Ingredients

• You’ll need:
• • 2 sheets Borgs shortcrust pastry, thawed
• • 1 egg, whisked
• Filling
• • 4-5 granny smith apples, peeled, cored and cut into thin, even slices
• • 1 tbs butter
• • ½ cup brown sugar
• • 2 tbs plain flour
• • 1 tsp ground cinnamon
• • 1 pinch nutmeg
• • 1 pinch ground cloves (optional)
• Topping
• • 6 tbs butter cut into cubes and softened
• • 1/3 cup sugar
• • ¾ cup plain flour
• • ½ tsp cinnamon

Method

Apple pie or apple crumble? Why not both! Our apple crumble pie makes the most of new season apples and will soon be a family fave. Serve with ice cream or cream. Or both!

Preheat oven to 200ºC/180ºC fan forced. Lightly grease a 23cm pie dish or flan tin.

Line the base and sides of the pie dish with pastry, trimming to fit. Chill for 15-20 mins until firm. Brush with egg wash.

Line the pastry with baking paper and add ceramic pie weights or uncooked rice or beans. Bake for 15 mins. Remove paper and weights and bake for another 5 mins or until lightly golden. This ensures your pastry won’t be soggy.

To make the topping, mix together sugar, flour and cinnamon then rub the butter into the mix with your hands until it resembles wet sand.

To make the apple filling, add the butter and apple slices to a saucepan, along with sugar, cinnamon and nutmeg. Stir over a medium heat until the apples have softened and are evenly coated with the spices. Add flour and stir to combine. Cook for a few mins then set the mixture aside to cool.

Once cool, fill the pastry crust with the apple mix and top with the crumble mix.

Bake for 30 mins until golden. If the edges of the pie crust are browning too quickly, cover them with alfoil.

Allow to cool for 10 mins and serve warm with ice cream AND cream.