Name: Apple & almond crumble pie
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 8 eating apples (Granny Smith or Braeburn work well); 50g golden caster sugar; ½ tsp mixed spice; 2 tbsp plain flour plus extra for dusting; 500g block shortcrust pastry; 1 egg beaten (optional); clotted cream custard or ice cream, to serve; 50g plain flour; 50g ground almonds; 70g golden caster sugar; 70g cold butter cut into cubes; 30g flaked almonds

Apple & almond crumble pie with the first slice cut out

8 eating apples
(Granny Smith or Braeburn work well)
50g golden caster sugar
½ tsp mixed spice
2 tbsp plain flour
plus extra for dusting
500g block shortcrust pastry
1 egg
beaten (optional)
clotted cream
custard or ice cream, to serve

For the crumble

50g plain flour
50g ground almonds
70g golden caster sugar
70g cold butter
cut into cubes
30g flaked almonds

Method

step 1
First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
step 2
Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it’s large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg.
step 3
Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.