Apple crumble pie
by Tavolino
A delicious autumn pie with a soft base, a filling of sweet cinnamon apples, and a crunchy crumble topping. Perfect with coffee.
Ingredients
- Self-raising flour 250 g
- Butter 150 g
- Light brown caster sugar 125 g
- Salt 1 pinch
- Egg 1
- Butter (for greasing) 10 g
- Apples 600 g
- Cinnamon 2 tsp
- Cornstarch 1 tbsp
- Cold butter 60 g
- All-purpose flour 90 g
- Sugar 75 g
Preparation
- 1
Mix 150 g butter with 125 g light brown caster sugar. Add 1 egg and mix briefly.
- 2
Add 250 g self-raising flour and 1 pinch of salt. Knead briefly into a soft dough.
- 3
Form the dough into a ball, cover, and let it rest in the refrigerator for 30 minutes.
- 4
Preheat the oven to 180 °C.
- 5
Line the bottom of a springform pan (28 cm) with parchment paper and grease the edges with 10 g butter.
- 6
Peel 600 g apples, remove the cores, and cut into 2 cm cubes.
- 7
In a bowl, mix the apple cubes with 2 tsp cinnamon and 1 tbsp cornstarch.
- 8
For the crumble, mix 90 g all-purpose flour, 75 g sugar, and 60 g cold butter with your fingertips until crumbly.
- 9
Distribute the dough over the springform pan and press it onto the bottom and up the sides with a spoon.
- 10
Spread the apple mixture over the base and press down lightly.
- 11
Sprinkle the crumbs evenly over the apples.
- 12
Bake the pie in the oven for 40 minutes until golden brown.