Apple Crumble Pie
Couldn’t decide between apple tart or crumble so combined ‘em both. I don’t love having to make decisions when it comes to food because I love it all.
I’ve added some oats because oats + apples work. I’ve also added cardamom because I just love it, but leave it out or switch it for some cinnamon if ya like. do as you please.
Serves: 8
For the pie:
150g butter, chilled
150g plain flour
50g oats
Pinch salt
100g light brown sugar
8 cardamom pods, seeds removed and crushed
Juice 1 lemon
5 apples, peeled and sliced
For the crumble:
100g oats
50g flour
50g light brown sugar
Zest 1 lemon
75g butter
To serve:
the best vanilla ice cream
For the pie crust rub the butter into the flour, oats, salt, 50g of sugar and cardamom. Mix the lemon juice into this and knead a little to form a dough. Shape, wrap and refrigerate for at least 30 minutes.
Heat your oven to 180c. Grease a pie tin and then roll out the pastry. Line the tin with the pastry, trim and crimp the edges. Bake blind for 15 minutes, to do this I scrunch up a piece of parchment paper that will fit the inside of the pastry and fill with whatever dried beans I had never got around to labouring over. Bake for 10 minutes, remove the filling and parchment all together (keep for the next pie) and then bake for another 5 ( this extra 5 prevents a soggy bottom).
Toss the apples with the remaining sugar and fill the pastry with this. Reduce the oven to 160C.
For the crumble. Mix the oats, flour, sugar and lemon zest together and then rub through the butter. Leaving clusters and clumps. Tip this on top and bake the pie for 30-35 minutes until golden, the apples should be tender and bubbling.
serve straight away with generous mounds of the best vanilla ice cream you can get your hands on + dig in. A cup of tea wouldn’t go astray either.
