Combine fruit pie with apple crumble to get the best of both – a warming dessert that slices neatly and delivers two textures of pastry
Prep:50 mins
Serves 6
8 eating apples (Granny Smith or Braeburn work well)50g golden caster sugar½ tsp mixed spice2 tbsp plain flour, plus extra for dusting500g block shortcrust pastry1 egg, beaten (optional)clotted cream, custard or ice cream, to serve
STEP 1First, 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 2Heat 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 3Spoon 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.
