Apple Crumble Pie? Yes please!
I love apple pie, crumbles, cinnamon, pecan nuts, tarts and of course, caramel. So why not combine the whole lot together and make the perfect dessert?
Whereas a proper crumble is more a pudding, with its fruit on the bottom, an apple crumble pie is much more elegant for serving if you are entertaining. It slices beautifully so that you can see the layers before you drizzle over some extra yummy caramel sauce.
What apples are best for a pie?
This pie is baked for 45 minutes so that the crumble is crunchy and golden and this means that if you use a soft apple it will lose its shape and turn mushy.
I'm using Granny Smith apples because they are hard and tart. In this recipe there is a fair amount of sweetness with the crumble and caramel sauce so it's good to have some contrast in the flavours.
How to make the pie
Although dessert pastry often has sugar in it, I've kept the tart shell simple because I am adding sugar and caramel to the filling.
I just used a food processor to whizz together the butter and flour, until it resembles fine breadcrumbs. You can use your fingers, a pastry cutter or as my grandma did, use a fork. Then add a little cold water until it came together in a ball.
Roll out the pastry to line a loose bottomed 23cm tin and then put it in the fridge to chill.
Peel the apples and core. Rather than cutting into segments the cut the apples into about 1 cm cubes. They will still keep their shape but the tart will be easier to cut. Toss the apple pieces in lemon juice as you peel then stir in the flavoured sugar mixture.
Put the apple mixture to one side and make the crumble. Whizz together butter and flour and then stir in the pecans, oats, ground almonds, cinnamon and sugar.
Spread the apple filling over the pastry case then add generous dollops of salted caramel sauce. Next add the crumble topping. Lightly press the crumble down and place on a baking sheet. Bake at 200-220 C for about 45 minutes.
Leave in the tin for at least 10 minutes before turning out.
Enjoy the Apple Caramel Crumble Tart warm from the oven with pouring cream, ice cream or custard or leave to cool and serve with whipped cream and extra caramel sauce.
For this recipe you can use ready made caramel sauce. It is simple to make your own from may recipe Salted Caramel Mille Feuille .
I based the crumble topping for this tart on my Strawberry Crumble which is delicious if you have underripe strawberries.
You could use pears in this tart as they would go well with pecans or walnuts.
If you want to use a soft fruit like cherries or strawberries then flaked almonds would go well but the tart may not hold it's shape as well due to the moisture in the fruit.
Peaches and nectarines would work well and I would use chopped hazelnuts or walnuts in the pie.
The crumble is very much a British dessert which became more popular in the second world war as less ingredients were needed than to make a pie.
A crisp is very similar but also has oats added to the mix.
Apple Crumble Pie
For the tart shell
- 200 g plain flour
- 100 g butter cut into cubes
For the filling
- 6 granny smith apples in 1 cm cubes
- 60 g chopped pecans
- 150 g caster sugar
- 2 tbsp cornflour
- 2 tsp cinnamon
- ½ tsp nutmeg
- 6 tbsp salted caramel sauce
- 1 tbsp lemon juice
For the crumble top
- 100 g plain flour
- 100 g butter cut into cubes
- 100 g soft brown sugar
- 30 g rolled oats
- 20 g ground almonds
- 30 g chopped pecans
- 2 tsp cinnamon
- For the pastry shell rub together the butter and flour until combined then add enough water until the pastry comes together.
- Roll out the pastry to line a 23/24 cm loose bottom flan tin and chill for 30 minutes.
- Make the crumble by rubbing the butter and flour together and then stir in the remaining crumble ingredients.
- Put the lemon juice in a large bowl and prepare the apples, adding them to the lemon juice when they are cut.
- Stir the remaining filling ingredients into the apples.
- Preheat the oven to 220 C and place the flan tin on a baking sheet.
- Add the filling and carefully pile on the crumble top. Gently pat down evenly.
- Bake for 45 minutes until browned. Leave to cool in the tin for at least ten minutes.
- Serve hot or cold.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove