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Serves: 8
Prep time: 25 mins
Total time:
Recipe photography by Ant Duncan
Recipe by Sarah Akhurst
A hybrid between a deep-dish apple pie and an apple streusel, the Dutch apple pie combines buttery shortcrust pastry filled with cinnamon apples and a crumbly topping
Serves: 8
Prep time: 25 mins
Total time:
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Desserts Autumn Pies Crumble Baking Apple crumble
Nutritional information (per serving)
Calories
562Kcal
Fat
28gr
Saturates
16gr
Carbs
71gr
Sugars
36gr
Protein
6gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
For the pie crust
- 275g plain flour
- 50g caster sugar
- 175g butter, diced
For the crumble topping
- 75g plain flour
- 75g light brown sugar
- 60g butter, chilled and diced
- 30g blanched hazelnuts, roughly chopped
For the filling
- 6 Granny Smith apples, peeled and thinly sliced
- zest and juice of 1 lemon
- 100g light brown sugar
- 4 cardamom pods, crushed
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ tbsp cornflour
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. To make the pastry, put the flour, sugar and butter in a food processor and blitz to a fine crumb. Add 2-3 tablespoons of ice-cold water and blitz again until the mixture comes together. Remove to a lightly floured work surface and roll out until the pastry is around 5mm thick. Use the pastry to line a 20cm springform tin, trim the edges and chill in the fridge while you make the filling and topping.
- For the crumble, mix the plain flour and sugar in a bowl and add the diced butter. Rub the butter into the flour and sugar with your fingertips until it comes together into a coarse crumble mixture. Stir through the chopped nuts.
- For the filling, toss together all of the ingredients in a large bowl, until the apple slices are well coated in the spices, flour and lemon juice.
- Tip the filling into the chilled pie case and top with the crumble mixture, making sure it covers all of the apples. Place the tin on a baking tray to catch any excess juices that may escape during cooking, and bake for 1 hour 30 minutes or until the pastry is golden brown and the apples are soft. Test with a sharp knife through the middle. Cool in the tin for an hour before unmoulding. Serve with custard
