Deep dish apple crumble pie

Deep dish apple crumble pie

This traditional American recipe for deep dish apple crumble pie is the ultimate comfort dessert.

By , 21 September 2015
Deep dish apple crumble pie
  • Ready in: 140 mins
  • Serves: 12
  • Price: 60p per serving
Nutritional Info
Each 127g serving contains
  • Fat 12.1
  • Sat Fat 5.2
  • Sugar 17.8
  • Salt 0.13
  • Cals 269
of your reference intake.
Typical energy values per 100g: 887kJ/212kcal.
  • 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.