Deep dish apple crumble pie
- 150g plain flour
- 1 tbsp icing sugar
- 1/4 tsp ground cinnamon
- 75g cold unsalted butter, cubed
- 1 egg yolk, beaten
- 2 tbsp milk
- 600g Bramley cooking apples, peeled, cored and sliced
- 3 red eating apples, peeled, cored and sliced
- 2 tbsp cornflour
- 50g soft light brown sugar
- 3 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 50g walnut pieces
- 225g bag Chosen by you Crumble Topping
Pre-heat the oven to 160C/140C Fan/Gas 3. Put the flour, a pinch of salt, icing sugar, 1/4 tsp cinnamon and butter in a processor, and blitz until fine crumbs form. Add the egg yolk and enough milk to make a dough that is soft but not sticky. Wrap in cling film and chill for 30 minutes.
Put the apples in a pan with the cornflour, sugar, lemon juice and 1/2 tsp cinnamon. Stir well to coat, then stir in 200ml water. Cook for 5 minutes, stirring occasionally, until soft but not mushy. Allow to cool.
Roll out the pastry on a floured surface and use to line the base of a deep 24cm pie dish. Spoon the apple mixture over the top.
Stir the walnut pieces into the crumble topping and scatter thickly over the top of the apple filling.
Bake for 45 minutes. Check halfway through, and cover with foil if the crumble is starting to brown too much. Serve warm with custard, crème fraîche or a scoop of vanilla ice cream.