Apple Crumble Pie
By OcadoLife
Published on 25 January 2023
Food and comedy duo Maria Georgiou and Rhiannon Butler, aka Mam Sham, created this Apple Crumble Pie, a unity of two feel-good baking icons: pie and crumble. The filling of lightly spiced apple is encased in shortcrust pastry and covered with a golden-brown pecan-studded topping. It makes a fantastic finale to Mam Sham Valentine’s Day feast ofSaucy Butter Chicken and Herby Flatbreads with Burrata and Anchovies. Serve with a luscious mascarpone cream if you like, for extra indulgence. Looking for more baking recipes? Look no further.Time and servings
1 hrTotal time
6Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 75 g of plain flour, plus extra for dusting
- 50 g of cold unsalted butter, cubed
- 100 g of golden caster sugar
- 1.5 tbsp of sage, finely chopped, plus 2 whole leaves to serve
- 30 g of pecans, finely chopped, plus extra to serve (optional)
- 1 sheet ready-rolled shortcrust pastry
- 500 g of bramley apples, peeled, cored and finely sliced
- 0.5 tsp of ground cinnamon
- 1 tbsp of plain flour
- 100 ml of double cream (optional)
- 0.5 tsp of vanilla extract (optional)
- 1 tbsp of golden caster sugar (optional)
- 100 g of mascarpone (optional)
Method
Step 1
In a mixing bowl, rub together 75g flour and the butter with your fingertips until it resembles breadcrumbs. Stir in 50g of the sugar, 1 tbsp sage, the pecans and a pinch of salt. Chill until needed.Step 2
Preheat the oven to 200°C/180°C fan/gas 6; put a baking tray on the middle shelf. Roll out the pastry to line a 22cm pie dish. Drape over a floured rolling pin and lower it into the dish; press it into the edges and trim the overhang. Chill while you make the filling.Step 3
In a bowl, toss the apples with the remaining 50g sugar, the cinnamon, 1 tbsp flour and remaining ½ tbsp chopped sage. Tip into the prepared pastry case, then sprinkle over the crumble topping. Place the pie on the hot baking tray and bake for 30-35 mins, until the pastry and topping are golden. Cover with foil if it looks too dark.Step 4
For the mascarpone cream (if making), whip the cream, vanilla and 1 tbsp sugar to soft peaks, then fold through the mascarpone until combined.Step 5
Leave the pie to stand for 10-15 mins before topping with the extra pecans (if using) and whole sage leaves. Serve with the mascarpone cream, if you like. Chill any leftovers for up to 3 days.