(It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Also, I didnt make this pie crust but a simpler recipe I use, and it was still. Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. The crumb topping is amazing I didnt have enough blackberries so subbed apples. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Sift over the flour, cinnamon and nutmeg and mix well to coat. Toss the apple slices with the lemon juice in a large bowl. Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Chill the crumble topping in the fridge while you prepare the apples. Stir in the sugar and, if you like, a handful of oats. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs.

Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.įor the crumble topping, sift the flour and salt into a large bowl, then add the butter. In a medium bowl stir together oats, flour, brown sugar, salt, and cinnamon. Line a 9-inch pie plate with the pastry circle and trim. Chill the pastry while you make the filling. Prepare and roll out Pastry for Single-Crust Pie. Press it into the tin, then trim the edge with a sharp knife.

Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate.įlip the pastry up over the rolling pin, then lift the pastry over the plate or tin.

Crumb topping recipe pie