time to soften in the oven without losing all their texture. A short chill helps the pastry stay manageable, and the pecans or walnuts add a savoury note to the sweet topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 9g protein, 87g carbs, 37g fat.

The flour and sugars provide most of the carbohydrates, while butter is the main source of fat; apples and strawberries add some carbohydrate and fibre. The pastry and nuts contribute a little protein. Balance a serving with fresh fruit or a modest spoonful of custard rather than adding a large amount of extra topping.

The pastry matters

Cold butter: work it into the flour just until the mixture looks like coarse breadcrumbs. Keeping the pieces small and the dough cool helps prevent a heavy, tough pastry.

Ice water: begin with the stated 1½ tablespoons, then add more only if a squeezed handful will not hold together. Stop as soon as the dough comes together, rather than kneading it smooth.

A crunchy crumble topping

Butter and flour: rub the cold butter into the dry ingredients until you have a crumbly mixture, not a smooth paste. Chill it while you prepare the filling so it remains easy to scatter.

Nuts and peel: stir these through after rubbing in the butter. Coarsely chopped pecans or walnuts give the topping distinct crunchy pieces, while lemon peel adds a bright citrus note.

Cook the fruit gently

Apples: cook them only until half done on the hob; the recipe calls for them to retain a little crunch at this stage. They will continue cooking in the oven.

Liquid: add the hot water only if the fruit mixture needs it. Let the filling cool to room temperature before assembling, as directed, so it is not piping hot when added to the pastry.

Look for these doneness cues

Crumble: the topping should be browned, and the filling should be bubbling after 25–30 minutes at 180°C. The apples should be tender when pierced, rather than still firm in the centre.

Pastry edge: the recipe suggests leaving a 1.3 cm overhang and crimping it, though that finish is optional. Keep an eye on the edge as the pie bakes alongside the topping.

Serving the pie

Let the pie cool before serving so the filling has a chance to settle, then serve it warm. Custard, whipped cream or ice cream are all suggested accompaniments.

For a simple contrast, serve each portion with a spoonful of something cool and creamy. The pie is also substantial enough to enjoy without an accompaniment.

Recipe notes & tips

• Measure the ice water carefully and add it gradually so the pastry does not become sticky.
• Keep the pastry and crumble mixture chilled until you are ready to use them.
• Slice the apples thinly so they cook evenly in the filling and pie.
• Let the filling cool to room temperature before putting it into the pastry case.
• Use the topping's colour and bubbling filling as cues, as well as the 25–30 minute baking time.

Variations

• Choose the nuts: use pecans or walnuts, as listed, for a crunchy topping.
• Use eating apples: the recipe works with regular eating apples, as specified.
• Add the optional water: stir in 60–80 ml hot water if the filling needs extra liquid.
• Serve with custard: add custard alongside the warm pie for a classic pairing.
• Serve with cream: offer whipped cream or ice cream at the table.

Common mistakes to avoid

• Overworking the pastry: stop mixing once it holds together, or it may turn tough.
• Adding too much water: add it in small increments and stop when the dough holds together.
• Overcooking the apples on the hob: take them off when half done so they retain some crunch for baking.
• Filling with hot fruit: cool the mixture to room temperature before assembling the pie.
• Skipping the doneness check: bake until the topping is browned, the filling bubbles and the apples are tender.

How to store

Once cool, cover and refrigerate leftovers for up to 3 days. Reheat portions in the oven until warmed through; the topping may soften during storage.

Frequently asked questions