Apple Almond Crumble Pie

Name: Apple Almond Crumble Pie
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 6
Ingredients: 8 eating apples; 500 g block shortcrust pastry; 1 egg, beaten; 100 g golden caster sugar; 2 tbsp plain flour; 50 g plain flour; 1/2 tsp mixed spice; 50 g ground almonds; 70 g cold butter, cut into cubes; 30 g toasted flaked almonds; 1 pinch salt; clotted cream, custard, or ice cream, to serve

This apple almond crumble pie combines a flaky shortcrust base, warmly spiced apple filling, and a buttery almond crumble topping. Serve it warm with custard, clotted cream, or vanilla ice cream for a comforting baked dessert.

Servings6 Portions

Prep Time50 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

eating apples
8
block shortcrust pastry
500 g
egg, beaten
1
golden caster sugar
100 g
plain flour
2 tbsp
plain flour
50 g
mixed spice
0.5 tsp
ground almonds
50 g
cold butter, cut into cubes
70 g
toasted flaked almonds
30 g
salt
1 pinch
clotted cream, custard, or ice cream, to serve

Step-by-Step Instructions

Make the almond crumble first. In a mixing bowl, combine the plain flour, ground almonds, 50 g golden caster sugar, and a pinch of salt. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs, then stir through the flaked almonds. Chill while you prepare the pie, or cover and refrigerate for up to 2 days.

Preheat the oven to 200°C/180°C fan/gas 6 and place a baking tray inside to heat. Peel, core, quarter, and slice the apples. Toss them in a bowl with the remaining 50 g golden caster sugar, mixed spice, and 2 tbsp flour until evenly coated.

Roll the shortcrust pastry on a lightly floured surface until large enough to line a 20-22 cm pie dish. Press it into the dish, trim the excess, and crimp the edge. For a decorative border, re-roll the trimmings into long thin strips, plait them, and press the plait around the rim. Brush the pastry edge with beaten egg.

Spoon the apple filling into the pastry case and spread it evenly. Scatter the chilled almond crumble over the top. Bake on the hot tray for 35-40 minutes, until the crumble is toasted, the pastry is deep golden, and the apples are tender.